About country hams.
A really good country ham (at least one year in the smoke house) is worth from 10.00 to 15.00 a pound. A two year old ham, i wouldn't sell for 200.00 (not one of ours at least)
I said all of that to say this...
It's a country ham, that we spend hours preparing from freshly killed hogs that we raise in a particular way!
The salt, the smoke and the texture is what you are working (or paying) for.
We don't boil them, or bake them, or wash them for days to remove the flavor that it took months or years to create.
A properly prepared, salt cured, wood smoked country ham can be "hosed" off with water, brushed down well with a clean stiff brush (only to remove excess salt, mold etc.)
and sliced and eaten raw. The preferred method for cooking, in the south, is to fry it in it's own fat in a covered skillet @ 300 degrees for about 8 to 10 minutes or so and serve it with eggs and "made from scratch" biscuits. Leave the "drippings" from cooking the ham in the pan, add a little water (some do not add water) and a cup of strong coffee and bring it to a boil for a few seconds to make "red eye gravy" to pour on your eggs and on a hot biscuit. When you know what goes into your homemade smokehouse country ham, then you are never afraid to eat it. We don't inject salt brine and smoke flavoring, with sodium nitrite, nitrite, msg. and the Lord knows what else. If it's a commercial ham, be careful preparing it, as there's no telling what's in it. Hope this helps. I'm American by birth and Southern by the grace of God!