Hey all. I'm a home cook with what I feel is a bright idea. Let me explain. Sunday's goal is a fejuada-inspired-one-pot-porky-beany-dish (or a massive bastardisation of one, at least). Today, I have a ham and a pork shoulder, and will cook both tomorrow (for other uses) with the intention of using leftovers/bone for the Fej. The ham is too salty and the pork shoulder could do with a brine. I'm going to stick both in a bowl of water with a tiny bit of salt and some aromats. Will the salt from the ham season the shoulder? submitted by /u/amityfanboy