"Kent H." > wrote in message
...
> I have tried to cook a number of Smithfield hams unsuccessfully,
> including soaking for 24 hours in the basement with several changes of
> water to desalt before cooking, and it has never worked quite right.
> What do you and what does mother and father do to make it right?

Have you tried the method listed on the Smithfield site? It's close to what
my family, who's from that area and has their country ham bona fides, always
did:

Wrap in heavy duty aluminum foil, joining the edges carefully to form a
vessel with the bottom layer. Add 5 cups of water for a Smithfield Ham
within the foil and place in oven with a tray or pan underneath for support.

Preheat oven to 500 degrees. Once oven temperature reaches 500 degrees, bake
for 15 minutes. Turn off oven for three (3) hours. Then heat oven to 500
degrees and bake for another 10 minutes. Turn off oven and let ham remain
for 6-8 hours or overnight is satisfactory.

Important: Do not open oven door until the cook cycle is completed,
including the last 6-8 hours.

Caveat: I've always soaked Smithfield hams for 6-8 hours without changing
the water.

Cate