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curing process because of the reaction between the moisture from the ham and the humidity and heat from the air.
Sometimes a ham can still be too salty when cooked. All is not lost. It can be soaked for a time again and then cooked again.
To cook country ham, place it in a large cooker, skin side down. Cover with fresh water and bring to 180 degrees F. Cover and simmer. Water may need to be added from time to time. Allow 20-25 minutes per pound. The ham is ready if the flat pelvic bone can easily be removed.
The ham can be de-boned or dressed up by cutting away the rind, scoring the fat and applying a glaze.
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