Help!! One day before Christmas & I have a huge country ham to bake!!!
I have my ham soaking now as I have read needs to be done. Which is better...soaking 24 hours or 48? I want it to have a slightly salty taste. I guess the "regular" country ham taste if you know what I mean.

Also, do I trim the fat / skin off before baking? I am assuming I place it in the roaster with the fat / skin side up.

Thank you for any help you can give on such a short notice!!! Happy Holidays!!! Amy...