Quiltingboard Forums - Help! Too much sodium in ham....

Hope this will help you. One problem that often occurs with hams is that too much salt is used in the curing process which leaves the meat almost inedible.
Since cooks don't know the ham is too salty until after it's cooked, it can be disheartening to think about all of the wasted preparation and cooking time. However, there's no reason to throw away a salty ham. In a few short hours, you can draw out the salty flavor and have a delicious main course ready to serve to your family and friends.

Use the Proper Sized Container
Find a pot large enough to hold the entire piece of salty ham and place the meat into the container. Large stock pots work best, but if you don't have one of those you can disinfect the inside of a cooler and use it as well.

Soak the Salty Ham in Soda
Purchase three to four 2-liter bottles of a clear or light colored soda such as Sprite, 7-up, Mellow Yellow or Mountain Dew. The sugar in these drinks helps to counteract the salty flavor while at the same time drawing some of the salt out. If you don't want to use soda, you can use water although it will not be quite as effective. Whatever liquid you use, make sure to completely cover the meat with it so that the meat is submerged.

Place the pot into the refrigerator and allow the salty meat to soak for at least two hours. You can also allow it to soak overnight if desired. If you are using a cooler that will not fit into the refrigerator, place plenty of ice packs into the liquid to keep it cool and change them out frequently.

Rinse and Serve
After the two hours are up, remove the meat from the soda and pour out the soda. Rinse the meat in clear cold water to remove the soda residue on the surface. Reheat the meat in the oven until warm and then serve it. The meat will not taste like soda and you may even get a few compliments on how good it is.