Do any have feelings about cooking a dry cured ham? That would include a
Smithfield country ham, Gwaltney ham, Piggy brand country ham, and country
hams in general.. Generally you can:
1. Simmer in water to an internal temp. of 160-165F, then remove skin and
glaze the top, or bake it unglazed until the surface fat is removed as much
as possable.
2. Soak in water for 8-24 hours, then bake skin side up in a moist
environment at 300-325F until internal temp. is 160-165F. Remove skin and
bake as above until surface fat is removed. Glaze or don't glaze.

I've tried both of these techniques with marginal success. Simmered, the ham
comes out like dry pulled pork, and baked the ham comes out somewhat like
partially pulled pork, though not so dry, but too salty.

Any experiences to share?
Thanks in advance,

Kent

--
,constantly struggling with my level of ignorance