I just ordered an uncooked (boned and trimmed) whole ham from Benton's to serve with biscuits on Boxing Day. I am planning to serve in thin slices with biscuits, not in steaks or as a main dish.
I've been doing a lot of nosing about the Internet, and the main question that I still have unanswered is this: do I have to soak and cook this ham, or can i get away with treating it like prosciutto or jamon serrano? I noticed that country hams in the US were salted for 50 days as opposed ot 24 days for italian and spanish hams. Does this render them inedibly salty until cooked? I assume safety is not the issue.
I just want to make sure the cooking method has a practical reason behind it, rather than just a tradition.
Thanks in advance for your input!
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