I'm a semi-veteran to smoking, but a newbie when it comes to curing my own hams. I've done two...using a lot of the guidelines and tips found here. But I have a problem with this year's Christmas ham. I already started the curing process for the ham. But due to scheduling conflicts, our Christmas gathering has been pushed back a week. I have to pull the ham out of the brine by the 12th. The party will now be the 19th. Is it better to freeze the uncooked ham and then thaw out and smoke on the 19th? Or smoke on the 12th and Fridge or Freeze and then re-heat on the 19th? Any help, tips, suggestions, etc would appreciated! Thanks in advanced!
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