Originally Posted by LM600
I'm getting the ham out of the brine this weekend and as it's going to be between 0°C and 4°C for the next week it's going to be cold smoked all week and then roasted on Christmas Eve.
So not technically a twice smoked ham but it'll have five days of smoke on it!
Did you brine a pre-cooked pre-smoked ham? That sounds interesting. Do you have to worry about it turning out salty? Or does the brine not call for any salt?