what are called country hams are salted , then hung to dry for various periods of time.
some are also smoked while drying. Im attaching Benton's instructions , simply because I have them,
they would apply to any country ham , but the saltiness might vary from place to place.
of note they do not recommend you bake the ham. My uncle used to get country hams, and bake them
but to do that , you have to rehydrate them , in cold water , changing the water several times . this removes a lot of the salt
and turns the ham into a cured , fully hydrated ham. Ive had that version , and it was the best tasting ham Ive ever had.
but a lot of time went into that prep , using a cooler to keep the ham cold while rehydrateing .
you might try very thinly slicing , as one would do w a prosciutto or serrano ham
depending on how the ham came to you ( Vac'd pieces ? ) it would be fine to give some away
as long as the recipients understood how to cook it,
I have some hocks from Benton's I plan to rehydrate them , change the water over several days
in the refrigerator , then when hydrated and desalted , SV them @ 130.1 F until tender
then use that meat ( tender , not salty , not overly cooked ) in casserole dishes .
hope this helps.
