ISO: How to bake dry-cured country ham

I have several recipes for baking a country ham.(The dry-cured kind) One recipe sounds a little odd so I wonder if I should even try it. The recipe recommends soaking the ham first, then wrapping the ham in a double thickness of foil, placing it in a pan and baking it at 500 degrees for 30 minutes, turn the
oven off and letting the ham stay in the oven for 3 hours, Then you turn the
oven back on at 500 degrees, and bake the ham for an additional 30 minutes.

Now here's my question; Will this recipe work, and is a country ham a 'cook before eating' type of ham. I want to know if this recipe is safe to try.

Thanks for any help!