Cooking technique for a country ham?

Allan Benton's practice of frying slices of ham in cola, described above, does tend to tame down the saltiness a bit.

Fred Sauceman

Last fall I bought a country ham that I thought was the best I'd run across. A slightly more delicate flavor than, e.g., Harper's, Mar-Tenn, or Miller's, it was from[url='http://countryhams.com']Tripp Country Hams [/url]in Brownsville, TN. Purely coincentally, I once lived there--but don't remember it. The instructions said not to age it further, but I hung it in my garage and it didn't eem to hurt it. (There was a fair amount of mold and some dry places on the exterior, but you expect that with a country ham.