I bought a whole old style air cured Country Ham. It was cured for 9 months with only salt and brown sugar (no nitrites/nitrates). I know Country Ham can be really salty so I want to figure out how to cook it so it's not overly salty and also such that I can save small portions for seasoning (e.g., in green beans, soups, etc). Any ideas?
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And if you just want to get all excited about your ham, Salon put out a great article on the subject that had me salivating ; )