Scrub the ham in warm water with a stiff brush to remove all mold, then rinse.  Cut off the hock so the ham will fit in your pan (save the hock for seasoning later).  Fill pan 2/3 full with tap water and soak the ham at room temperature for 12-24 hours (this helps remove salt and restore moisture). Discard water after soaking.

> Traditional Baked Country Ham

> How to Carve your Baked Country Ham

> Storing Your Ham BEFORE Cooking

> Storing Your Ham AFTER Cooking