Ryan Stephens I ended up soaking it over night, (12 hours ish). Came out great. My wife is the one with the salt sensitivity issue. She said it was noticeably less compared to simply rinsing. Could be all in her head, lol. Same recipe both times. Good luck!

To reduce saltiness can/should the ham be placed in cold fresh water for a couple hours after the cover brine before smoking? Not sure if it will have the same saltiness reducing effect as say on a dry cured bacon?