For those who have cured and smoked their own hams, have you soaked it in water for 24 hours after the cure? I know Ruhlman doesn't recommend it with ham, but I've seen others who do. If you followed Ruhlman, was it salty? I have a half in cure right now, though it won't be ready for smoke until Monday or Tuesday.
Also, has anyone smoked without the glaze that Ruhlman recommends? I know some folks do it with precooked. Just wondering if anyone has fixed a home-cured ham both ways and which was better.
Owner of a large and a beloved mini