Just bought my first country ham, I have heard they are salty, how do I get some or all the salt out should it be fried or baked? and how?
Country ham is very salty, and has to be soaked to get some of the salt out. Put it in a big bucket, and change the water twice a day for several days. You can't really fry the whole ham.It's typically cooked in a sweet sauce, often made from cider or soda.
I suppose you could try deep frying the whole thing like a turkey, but you'd miss out on the sauce, which is important: even after soaking it's still salty, and the sweet sauce helps cut that. Soaking and baking instructions: foodnetwork.com/recipes/alton-brown/coun....
A Smithfield ham is not an inexpenisve thing, so I strongly encourage you to think about a little more cooking and/or soaking. And don't freeze it without working on salt reduction because freezing it will just make it taste saltier. Don't know how you cooked it, but I would try soaking it, then bringing it to a simmer a few times, tasting after each turn to see if it is reducing the saltiness.
If that doesn't work, rather than throw it out, cut it into dice to use as seasoning. It should make great split pea soup, baked beans, cassoulet, all sorts of things. If you can slice it paper thin in it's present state of saltiness, then one thin slice along with a couple of cheeses and maybe some veggies should make a good panini.
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