Originally Posted by Mamia
Try cooking a ham in root beer, delicious takes away the salty taste.
You should try Bourbon/Brown Sugar recipe I have its to die for! But being from the south we like our hams salty and it doesnt take away from the curing of the ham. I usually cure my own hams/bacon both country (yum) and smoked. But I still put 300lbs of salt on them a week before curing in the smokehouse.
Billy