A buddy and I have smoked several of our venison hams. Just using one of those little grill/smokers that are popular right now. It did the trick in about 6 hours. We didn't do anything special, we just used some seasoning and put it in the smoker. Anyone can do it.
Beware, when done to the proper temp the venison will APPEAR very rare inside, especially right after it is done. Don't worry it is safe to eat. Put it in the fridge for a day and most of that rare apearance will go away. My favorite way to eat it is to thinly slice it and use it for sandwiches. It lasts a lot longer that way.