Hi Crissy, In regard to your country ham; I would bake it at a constant 325 in roasting pan for about 20 - 30 min. per pound. Like a 14 lb. ham cook 4 - 4-1/2 hours. It is suggested to soak a country ham before cooking to reduce the salty flavor. I have fixed both ways, soaking or not and wouldn't turn around for the difference. I have a big roaster pan with a rack in the bottom and top that accomadates a 25 lb.+ turkey or ham. I put water in bottom and cook for several hours. I have used the method you suggested with roast; like eye of round whole ,or etc. With pork I would encourage you to cook at a constant temp. The idea behind the other method is to raise the temp. inside and the meat cooks from within and then, Add a little extra heat. With roast, cook at 500, 7 min. per lb. and turn off oven for 2 hours undisturbed and the meat cooks itself. It works and we like this among other methods. With a ham I would cook slow and constant. Alternate, method would be boiling the ham. Long ago, this was the method in a large "lard Stand".

Crissy, I would just rinse the ham well , place in large covered roaster with water in bottom and bake at 325 for 20-30 min. per lb. It will been done when you see the meat pulling from the bone. Hope this helps you! Enjoy, we love country ham! Make sure and fix some nice homemade biscuits with it. And for the leftovers I have a great ham/biscuit recipe for you if you are interestd, as well as a good ham salad. Let me know. Enjoy! :-)