Nice. Real nice.
As for the Holiday ham, I usually purchase one that is already cured. Stay away from anything that says water added or ham and water product.
You can use one of the spiral hams from the supermarket and dress it up a bit. I turn it cut side down in an aluminum barbeque pan and inject it with a mixture of one part warm juice, one part honey, and about a tsp of cayenne pepper.
I then smoke it for about 3 hrs at around 225F.
When it comes out, I cover it in a my sugar mixture, then use the torch to glaze the sugars.
It comes out even better than a "honeybaked" because it has a better smoke flavor.
If you want my recipe for the sugar glaze, let me know and I'll post it when I get home. It is saved on my kitchen computer.