I have a large fresh bone in ham from a pig we had butchered and would like to smoke it on my primo XL but I've never done a big ham like this and hoping for good info on brining it , how long to brine it, a brine recipe a good rub or paste for smokin it and a finish glaze .. I know right, pretty tall order but if there's any takers or someone who can point me to a good source of info I would sure appreciate it so don't ruin this awsome piece of meat ..