Need help smoking pork hams

[ArcherAG 93]

We're having a gathering this weekend with a bunch of neighbors and friends.
I've got the hams off of a 55 lb. hog that I shot a few weeks ago that I want to smoke on my pit. I'm looking for any special tips or receipes. I've smoked some before that turned out pretty good, but I'm looking for that "top secret" formula. Any help will be appreciated.

[MountainMan]

The only help I can give cuz I only smoke hams the same way.
I brine it overnight, rinse off the extra salt, then I inject it with whiskey (Jim Beam, Jack D, etc.), and leave in on the smoker for about 6 hours over a mixture of cherry and mesquite wood. It turns out crispy on the outside, and juicy and sweet in the middle.

Hope that helps.

[sailor]

I wrap mine in a tinfoil tent, and keep it basted with the cheapest wine I can buy. Red wine usually. Marinate it overnight, with vinegar,wochesshire(sorry) and pineapple juice, salt and pepper to taste. Smoked till it comes off the bone.

[mesquitecountry]

Pour some Dr. Pepper over it after it's been smoking for a couple of hours. Trust me.