Sometimes you need to go beyond a rinse, which only removes surface salt from the meat. If the brine was not mixed with the optimal amount of salt and cure, you can be left with too much salt content in the meat. In that case, soaking in fresh water for a period of time after curing will remove more salt than just a rinse.
Also consider that time in the smoker will remove moisture from the meat which will increase the apparent saltiness of the smoked ham.
How to know how salty it is? After curing but before smoking, slice a piece from the center and pan fry it to taste the salt level.
