Well, I finally found my prague powder and bought a ham, this is a hind leg ham and not a picnic ham if that makes a difference or not. I prepared it and just now put it in the refrigerator in the cure, it weighs 12 1/2 lbs. I could use any hints on smoking it, temp & time to smoke. Also, any good glazes to use & how & when to apply them. this is going to be my 1st ham. I will use compressed coconut charcoal and a combo of guava and avocado wood for the smoking wood, my smoker is an ugly drum smoker. One more question, when my ham is smoked to temp, it is finished & ready to eat ? Is there a rest time that makes it better ? By the way, this website rocks !