If you simmer the ham on the stove, fully immersed in water, its integrity will be better maintained than if you cook it in the oven. Better yet, let the pros do it for you. The texture was silky and prosciuttolike, the flavor terrific. Amazingly, it was also less salty than the others. Bits of ham were wonderful with hearty greens like broccoli rabe, and nothing adds more flavor to a bean soup than that ham bone.
Hard cider is also a good match.
To balance out the saltiness, try serving with a sweet sauce or a chutney. The uses for leftover country ham are virtually endless. Sam Gugino, Wine Spectator's Tastes columnist, is coauthor of the recently published Matthew Kenney's Mediterranean Cooking. Most country hams are available by mail. Sizes generally range from 13 to 15 pounds, though they can weigh as much as 17 or as little as 11 pounds.