Thaw your ham and then rub maple syrup all over it. Add the celery juice powder and rub that in well. Finish this by adding the coarse, natural salt to the entire piece of meat making sure to get the sides. Place in a Ziploc bag and put it in your refrigerator for 5 days. You may want to put this in a pan in case it leaks. Make sure to flip this bag and rub it all over each day. After 5 days, remove the ham and rinse it off. You can smoke this while it's cooking or do a cold smoke. We have done the smoking in a number of ways. We have cooked it in a smoker that cooked it for several hours, and we have cold smoked it over our fire pit, or recently we converted an old freezer into a smoker. In the firepit we placed the fire on the opposite side of the belly, and in a way that the wind would blow the smoke on the belly. We found that 2 1/2 hours of smoking was plenty (or maybe we were just tired of babysitting, more might be better. Recently we converted an old freezer into a smoker and usually smoke for about 4 hours and then cook the ham in our oven. Some people skip the smoking and enjoy it that way too. We figure a baking time of about 20 to 30 minutes per pound if the ham is not cooked.
