When the fire is medium-low (275° to 300°), toss 1 1/2 cups of the wood chips on the coals. (If using a gas grill, toss the chips into a smoker box.) Set the ham, skin side up, in the center of the hot grate above the drip pan and away from the coals. Cover the grill and cook the ham until darkly browned on the outside, cooked through and very tender inside, 7 to 8 hours. You'll need to replenish the coals every 1 to 2 hours; replenish the wood chips every hour for the first 4 hours. To test for doneness, use an instant-read meat thermometer: The internal temperature of the ham should be about 190°. (Yes, this is very well done—that's how you get meat tender enough to pull.) If the ham starts to brown too much, cover it loosely with aluminum foil for the last 2 hours or so, but remember that those browned bits are good, too.