You can use this with a whole back quarter, or just roast out of the quarter. I've done it both ways, and honestly, I can't tell alot of difference.
Take ham quarter (or roast) and stab 1 inch slits all through the ham. Cover in melted butter and olive oil (about a 60/40 butter/olive oil mix) in either a large tuperware bowl or large sealable bag. Put 1/4 cup of lowreys season salt, 2 tablespoons of ceyann pepper, 3 minced garlic cloves, 1/2 minced onion, 1/4 cup of minced celantro, and 1/4 cup of apple cider vinegar. Let ham soak in mix for at least 12 hours ( the longer it soaks, the better). Take ham out of mix, and littly coat with lowerys, and your favorite cajun seasoning. Drizzle ham with more apple cider vinager and put on applewood or hickory smoker for about 6 hours at 200 degree's, or 4 hours at 250 degrees. Meat will absolutly fall apart and is great.
One important thing is to not overcook the meat. Use a meat themometer if you have to, cook till it is 165 in center, and that is done!! You will love this one.