I'm brand new to smoking(got my 30" Masterbuilt digital electric smoker last week, smoked 3 times) and have a 1/2 dozen small cured hams jn the freezer. Since my wife and I are the only in the house, since the kids are grown, when we butcher a hog, we have the packer cure the hams, bone in, and cut them small (about 3 to 3 1/2 lbs each). So, now that I have a smoker, I'm digging thru the freezer for things to smoke. Suggestions? Smoke time, foil...don't foil, rest...no rest. Like I said, I'm brand new to this. The unwritten "rule" on our farm is, "I birth it,feed it, kill it and she cooks it." Now, I have a new hobby, so "smoke it" falls under my part now. So, not only am I new to smoking, I'm new to cooking, too. So, when I say "suggestions", I really mean, "take me by the hand and walk me thru it." Sorry!