First post. I raise my own hogs and have recently become interested in smoking meat to get more enjoyment out of the hog besides just grinding everything for sausage. Currently I have half a ham and several slabs of bacon sitting on Pop's brine. I dont plan on eating the ham immediatley. My question is after the ham is cured, Can I smoke it then freeze it? If so should I smoke the ham until it reaches the proper IT, then reheat it when im ready to eat? I will be smoking it on a masterbuilt extra wide propane smoker. Thanks for the help.