You could but I doubt that much of the sodium will be extracted. You could change the water multiple times to help as is done when prepping other salted ingredients. You should expect some of the flavor to depart as well.
More practical approaches would be to use less ham per serving or look for a low-sodium ham product. The latter eliminates the problem of trying to remove something that is already present.
Naturally you can make your own ham brined to your desired saltiness. There are plenty of recipes that will instruct how to prepare your own ham, much as people have been doing for centuries long before the advent of commercial ham production. With modern refrigeration technology, one no longer needs to rely on high salt levels to preserve the meat.
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More practical approaches would be to use less ham per serving or look for a low-sodium ham product. The latter eliminates the problem of trying to remove something that is already present.
Naturally you can make your own ham brined to your desired saltiness. There are plenty of recipes that will instruct how to prepare your own ham, much as people have been doing for centuries long before the advent of commercial ham production. With modern refrigeration technology, one no longer needs to rely on high salt levels to preserve the meat.
Best of luck.