So I went out and got an 18 lb country ham from the local butcher today. I've only ever smoked one ham before and it was a spiral cut city ham, so I have only a slight idea what I'm doing. I had a few questions I was hoping some of you ham professionals could answer for me. The beauty is currently sitting in water in the fridge until Christmas day. I plan on changing the water every 12-18 hours until it's ready to be cooked. Firstly, I plan on smoking this beast in a Big Green Egg at 225 using hickory and apple wood. I planned on putting it in a roaster pan, filling it up about 2-3 in with water/apple juice mix (per the instructions). This is where I start losing confidence. I found this thread and it helped prepare me a lot for what to expect, but I was hoping to get some clarification on a few of the steps ( http://www.smokingmeatforums.com/t/114977/smoking-a-sugar-cured-country-ham ). My first question is, do I leave the skin on when I cook, or take it off before starting the cook? Will leaving the skin on impact the absorption of smoke? If I leave the skin on, when should I take it off and glaze (temp of 155 like instructions say)? Should I follow the instructions to a T (take the skin off at 155, glaze, then throw back on at 400 for 20 mins to crisp), or does someone have another idea for better results? Ideally, I'd like this thing to have a nice shiny brown glazed look to it when everything is all said and done. Let me know what you think!