Thanks guys for the information. Jonathon - I had not even considered the Tube Smoker causing an over temperature problem. But I will certainly do a test run with nothing in the smoker except a temperature probe to see what it does and post up on the results… the thing is though that a salt cured ham, if done correctly is shelf stable. Below is a quote from a Paper from the University of Kentucky - and here is a link to that paper on Curing Country Hams. I think you and Cablelas90 and others may enjoy reading it. The initial cure takes about 60 days - which I will do at a controlled temperature. Even though I’ve worked a lot of hog butchering, sausage making and ham curing sessions - I was young and not very observant of the process of curing hams - that was my Captain’s task and he left us a long time ago - so I personally have not cured a Country Ham and I want to hurry and add that what I will end up with at the end of my process will not be a true Country Ham as you will see from this article. To be labeled a true Country Ham it has to go through an aging process that I’m not set up to do.
"Smoking hams is a personal preference, but care should be
exercised during the process. Country hams should be cold
smoked; a hotter smoke (greater than110°F) will destroy the
enzymes responsible for flavor and aroma. The duration of
smoking is a personal preference; the majority of hams are
smoked for 12 hours or more. "