From Smithfield ham’s "ham owner’s manual" on their web site. Hope this helps:
If your ham is uncooked, you should soak before cooking, since these hams are dry cured. Soak Smithfield Hams or Country Hams twenty-four (24) hours or longer. Change water every four (4) hours.
* The length of soaking time is important and should be influenced by your taste for salt (longer soaking results in milder ham).
* After soaking, wash ham thoroughly with a stiff brush to remove all pepper and mold, if present.
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How to Cook
Cooking your Smithfield Ham or Country Ham
* Wrap in heavy duty aluminum foil, joining the edges carefully to form a vessel with the bottom layer. Add 5 cups of water for a Smithfield Ham within the foil and place in oven with a tray or pan underneath for support.
* Preheat oven to 500 degrees. Once oven temperature reaches 500 degrees, bake for 15 minutes. Turn off oven for three (3) hours. Then heat oven to 500 degrees and bake for another 10 minutes. Turn off oven and let ham remain for 6-8 hours or overnight is satisfactory.
* Important: Do not open oven door until the cook cycle is completed, including the last 6-8 hours.
* Place in a large roasting pan, skin-side down and cover with cool water.
* Bring water to 180 degrees (not quite simmering). Cook to 160 degrees internal temperature (or about 25 minutes per pound). Add water to keep ham covered.
* Take ham from the pan and while warm, remove the skin carefully without tearing the fat. Dot the surface with cloves if desired, then sprinkle with brown sugar and bread crumbs and bake in an oven for 15 minutes at 400 degrees (or long enough to brown nicely).