Easter Ham

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Well, the Spiral ham was a huge success. Thanks to all for the advice. I used some French's mustard, and Brant's Boston Butt rub for the overnight stay in the fridge. The rub made it nice and spicy. Although my wife isn't a big seasoning freak like me, she still loved it.
I tied that baby up tight with some cooking string, and brought humpty to a low and slow 200. Added some hickory chips, and cooked for about and hour and twenty minutes until it was at about 120 internal temp. From there, I raised the temp to 250, and started applying the glaze that came with the ham, (also, taking the liberty to add a little extra brown sugar, butter, and maple syrup to taste), every 15 minutes until it was done at 140. The family loved it, and the leftovers were just as tasty. Didn't dry out a bit. Thanks again to everyone for the advice.
Ready to do some whole chickens tomorrow or Thursday. One on the stand, and one as a beer butt!! Any more advice is more than welcome, and appreciated.[p]Nanu Nanu,[p]Libilah (It's a Timahhh thang) Tim M. probably knows what it means.

stike

Timahhh,
I swapped out my leg of lamb when it was done, and needed to keep it warm in the oven the spiral ham was in. since the ham needed 350, and the egg was at 350, i tossed it in the egg.[p]HOLY MOSES. it was in maybe an hour (it had already been cooking prior to the swap). The oak added an amazing amount of flavor, and since it was pre-sliced (was a cheapo supermarket ham), the smoke penetrated pretty well.[p]I will do a ham ON PURPOSE next year. maybe need another BGE?
hmmmm