I am no expert but I saw a thread a few weeks ago on similar thing. I think some suggestions were brining then smoking to like 160. There is also an injection recipe if you search the archive called Kiss of Death I think it is that is used with a lot of double smoked ham recipes. At any rate, I would like to do exactly what you are with a raw ham.
here's the link I found. http://www.bbq-brethren.com/forum/sh...kiss+death+ham
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