I am making a ham for Christmas and I wanted to know if anyone had any methods to assure my ham will not be too salty in the end.
A remedy handed down from my grandmother that our entire family still uses is to baste the with either cream soda, ginger ale or 7-up (none diet). I prefer the cream soda.... it does the trick!!
You could check the labels and purchase a ham with less sodium.
You can try soaking it in several changes of cold water over 24 hours. You want to keep changing the cold water every few hours so it does not resalt itself.
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