So figured it was time for more ham. I picked up some Heritage hogs a few weeks ago, and put two hinds into pops brine. Took them out Thursday, rinsed, and dried. Then into stockinettes. Next day, at 6:30 AM, preheated the smoker, got the pellets lit, ready to go, and into the smokehouse.
So after 20 hours in the smoker, the hams hit 148 degrees, turned off the propane, and let them sit in the smoker to cool overnight. It was -18C, so no worries about spoilage! Lol!
Here is the finished result.