Follow on . . .
Because of the timing, I froze the ham until Wednesday night (Thanksgiving eve), thawed it, and warmed it in the oven on Thursday before our meal. I don't know if the freezing helped or hurt it, but it got rave reviews. It had just the right smokiness and was moist in spite of all the cooking and heating steps it went through.
As mentioned earlier, I'm going to try a variation in the PBC and if that goes as well, I'll post a recipe.
Hub