I haven't done one for a long time and back then I was dealing with 14-15 pound fresh hams. I seem to remember a week but I also injected cure into the ham so the bone didn't go sour. You will need to get some prague powder #1 for the cure, canning salt works for the rest of the salt component. Spices can be added to the brine and injection also. I would recommend using bottled water of your tap water has any funky taste/smell also. This book
#71200 Great Sausage<br>Recipes and Meat Curing<br>by Rytek Kutas - 71200 is good for beginners and has a lot of the technical information you will need to properly cure and smoke a ham. The book also has smoking times/temps that will help.
What are you using for a smoker? That can make a difference in how you need to brine and cure.