I hope you get some answers… Our local Market had a sale on Smithfield’s that showed some mold…actually quite a bit of mold. They let them go for 99 cents a lb. I got one. We have unwrapped it,soaked it overnight changing the water a couple of times. What should we use to get the surface mold off the Ham itself? It does smell pretty nasty right now, but I think that will alter when we scrub it. I trimmed a corner to check out what lay beneath the surface and it looks and feels ok…like jerky. I haven’t cooked a Country Ham before…en-total, Just slices for breakfast. Any tips on making it palatable will be appreciated.[:I]