wild hog and bologna????

Well, I have recently aquired a wild hog (a sal) ham. It was shot in a bad spot so I got no ribs or shoulder. I think Im just gonna inject it like a do a butt and smoke it at 250 and see what happens. The thing Im wanting some help on is bologna. I honestly dont like bologna too much but I have a buddy who loves it. I smoke him a chub every now and then when Im cooking something else. I realize since its so dense and already cooked, its not gonna take a lot of smoke. The few times Ive done it, I scored it and let it smoke for about 2.5 hours. What Im thinking would be good is if I could come up with some sort of glaze kind of like on a store bought ham. I think the sweet along with a light smoke would be good. Then again, Im not much on bologna so I dont know. Im asking you guys that have done it to give me some advice.

haha well I should have worded that a lot better. Yes I have both a ham and I am wanting to smoke some bologna, BUT I am not wanting to make the bologna from the ham. Yes it is from a Sow pig. Most everyone I know calls them "sals", its just sort of a slang term. I really dont think about stuff like that when I type them, I forget the interenet covers a lot more area than my neck of the woods. Anyways I am going to try my hand at smoking the ham. Ive never cooked/smoked one that wasnt already done so Im new at that. The bologna thing I was just wanting some input. I work with a guy that loves loves loves the stuff and hes always super happy when I bring him a chub of it. I just wanted to see If I could make it any better.

thanks everyone
matt

Oh yea, Hogs are a BIG problem around here. They are getting worse by the day. There are lots of people who go around and hunt them with permission from landowners, they need to be dealt with. My brother is in the 188th here in Fort Smith, hes been in for probably 13 or so years. Thanks for your service. :tea: