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ISO: Baking a 17 pound Stadler Country Ham

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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...
MsgID: 0054021
Shared by: Amy - Winchester, VA
Board: Cooking Club at Recipelink.com
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Reviews and Replies:
1 ISO: Baking a 17 pound Stadler Country Ham
  Amy - Winchester, VA
2 Recipe: Preparing a Country Ham
  Betsy at TKL
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