If you have salt- or sugar-cured a ham successfully, the smoking part is easy. It can be aged and then smoked, or it can be smoked first and then aged. I prefer the latter method. (the smoking period can be considered to be part of the total aging time.) After the salt equalization period, wash the ham with warm water, then hang it in the smokehouse by the shank to dry for several hours or, better, overnight. Since the ham is (or should be) completely cured, the temperature is not as critical as for some other smoking operations.