Cooking a raw or fresh ham probably will not work in an SRG. You would need a real low and slow smoker or cooker to keep the temps down to where it could cook without burning the outside. Here is a precooked ham I reheated and glazed in my first Big Easy. The out skin looks burnt but it really was not, but it was a tad crispy.
I glazed it and place it back in for 8 to 10 mins and this is how it turned out. It was good BTW
Now if you reheated a fully cooked ham on low in the SRG with smoke then added glaze near the end it would be good