Redtressed: For some reason that sounds awfully complicated to me. My grandfather who killed hogs each Thanksgiving while he was alive did about a dozen cured hams annually. They sliced them and fried them each morning of his life. They did not put much effort into preparation and it was always a very tame taste with no salt.
I have read several post and most seem to indicate that you have to soak them and scrub them, but he never did and it was tender, tasty and never salty.
Paul E. Smith