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are you brining your own, if so i'm a pop's brine fan, if your double smoking a store bought smoked ham check out bearcarvers step by steps he has a nice right up on that, they are good i've done them myself.
As both smokerjim and SmokingVOLfan said above, pick either Bear's or Jeff's methods if it is a store bought cooked ham and you're just wanting to take it to the next level.
If you are talking bout a raw ham (also known as a green ham, not green for color but untouched) then honestly there is a lot of scattered info on it. I know because I was looking last week for really good post walking through one and didn't fine one with a lot of details. Lots of posts that have pieces of info that you can use to do the job but not one comprehensive post I saw on the topic.
As for buying an already smoked ham and smoking it again (double smoked ham) you can easily find tons of info on that.