I have a 14 lb boned ham in a curing brine. It will be ready to smoke in about 2 weeks. I would like to have it for Father's Day dinner.
Should I freeze it out of the brine, thaw and smoke on Father's Day or smoke it out of the brine, freeze and warm it up on Father's Day?
Should I freeze it out of the brine, thaw and smoke on Father's Day or smoke it out of the brine, freeze and warm it up on Father's Day?