Recipe by AuntWoofieWoof
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 See How It's Made
- Take the wrapper off of the ham.
- 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.
- Fill the pan with cold water so that 3/4 of the ham is under the water.
- Place the pot in the refrigerator.
- After 12 hours take the ham out of the refrigerator and drain all of the water out. Follow steps 2 to 4 again.
- After the second 12 hours (making it a total of 24 hours), take the pan out of the refrigerator and drain the water.
- 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.
- Cook it any way you want to.
- I usualy put mine in the crock pot and let it cook until it is done.
- With a spiral cut ham, it only needs a couple of hours in the crockpot for it to get hot.