I traded family recipes with an American friend when I lived in the US, and I wanted to try to make her "Country Ham stuffed with Greens". I know some of you will be familiar with both traditional American ingredients and French ones. I've had Country Ham cooked for me before, and it seems like it's pretty much crudo or jambon de pays. Could I substitute a french jambon de pays and follow the directions? If there are significant differences between the two, what are they?