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@TdeV
the issue is simple : Salt
how much do you want from the ham ?
for me , less is much better , and it begins out the flavor of
The Pig.
you can soak either way
diced wil give you more surface area to remove the salt.
pat dry and ten use.
id there is fat involved
I use very cold or ice water
to keep the fat fir
if i want that in the final dish
@TdeV
the issue is simple : Salt
how much do you want from the ham ?
for me , less is much better , and it begins out the flavor of
The Pig.
