I'm hoping someone can soothe my nerves. I made a home smoked ham, starting with a fresh pork leg, brined for a week and smoked this past Sunday (April 4th) until fully done (about 160).
I'm keeping it in my fridge this week, to be re-heated and glazed for Saturday's Easter lunch. It'll still be safe to eat right? I figure, brined and smoked helps the shelf life. Just want to make sure, because I hyped this thing up pretty good to the in-laws and don't want to look like a fool.