Smoke/Cook Fresh Ham

[garbadee]

I'm using 10.5's brine with a couple added spices (garlic powder, onion power, ground bay leaf, ground black pepper, and a touch of ground cloves) on a 20 lb ham (http://forum.bradleysmoker.com/index.php?topic=8442.30).  I have injected per 10.5's instructions. 

Was wondering if it would be safe/reasonable to:
- Let it sit (in frige) submerged in brine for 3 days
- Dry overnight in frige
- Cold smoke for 2-3 hours
- Cook in oven per package requirements (350 degrees for 18-20 minutes per pound to IT of 160).

Does this seem safe/reasonable?  Should I soak in water to remove some salt before smoking?  Should I let it sit in brine for a longer period of time?

[Habanero Smoker]

Three days should give you antimicrobial protection so you can safely cold smoke for 3 hours, but if you want to fully develop the ham like flavor, you should let it cure for at least 5 days, and even go the full 7. Any reason why you are only curing for 3 days.

[garbadee]

Thanks for the note.  Family visit date changed or I would stick to the 7 day brine.