We salted our ham, hung it in a dry place for seven months. We tried it for the first time yesterday; it's edible but too salty. Is there any way to avoid this?
You have to make sure that when you weigh your ham that you have been accurate in doing so. Then, when you first salt your ham you should never leave the salt on for too long, and you must remember to wash it off before you cure it. I am not sure if you did this, or perhaps you left the ham in the salt for too long. Normally, 1 day, per pound is more than enough.
You can soak the ham slices in water for a while before cooking to remove some of the salt flavor. I do this for all salt cured ham that I cook. I do not like as much salt flavor as others. Start by soaking 30 minutes. If it still too salty, next time use more water and allow to soak longer. Remove from water and slightly pat the meat dry.
What to do with fresh pork sides?