Smithfield ham has always mystified me, though my mom loves it. I don't know whether I've been preparing the hams the wrong way (soaking the whole ham for 1-3 days, removing the skin, baking, slicing and serving), or if the stuff is really supposed to be like salt-pickled wood. I like prosciutto and love Jabugo, so it's not like I don't enjoy salty hams.
I would like to discover if I've been missing something. Should I buy the ham already cooked? If so, does anyone sell it in the Bay Area? Or should I buy from a mail-order company? Any recommended brands? (And do I have to refrigerate a whole cooked ham if I do buy one?)