You might consider 3-4 garlic cloves, slightly crushed, about 2 T whole coriander, 4 bay leaves, a small sprig of thyme (or 2 t dried), 2 t white peppercorns; add this to some of the water along and bring to a simmer for 10 min or so. Stir in the dissolveables till well dissolved, add the rest of the water (chilling it first will bring the temp down quicker) then fridge till cold.
In the future, if possible have the butcher leave the skin on everything. Then you can remove it yourself along with as much fat as you wish and render the fat for lard.
For a baste, if you wish, soak a couple slices of chopped bacon in cold water about 15 min, drain, then cook in a pot gently, till the fat renders. Meanwhile, grate a small onion onto your board and add it to the pot along with a 1/2 of a small bay leaf. Add a t or 2 or dried tyme (or a small sprig), a cup of cheap white wine, a few green or black peppercorns, a sprig of parsley, and 3-4 cups of low-salt chicken stock. Bring to a boil then simmer about 10 min. Add 2 T unsalted butter and several T of honey, enough to get a good background honey flavor and some sweetness. Cool.
After the ham smokes for a while you can start basting, or after the ham smokes for a while you can soak a triple-thickness of cheesecloth large enough to cover the ham in the baste. Put the ham in a disposible pan, drape it with the soaked cloth, then cover the pan tightly with foil leaving some headspace between the foil and ham. You can cook till done or till about 15-20 degrees shy of done whereby you'd then remove the ham from the pan, remove the cloth, and paint with a glaze every 15-20 min till you hit your target. Or, you can skip the basting process if you wish and simply apply thin veneers of glaze every 15-20 min (after smoking a while), allowing the glaze to build up like thick shellac, till your target is hit. For this, keep the cook temps moderate, perhaps a Minion start and then a cook in the 250 range, but no higher than 275. For the former baste procedure you could Minion the start, smoke gently, then raise the temp if you wish after foiling. If you then opt to glaze, lower the cooker temp to <300 during that process.
Just a few thoughts.
