I prefer the smaller ones say in the 30lb. to 45lb. class.
They have very little fat and soak up mops and spritz's like a sponge. I do not care for marinades or injections in pork and they do not help with the moister.
I lay mine in the butterflied position on foil and have found that mopping every hr helps some but when the hams reach 165° internal either quarter them and wrap the pieces in foil or if they are small enough tent the whole pig. Here are some pics of the ones I have done.
I hope this helps.
This was a thirty pound pig it was tented.
Ate it right off the cooker.
This one was about 45 pounds. I quartered this one after it reached 165° then pulled it off the bone.
Just before I quartered it.