Well, it's been almost two months on the ham. It now weighs 14 lbs. down from 16.5. I put about 25-30 hours of cool smoke on it a couple weeks ago, and tied it up in an old pillowcase and it's sitting in a cool basement corner. The question: I know it needs to be soaked for a while with a couple water changes. Can I be more efficient about the whole thing...since it's for Easter dinner... to boil it with a couple water changes, then freeze for defrosting the day before, then oven till hot? Or should I let it sit-waiting till a couple days before and soak, then roast in the oven to cook it?