The glaze is good and sweet, and gets nice and crispy when you AC in the final step. Spinach Pesto Scrambled Eggs on Garlic Brioche... Stewed Black-Eyed Peas with Country Ham Recipe, Unwrap ham and scrub off any surface mold (if you hung in a sack for 6 months you'd have mold too). Cover with foil and bake until warmed throughout, 2 1/2 to 3 hours. Remove salt from the ham before you cook it by soaking the ham in fresh water and then rinsing off any remaining salty residue. Carefully remove hock with hand saw. Serve and eat smaller portions of ham to cut down the overall salt content of your meals. Let rest 1/2 hour then slice paper-thin. Skim froth from the surface, recover, adjust the heat so water stays at a slow simmer and cook 25 to 30 minutes per pound or until fork tender and bone … Stash the cooler in the bushes. The beer will prevent the ham tasting too salty, and will ensure a moist and tender dish. Country ham is preserved by curing with a blend of salt, spices and (sometimes) sugar to make what some people say is an “unpalatable” salty, crispy result. (We rinse ours for about five minutes – we like salty ham!) Fill the kettle with cold water and bring it to a boil. During the processing of ham, large amounts of salt are used to cure the meat. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/c\/c4\/Reduce-Salt-in-Cooked-Ham-Step-1.jpg\/v4-460px-Reduce-Salt-in-Cooked-Ham-Step-1.jpg","bigUrl":"\/images\/thumb\/c\/c4\/Reduce-Salt-in-Cooked-Ham-Step-1.jpg\/aid9008124-v4-728px-Reduce-Salt-in-Cooked-Ham-Step-1.jpg","smallWidth":460,"smallHeight":345,"bigWidth":"728","bigHeight":"546","licensing":"