hi all, im feeling a little lazy and would like some suggestions on how to smoke my boneless ham. its off a pig i butchered, its been in the brine around 2 weeks, its an 11 lb ham. i used a cure mix from a local shop around here because when i went ot make my own i realized i only had cure #2 and no where in a hundred miles sells nitrites arrggh!so had to get it in the brine and couldnt wait to get it in the mail. i ordered 5 lbs to avoid that issue in the future. anyway, it had a very low amount of nitrites in it but the ham looks to be curing nicely, its nice and pink. dont know the exact measurements though. what temp and how long do you recommend i smoke it for? should i smoke it til its cooked? the ham chapter in my book is a litle confusing and im too lazy to do the internet research right now! any suggestions?