Yup, its still called a ham. Fresh ham, as compared to a cured ham that you are thinking of. I guess my only suggestion would be to only go hot n fast with the smoke, even grilling direct over a wood fire. I would be careful with any low n slow before going direct, unless the steaks are over an inch thick. I would think that anything thinner would dry out some.
Drinking Fat Tire Clone
Carbing/Aging Westy 12(new world), Chocolate stout V2, Pumpkin Ale V2.5 (1st batch 2014)
In the bucket Pumpkin Ale V2.5 (2nd batch 2014), Kinda Double Bastard
On Deck The Kaiser, Blue Moon, oatmeal porter