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Don't have a clue, but if it's already smoked, then a second smoke will just make it better.
And if it is not smoked then it needs to be cooked to an IT of at least 145 to be safe.
So when in doubt, just smoke it.
Al
Yea.. if it was from a fresh half... then chances are it hasn't been cured yet to make it a ham... otherwise it will just be pulled pork... do you know if it's been cured ??