re: Salty ham - I heard somewhere.....

that you could do this by soaking it in milk....? But i wouldn't swear by it. Really it should have been soaked before it was cooked. When my mum makes it she soaks it, changes the water and then boils it. Shame you can't take it back to the store where you bought it; i'd want my money back!! Short of that i can only suggest using it in recipe where the other ingredients are bland (potatoes and pulses) and will soak up the salt taste or that it will compliment the other ingredients. Maybe you could dice some up and make a nice ham and split pea soup, or use it in fried rice, quiche, stew, ommlette....

Hope this helps a bit

K