So I have done Bear's pulled butt ham before with great success. Now I am attempting to try and make a ham for Easter. I don't have enough room in my fridge for an actual "ham" leg so I opted for bone-in, skin on picnic shoulders. I will be curing them in Pop's brine for 2-3 weeks then smoking them a few days before Easter. Here are my questions:
Should I remove the skin or leave it on?
Should I de-bone it prior to curing so the finished product is easier to slice?
I plan on smoking it to about 145 then reheating it in the oven with some glaze to about 150. If time permits, should I double smoke it?
Any advice is appreciated. I know that this is not a traditional ham but I am trying to get as close as possible.