Curious if anybody soaks their fully cooked hams prior to smoking to reduce the sodium content from the manufacturer? I have one planned for Thurs and have not seen any instance of this being done in any threads I've checked out. Thanks for the input....Willie
QUESTION ON DOUBLE SMOKED HAMS
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Willie, If you feel it is to salty for your taste go ahead and soak it for a few hours. Being a city ham, I would think that 4-6 hours would be worth a try. Try to keep it at 40° or just below. Maybe soaking it in a cooler with ice would help. I understand that refrigerator temps are a little cool for proper soaking. Are you planning to hot or cold smoke?