Salty roast ham, and not in a good way.

[openerofjars]

Yesterday DH baked ham but didn't soak it. He says he did boil it for half an hour but clearly this was not quite long enough as it was incredibly salty.

My query is twofold:

Can over salty ham be used for anything?

Cn we re-boil or soak the salt out after it has been baked?

Otherwise I'm chucking it out. It's salty enough to make yer kidneys twang.

Most ham needs to be soaked overnight. I don't see why you can't soak it for 12 hours (keep changing the water). Then boil it again. Bring it to the boil and change the water - taste it for saltiness. It needs a couple of hours depending on size. I've read that putting a piece of potato in the water helps soak up the salt but that could be an urban myth. I don't know how long it was in the oven for so if it falls apart you can still use it for soup, quiche or a roly-poly pudding.

Hope it works out.

Sounds totally doable: I shall pass on your words of wisdom to DH tonight, thanks. Poor man, he was gutted so this might help.

It's boiling now, after a good day's soak...

Fingers crossed and thanks.