I see these legs of Smithfield ham, wrapped in cloth, at Ranch 99 supermarkets and wonder how to use it. I guess it's for Chinese chefs who would cut it out to make fried-rice with Virginian ham. I wish however for a french-style Jambon (meaning not-salty yet moist) for the holidays (ham from Honey Baked Ham Company for example is too salty for me). Can I use these Smithfield ham legs to reconstitute something like a Leg of Jambon? TIA.