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
SmokingMeatForums.com Top Picks
- 2,264 Posts. Joined 6/2011
- Location: Trout Creek, Montana
- Points: 197
- Select All Posts By This User
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?