Salty Ham No More Recipes

Steps:

• Trim any visible fat from the surface of the ham and place cut side down in a roasting pan. Pour enough milk over the ham so that it ends up about 1/4 inch deep in the bottom of the roasting pan. Use your hands to pack the ham in a generous coating of brown sugar. Cover the brown sugar with a layer of crushed pineapple, packed on in the same manner. It is okay to have a few bare spots but try not to. Cover the ham with aluminum foil and refrigerate overnight.
• Preheat the oven to 350 degrees F (175 degrees C).
• When the oven is hot, place the ham, still covered in foil, into the oven. Roast for 30 minutes. After 30 minutes, remove the aluminum foil and baste with any juices that have accumulated in the bottom of the pan. Continue roasting for 30 more minutes, or until ham is heated through.

Steps:

• 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.