....the real deal, the ones you have to scrub, soak, and gently poach before roasting. It's six pounds, a smallish one, ergo very managable.
Smithfield ham is too rich and salty to bake and serve in the usual way; I plan to serve it on little biscuits as an accompaniment to a dandy butternut squash soup recipe from the Inn at Little Washington (seems appropriate). Of you (y'all?) who've dealt with a ham of this type, what are your secrets for the soaking/cooking/roasting of it so that it is succulent and not dry, too salty, or stringy? Any and all advice and suggestions would be very welcome - as well as any elaborations on the above traditional serving method, e.g., condiments and such.
Thanks in advance. A full report will follow the cooking, scheduled for the weekend of the 19th.