We put country ham in our pintos when cooking. No need to add salt. If we get a whole ham it’s soaked several times with the water being changed out. A salt cured country ham is so much different than a sugar cured ham. We prefer the salt cured, but I’ll eat both.
One ham I love at Christmas is a Cumberland Gap whole ham. Not a sugar ham and not a salty one either.
We often do the same thing when making pintos. They make a great combination. I still say that country ham is best served on a biscuit.
