Smoking two Smithfield partially-cooked hams today. They're out of the fridge and warming up now. I decided to use a rub instead of the recipe Mr. Minion offered simply because I had all of the rub ingredients on hand (and not most of the ingredients from Jim's friend's recipe) and things are a little tight right now. Hope to try the other recipe soon. My question is this . . . I scored the hams and rubbed them last night, trying to get some rub into the score cuts. Both are shank portions, with skin on the bone end. Both are heavily covered in fat for most of the outside. Should I have trimmed all of this fat off? Otherwise it doesn't seem like much of the rub will reach the meat. Same question regarding the glaze at the end. Will most of that fat render away so that the glaze isn't just on a ring of fat that I won't eat? To trim or not to trim? Thanks!