A big question has been ignored.
Do you want to hot or cold smoke this ham?
The advice given above applies most to the hot smoked version. This will not be much like a commercial ham of either the wet or dry cured varieties.
So to me, the big question is what to you want your result to be like?
Wet cured ham?
A dry cured "Virginia" style ham?
A cured smoked pork roast (which is where the advice above is leading)
Phil |