I have cooked dozens of wild hog hams and shoulders on smokers.
Get one of those smokers that is about 30 inches high and 15 inches wide.
It has a little electric element, and a pan to put water or other liquid, this keeps the meat moist.
It also has a pan you put the wood on.
Just salt and pepper the ham. You can use water in the pan, but beer is good, wine also works well.
The best wood is mesquite.
It takes 8 hours on a 60 degree day to smoke/cook the ham.
On a cold windy day it would take 10-12 hours.
I have done more than two dozen this way, it is the best meat I ever ate.