1 cup of red wine that tastes good to you 

Non-stick spray or olive oil
1/2 pound bacon
1 sharp knife
4 ounces hickory wood, or wood of choice
4 ounces cherry  wood, or wood of choice
1 or 2 pieces of charcoal, DO NOT USE BRIQUETS

With the knife, cut numerous slots about 1 inch long on both sides of the ham.

Insert the garlic into the holes.  If using chopped garlic, a small teaspoon is very helpful.
Insert 1 or 2 slices of jalapeno into each hole to hold the garlic in place.
Rub a generous amount of Hoochie Mama all over both sides of the ham. WARNING: It is a bit warm, but rather mild for those who like stuff HOT.
Place bacon strips across the ham, then repeat end to end. 
Use cooking spray or olive oil on cooking rack.
Load wood box with the charcoal and the remaining space with equal amounts of hickory and cherry, or woods of choice.
Insert ham into smoker and set temperature to 225�F.
Make sure the smoker is out of the wind and out of the sun. Wind pulls the heat out the vent, slowing cook time.
Sun on the cooker increases the internal temp by 15+ degrees and shortens the cook time.
Cook the ham for 3 hours.
With 15 minutes remaining on the smoker, preheat oven to 300�F. Prepare tin foil large enough to completely wrap the ham.  If splicing the foil to make a larger piece, make sure seams are anywhere except on the bottom.
Place the foil in a pan large enough to contain the ham.
At the 3 hour mark, remove the ham from the smoker and place on the foil, pulling the foil upward around the edges on all sides. Be careful and do not puncture the foil.
Pour as much of the wine into the foil wrapper as you like.  If any remains, drink it.
Close the foil packet by folding all edges into a tight seam on top and on the ends.
Place ham into preheated oven. Cook for 3 hours.
Remove ham from oven, open foil and let set for 15 minutes prior to eating.
The meat should fall off the bone.
Use your favorite BBQ sauce and ENJOY!
Warning: failure to like what you have just smoked will require a taste bud transplant!   

Respectfully submitted by Bobby D., Cotter, AR

Edited