If you do not have the time or patience to smoke a whole ham, try a small piece of pork; say a rolled loin, leg or shoulder. The recipe is on p. 203 of A Charcuterie Diary.

This photograph used a rolled leg, it makes a nice small ham. It smokes up very well.

The interior was a good colour and not dry.

It worked really well and became the source of school lunches for the next few weeks.