I just picked up a 20# fresh ham from the butcher shop. There are only two of us in the household, so I had them quarter it, leaving me with 4-5# hams. Do I have to brine it before smoking, or can I smoke it without brining to give it a different flavor? What is the recommended method? I am not making it today, but probably Tuesday. Right now I have it in the freezer, but should I take it out and let it sit in the fridge until Tuesday? I am really new to this, and would be smoking on an el cheapo smoker. Any advice would be great; I searched fresh ham and saw so many things I don't know where to start.