Need some help with doing a Christmas Ham - I have several/multiple questions: 1. A Christmas ham is the shank portion of a picnic ham? 2. Do you buy them uncooked/unsmoked? (I've read the thread on Bear's Twice Smoked Hams) 3. If uncooked, should they be brined? If so for how long? 4. What temp to smoke them at? 225F? Higher/Lower? 5. What internal temp to cook it to? 6. What woods are recommended? (I have a stick burner) 7. Is there a rough rule of thumb to use? ie..."X" time per pound? ( I know it's a rough idea) Is there anything else I need to know? Hoping to make a test smoke on Thursday..... I've cooked briskets, butts, ribs, turkeys, etc.... but never a Christmas Ham... Any help would be greatly appreciated!