A friend from PA brought us a "local butcher shop" ham. It's smoked, but I'm thinking of cooking it (someday) in the smoker. I'm not sure why I've never done this or even remember hearing a discussion about that. Maybe because (around here) a ham dinner is the Mrs. Department. I believe that it's a fresh ham and never been frozen if that's a consideration.
It's been awhile for me and certainly not a cut like you have. I had good luck smoking a precooked ham from the grocery store in my smoker years ago. Had a really nice smokey flavor to it.
A "fresh ham" is not smoked or cooked. It's generally a shoulder picnic, or the actual back leg, and will still have the skin on it. If its a "smoked ham", it's generally cooked and already smoked. I'm sure you could smoke it again, but that seems to be overkill.
I've smoked a few smoked hams before. You're basically just heating it up to temp while adding more flavor. Depending on the wood you use it can end up with an overwhelming smoke flavor. I like to use a nice sticky mopping sauce about halfway through cooking to give it a nice carmelized coating.
I tried smoking a fresh ham once and failed... I tasted like a pork roast. I will be interested to see the replies.
Smoke it just like you would anything else. Pull it at 150, rest it, and eat it. Use some clean burning fuel....lump charcoal is the best. It already has some smoke on there and you don't want it bitter.