Originally Posted by CYvilEng
I'm not sure how to know when it's been cold smoked enough. I'm guessing it'll look right at a certain point.
Since you are curing it, the smoking is strictly for flavor so there isn't really a right or wrong on time, just personal preference. It would be different if you were cold smoking as the means of preservation........but you probably knew this.
The longer time will dehydrate it a bit, but a big ol ham can take it.
My grandpa used to smoke hams for about 4 days........I usually go the 8 to 10 hour mark just because my set up takes some attention on my part and I am not going to stay up all night with a ham...........at least not once I passed 40.
Good luck! Hope it turns out better than you hope.