I've been double smoking hams 20+ years and use a method that produces what I consider the best overall results. I leave the skin and fat on and score it in a 1" cross hatched pattern taking care NOT to cut into the flesh of the meat. For scoring the hams skin and fat, I use a dedicated box cutter and lock the length of blade to insure that the depth of the cuts are consistent. After scoring, I apply only a generous dusting of freshly ground black pepper.
I smoke it at 225F, and at an IT of 115F, I pull the ham from the smoker and remove the skin and fat. At that point, both are so soft that the removal takes about 20-30 seconds. I then apply the first coat of my glaze, and the ham goes back to the smoker. I continue to a finished IT of 135F, applying the glaze a couple more times along the way. When finished, I wrap the ham in a double layer of heavy duty foil, followed with a heavy beach towel, and hold it in a warm cooler for 45-60 minutes before carving.
It's a simple procedure which produces a very moist and flavorable ham 100% of the time.