I've smoked quite a few hams but never cooked one in the oven. Be pretty much the same but without the smoke and more heat.

The way I do it is soak the ham in an oven bag filled with a bottle or two of Itatlian Dressing. Be sure and poke holes in the ham before putting it in the bag. Once you fill the bag with the dressing, tie the bag shut and stick it in the fridge and turn it once a day for three days. I would do three days for sure to make sure it soaks it up. When your ready to cook, I just put it in an aluminum turkey pan without the juices from the bag and then toothpick bacon over the top of the ham. It takes about 4 hours in the smoker to get it to 160.F internal temp. When your done, you can't even tell it was deer meat.