I have 1/2 a ham that is from a pig I had custom slaughtered and cured last year. We have another !/2 pig on the way so it is time to use this ham. I need a recipe for double smoking it. Rub if any??. Smoking temps??. and time. Internal temp at the finish. I believe it is the lower half of the ham and weighs 8#. It appears to have had a wet cure and then smoked but it doesn't taste very smoky. I have done a search but so far have not found what I am looking for.
