Thanks guys, I ended up bringing the ham in the house and putting it in the oven to get the internal temp up to where I wanted. I snitched a piece off the smaller ham which had been soaked in water overnight and it was wonderful. Then I snitched a piece off the larger ham which had only been rinsed before smoking and it was a little salty.
This morning I took them back out of the refrigerator and cut into one of the larger hind quarter hams. Looks good.
![](http://farm7.static.flickr.com/6185/6102906352_18d7c9e865_z.jpg)
Then I had a piece for breakfast.
![](http://farm7.static.flickr.com/6208/6102358525_235bec9136_z.jpg)
It's a little salty around the edges, but for the most part it is excellent. Note to self, rinsing the hams overnight before smoking is worth the wait.
George