Here's the background...

I got a hog cut up a while ago and reserved the hams for curing (bone
in, shank included, skinned). I gave them a rub with some honey, then
dry cured them in a salt/brown-sugar mix for a month. Then I freed
them, soaked them for about 12 hours (Occasionally taking a slice off
the end and frying it up to check for salt content). I patted them
dry, hung 'em, did a light rub of brown sugar, let them air dry, then
started smoking them in my cold smoker (never exceeding 50F). They are
at about 6 hours smoking time at the moment, and I am hoping a final
all-night smoking run tonight will get me where I want them to be. My
intent is to cook one of these for Easter dinner on Sunday afternoon.
The one I'm not cooking is going to get wrapped up and put away for
the weekend and I'll decide what to do with it when I return. That's a
question for later - and I'm not sure if I should age it or just use
it because of the way I cured it. Anyway...

I'm not certain of the best way to cook the one for Sunday. I was
originally thinking of just putting it in the oven since it's already
got the smoke. But I got to thinking that maybe it would be good
putting it in my smoker (Brinkman bullet type) and cooking it over the
course of several hours. My aim is not to get pork that pulls apart,
but a ham that can be sliced for a Easter dinner for myself and a
bunch of non-bbq fanatics. Anyone have any suggestions or comments
about what it may turn out as if I put it in the Brinkman for several
hours? Anyone have a cut-off temperature to suggest, or a glaze
suggestion?

Thanks,
--Jeff