Guns, it should say something on the label.
Is there a "cured" or "read to eat" or "fully cooked" comment on the package? If so, just smoke and reheat to about 150 internal.
If it says "cook before eating" you've got a fresh ham. From those directions, I think that's what you have. 8 pounds at 20 minutes a pound is 2.5 hours at 325... that's directions for a fresh ham. In fact, I just checked a few sites and "20 minutes per pound" is what they all say for fresh.
You just go ahead and smoke it like you would a pork shoulder for pulled pork. Marinate if you like, rub it overnight and smoke that baby @ 220 or so until you get 160 internal. That clip I posted seems like a good place to start.
Hey, it's a journey, not a destination!
Enjoy!