A friend and I purchased a pig earlier this year and split it 50/50. We each received 2 cured (uncooked) hams. I have an MES and have never smoked a ham before. My counter part cooked one of his hams in a conventional oven and said it was great. But I want to smoke mine. I haven't even unwrapped it yet to see what it looks like. He said it still had some skin and fat. I pretty much need instructions for a rookie... Do I trim the skin/fat before smoking or wait until it's finished to trim it off? How long (time) do I smoke the 14lb ham? I've heard cook to internal temp of 160. Any other pointers for a rookie would be greatly appreciated. THANKS!