Total Time
24hrs 15mins
Prep 15 mins
Cook 24 hrs

To me, ham has too much salt. I didn't get it very often because of that. After doing a search on the internet to see if there was a way to take some of the salt out of a ham, I found a suggestion on the Morton Salt site. I have done this method three times since finding their suggestion. This method really does work. It doesn't take all of the salt out of a ham, but it takes a lot of it out. It makes the ham taste much better. It even works on Spiral Cut hams. This is for cut hams. I don't know if this will work on a whole ham. This needs to be done 24 hours before cooking the ham. Cooking time is the time it takes to soak the ham. I had to put in specific sizes of ingredients so I put the size/amount as a suggestion. You might need more water, depending on the size of ham and pot you are using.

Directions

  1. Take the wrapper off of the ham.
  2. Place the ham, cut side down, in a large pan or stew pot, large enough so that the ham doesn't stick out of the pot too much.
  3. Fill the pan with cold water so that 3/4 of the ham is under the water.
  4. Place the pot in the refrigerator.
  5. After 12 hours take the ham out of the refrigerator and drain all of the water out. Follow steps 2 to 4 again.
  6. After the second 12 hours (making it a total of 24 hours), take the pan out of the refrigerator and drain the water.
  7. Remove the ham from the pan, rinse it, and put it in the pan or crock pot in which you are going to cook it.
  8. Cook it any way you want to.
  9. I usualy put mine in the crock pot and let it cook until it is done.
  10. With a spiral cut ham, it only needs a couple of hours in the crockpot for it to get hot.