ham
Did you get the more traditonal ham flavor by brineing it? Some of the flavor of the Traditional ham comes from the use of nitrates to cure it. I once took a piece of pork loin that I was curing to make canadian baccon (I buy a whole loin and cut it into 3rds and Cure it in a 5 gallon bucket ) and put it on the BBQ pit with Bacon on top and Smoked it like Q 250 deg, the others I smoked in my Electric at real low tems 120 deg 145 deg 165 deg to make Canadian Bacon. The results were great I made pulled pork with a taste of traditional ham. I'm going to try the same thing tomarrow with the Shank of the Ham I am doing for Easter.
DISCLAIMER:I only use the electric smoker for Cured meats. I would never do BBQ on it. For BBQ I only use Charcoal/Wood.