So we've had a 16 pound fresh ham roast sitting in our freezer for 6 months. I took it out today and want to smoke it next week. Now....I couldn't tell you if its been cured or not unless you can give me an idea of what to look for. I understand that it wont have the 'ham'miness...but i need any advice on ideas of what to do with it and how to go about doing it. I've read a lot of different threads and I'm still pretty confused.... Can you guys help me out? I'd be smokong it in my MES. Thanks.