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. It is ideal for steaks, thin slicing, and shaving. Commonly found in the deli, this ham is suitable for sandwiches or other cold dishes, but not for warming up. Hams, bone-in or boneless, are fully cooked.
Preparation is a matter of glazing the ham, if desired, and reheating.
Without the glaze, it can be served cold. To heat, unwrap the ham and heat according to package instructions in a moderate oven 325 to 350 degrees until it reaches an internal temperature of 140 degrees. A ham labeled cook before eating should be cooked to an internal temperature of 160 degrees using a meat thermometer, according to the National Pork Producers Council. Generously brush glaze over surface. Return ham to oven and finish cooking, basting with glaze two or three times.