Whatever glaze you chose, first select a ham that pairs well with glaze. There are four types of ham on the market today, with a different level of curing solution. Curing is the simple process of preserving meat. Wet-cured hams are the most common. If it s Southern-style you might be eating a country ham.
Country ham is dry-cured with no water added.
Before curing, a dry rub of salt and spices is applied and the ham is slow-smoked over fragment hardwoods. This salty ham is usually served in small, thinly sliced portions. Directions on the label of country cured ham often advise washing it with hot water, scrubbing the surface, and then boiling in a pot of water in order to reduce the saltiness of the ham. Another way to reduce the salt content before cooking is to soak a country ham 4 to 12 hours or longer in the refrigerator before boiling or baking. It is tender and flavorful when glazed and baked.