I've made a Paulines Ham, I'm thinking of hot smoking it but wondered if it might need a pre-soak in fresh water first to remove some of the salt or just go ahead and cook it as is????
Didn't get time to smoke this so cooked on the stove on a low simmer. It's very,very good..... Great flavour on it and cured in just 7 days. I did a piece of topside with exactly the same cure and it's the best corned beef I've had. Thanks Phil and Pauline.