I'm already packed a load of country ham sandwiches to take to the game to share with everyone. My ham arrived yesterday and I cooked it last night. I wasn't willing to let it sit and smell up my kitchen (a ham straight from the smokehouse is a few months old at least, and tends to have some light mold and smell kinda funky from the salt, smoke and skin). After realizing I had no way to cut through the ham bone (how come we don't have a hack saw?) I scrubbed the skin well and then used an electric knife to cut everything off the bone. Then, into two large pots on the stove to simmer for a few hours (cutting it up also seriously reduced my cooking time, which was a very nice realization). Since I had only pre-soaked the ham for about an hour or two, I changed out the simmering water halfway through to reduce the saltiness.
At 10:00-ish last night I pulled it all out and we cut off all the outer skin and fat, then wrapped the meat in foil and put it in the fridge. It's easier to cut if you chill it overnight, and I like it cold anyway. I used one of the huge sections for the sandwiches, and still have TONS of ham left. Some I'll fry up this week, the rest will get packaged and frozen for enjoyment later in the year.
By the way--Pike & hambones...wow. Heaven.
Machiatto watching Pike eat the hambone and being stuck on the other side of the patio door...pure torture. lol.