I'm finally taking my first try at curing and smoking a ham from fresh pork. I got two small half hams, about 7 pounds each. I just got them injected and into Pop's brine. One straight Pop's, one with some nutmeg/cinnamon/clove. When laid flat they were about 3 1/2 - 4 inches thick. My first big question is how long do I need to let these brine. Most if the posts I've read are for full hams, and say about a month. With these smaller ones what would be a good estimate. Also when I smoke it was plan on warm smoking (100-120 degrees for about 10-12 hours) with plum dust, let sit over night, then hot smoke the next day. Any problems with that concept? Too much smoke for such a small hams? Any other tidbits of advice would be great.