You can start with the process of making the ham less salty even before it is cooked.
- Soak the ham overnight in cold water keeping it submerged in water and refrigerated for between 12 and 24 hours.
- in order to reduce the salt even more, the water can be changed every 3 to 4 hours.
- When roasting the ham let it cook for about an hour and a half and then discard the drippings at the bottom of the roasting tin and do not baste with these drippings, ginger ale or lemon-lime soda can be used for this instead.
- Toward the end of the cooking time, a sweet glaze can be added. The sweetness in the glaze will help to offset the saltiness in the ham. These glazes are commonly made with honey, brown sugar, cider vinegar and maple syrup.