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About 20-25 minutes per pound. If you are concerned about timing the ham can be foiled, wrapped in towels, and put in a cooler when it's done. It will stay hot and moist for a couple of hours done that way.
I do mine at 240. I think you can go to hot on glazed ham and burn the glaze. 240-250 seems to work good for me also. These double smoked hams are nice. It's one of our favorites.
So far, I've never done a ham in a smoker. I've always done it in my propane grill. I do it at 300 degrees. I glaze it every 30 minutes. For a glaze, I use soy sauce and apricot. I got this recipe from the Barbecue Web. Man it's a good recipe.