Every now and then I get the urge to buy a ham. My wife doesn’t like the stuff, so it’s usually me to eat it (And old joke: What lasts longer, a yuppie marriage or a country ham in the refrigerator for two?).
Anyway, I put the thing in the fridge and whack pieces off as necessary. Salty, yes. Thin slices for sanwiches and bisquits. Diced fine for scrambled eggs. Chunks for something like a pot of cabbage and onions. And so on. And yes, salty. I tried parboiling to get off some of the salt, but the meat gets tough and assumes a nasty consistency. Never tried baking a whole ham.
I usually toss the thing when my wife looks in the fridge and says, "Is this thing still in here?" By that time, I’m tired of it, too. Then, a few months later, the urge hits. The smoked kind is my favorite.