Every country ham I've had was too salty for my tastes. You've gotta offset the salt with something like a biscuit, and you don't eat a lot of it, not like regular ham.
I’ve always soaked them overnight, discarded the water and with fresh water bring it to a boil then let it soak for a few hours before putting it in the oven. I don’t know what my ex MIL did, but being too salty was never a problem….country ham is the best…
