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I found this recipe and made it for Christmas eve dinner. http://forum.texasbbqrub.com/showthread.php?t=31411
I did not use the injector method and this ham came out amazing. Used a 10.5lb bone in, had the egg set around 240 when I started it, rose to 260 and held for the first 3 hours. Rose temp to 295 for the last hour of the cook. Only thing I would have done different is put the pineapples and cherries on in the last 20 min of the cook rather than the last hour as the recipe states. Everyone was having seconds. Highly recommended recipe, wish I could call it my own, but too good not to share.