Tips for smoked pulled ham

Do you use a regular pre-cooked ham?(

I'm not sure if this is what you're talking about, but I took a Boston butt and seasoned it with just salt, like a lot of salt, to the point it could no longer hold any more. Let it sit for half an hour or so while I got the ceramic up to temp and put it on, smoked it like I would regular pulled pork. Let it rest and then pulled it.

Pulled ham is the only way I can describe how it tasted. Enjoyed it, and told myself I would do it again, but I haven't.

No spiral cut, but bone in. Try to find a ham cooked in natural juices. Fricks is one brand some stores carry but they can be difficult to find, If not get one with "water added".

Score skin. Combine 1/2 cup liquid smoke with 1/2 cup real maple syrup.

Inject 1/2 of mixture in ham, put other half of mixture in aluminum pan with ham. Smoke at 275-300 until ham's temp is 210 or so turning over several times. Feel the bone and if it wiggles easy it's done.

Let rest 15 minutes covered then pull. I like to have the pulled pieces much larger than pulled pork. Larger than bite size.