spiraled ham

Actually, I’m not a big fan of the cut hams (spiral or otherwise), as I would rather do a whole ham…Thinking that a spiral / pre-cut will dry out a bit faster.
But, you are on the right track with the method of low temp. roasting, for sure!
Cooking in a pan and basting occasionally with the juices, additional coke, apple cider or apple jack and even a touch of ground cloves and / or allspice added to that pan, may also enhance flavor and moisture.
I most certainly would only warm / roast to an internal temp. of 140 F. max. Then, tent or wrap with foil and rest a few minutes before serving…This helping to retain the moisture.

 
Great cook if done right, otherwise dry.

I try to get a smoked ham with no water added. It amounts to a re-heat & smokeing process.

Leave the ham in the cryovac and inject up to 8 oz of Grade A or Grade B (all I can get around here) into the ham.

Egg set up is indirect, spacer drip pan, grid. Get the egg stabilized at about 300° (to 350°).

Take the injected (still sealed) cryovaced ham out to the egg in a pan. Have some mustard at the ready and whatever you are going to use for the rub.

Rub - I sometimes go with a sweet/spicy, Dizzy Pig rubs go great also.

Egg stable and at temperature, some apple juice (or even water) in the drip pan.

Cut off the cryovac, rub the outside of the ham liberally with mustard and apply the rub (or glaze if that is what you are using).

Remove the plastic bone cover and place on the grid above the drip pan.

Cook (heat) the ham to 140° If you see the spiral's seperating make sure you take the temperature of the ham as it is starting to dry out.

This is a fantastic cook. Make sure you keep the bone and meat pieces left over and make some soup.

Navy been, Capitol Bean, Split Pea all turn out fantastic. Best soup you will ever eat, almost better than the ham cook itself which is better than $20 / pound Honey Baked Hams you can buy.

Don't pass these cooks up the egg does a fantastic job.

GG