I have a couple hams that i want to smoke in a smoker. What is the best flavor to put on them? I dont have the hams cured, so anyinformation will be helpful. Thanks!

I would smoke with a store bought picknick on top rack if your smoker facilitate it. It will keep it moist.

Mesquite if you can't get the wood, use the chips and charcoal.. I don't know if you can get some Adkins dry rub where you live, but that is awesome.. I use that dry rub and pure mesquite wood... with about three to four hours on a ham,,, and hang on,,, you'll want to slap your mama it's so good!!!, I don't put directly over fire, more smoke is better... Trust me,, you'll pm me, and want to mail me a piece.

i inject mine w/ salt galaric and tonys w/ vinager w/ the skin on far away from the fire and i use misquit and pecan but oak will work fine for about 1 hr per lb.

I like to make a honey brine solution. All I do is take a salt./ sugar brine recipe and use Honey instead of sugar. I inject the ham real good with a cajun injector. I then place it in a bucket full of the brine I mixed and put it in my spare fridge. After about 5 to 7 days, I take it out and put it on the smoker. Time depends on size of ham. It comes out great.

How long should I leave a 5-6 lb ham in the smoker?

Depends on heat. Usually 1 to2 hours per pound is a good start.