Smoked Ham Too Salty: A Simple Method to Desalt It

Too salty smoked ham can disrupt dishes like stews, soups, or gratins by overpowering other flavors. To desalinate it, soak the ham in cold water, changing the water regularly based on its thickness and size. A whole ham may require 12 to 24 hours of soaking, while thin slices need only 30 minutes to an hour. Cold water and adequate soaking time are key to reducing salt without compromising the smoky flavor.