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[urnmor]

I want to cook a bone in raw ham (8 to 10 lbs) on my Mak any advice is appreciated

[pmillen]

It's commonly called a fresh ham.

• Rub it with Worcestershire sauce and (liberally) with SPG
• Smoke-roast it at 325°
• Pull it at 155° IT
• My notes say it'll take ~20 minutes per lb.  I didn't record if it did or not.

It's pretty much like a good pork roast.

EDIT:  I didn't need to trim excess fat. 
          Roast it on a rack in a pan that catches the drippings.

[Bar-B-Lew]

That is good advise to follow.

You could also put on the same rub you use on pork shoulder or ribs and maybe even cut slices and stick whole garlic in them.  Possibly, start out and smoke for several hours and then bump up temps to finish.  I would probably go closer to 160 to ensure the internal part of the ham is cooked good.

[hughver]

Has it been cured or are you going to cure it?

[urnmor]

First thank you for the recipe.  It will not be cured when I pick it up however I might put a dry cure of salt and pepper and let it sit for a night or two

[pmillen]

I might put a dry cure of salt and pepper and let it sit for a night or two

It's a fresh ham when you pick it up.  After you cure it, it's a ham.  You know how to cook ham.