Tomorrow is the big day so today the Easter ham was removed from the curing brine and rinsed with cold water. It's beautifully cured with a nice pink tone and is much firmer to the touch than an uncured piece of pork.
After thoroughly rinsing the brine from the ham, it was dried off using a paper towel and then placed in the fridge on a roasting pan to dry. The recipe I'm following recommends letting it dry in the fridge for 12-24 hours. My will rest for the entire 24 hours.
Tomorrow morning it will be going into my little smoker bright and early so it won't be late for Easter dinner.