I have read many posts on the web for smoking ham: particulary venison hams. I have seen some good recipes that I KNOW would result in a good tasting venison ham, however... I am wanting a 'fast'/'easy' method of smoking a venison ham (20 hours or less smoking time). My goal: is to have decent- thin sliced cold cuts. I had a friend who recently had a ham smoked by a butcher... and I cannot imagine that the butcher spent more than 20 hours smoking his ham.. It was tender, and not too dry. Can you reply with... 1.) Brine time for a full ham 2.) let me know if it is a must to debone before smoking (to keep it from tasting rancid etc). 3.) Smoking temperature 4.) Smoking/cooking time.. I am hoping to find someone that replies and states::: I saw the recipes on the web requiring 40-hours of smoke time...and I just smoked for 10 hours after brine soaking overnight etc. And it turned out fine.... anyone out there like this? I just do not want to ruin a good ham, and I do not want to end up with an overdone roast either! anything else that you can think would be appreciated.