Hi Crow Bar, thanks for the information! From what I’ve been reading, even uncooked but cured country hams don’t last as long unrefrigerated as they used to since they are not cured with as much of an outer fat layer as was done years ago. However, it sounds as though they’d last at least a few months if hung in a cool basement, for example. I wonder if soaking some sliced pieces of country ham in water overnight would reduce the saltiness so they could then be used in more recipes? (I know that works for corned beef but I’ve never tried it with country ham).
