First of all do you know how hard it is to search for anything bear meat related on this forum? A friend of mine ask me a couple of weeks ago if I will smoke some bear hams for him. Of course I agree. So he has had them curing in brine for 10 days and says they are ready to go tomorrow. First ever ham of any sort, any pointers out there? Read a couple of threads on standard pork ham, I'll be trying that soon. What if anything do you guys rub your ham with prior to smoke? What temp do you smoke it at, looks like an internal temp around 155-160 should be good, right?