Defrosted in fridge for a week, rinsed it under cool water and rubbed it with Jeff's rub
Going to smoke it with applewood til a IT
Going to spray it with apple cider vinegar
Smoke at 245
I too have found that when I cook a supermarket style ham that I freeze & store it tastes salty compared to a ham of the same brand never frozen before cooking. I think the curing salts in the ham become more concentrated when the ham looses some of the water added while it defrosts.