Q&A for How to Desalt Ham

I soak mine in ginger ale overnight and find it removes a good portion of the salt.

Nothing completely removes the salt. Soaking or boiling it in any unsalted liquid should dilute the flavor content of the ham, including salt. Boiling it in milk might change the flavor and shelf life, as well.

Rinse with water, or submerge in water for about 5 minutes, then rinse. That way you can wash the salt away.

Here is a trick to desalt cooked, cured ham: Start by placing it in a dish and covering it with cold, fresh water. Next, cover the dish and let the ham sit in the refrigerator for 4 hours to remove some of the saltiness. After it's soaked, rinse the ham completely under cool running water to remove any leftover salt from the surface.

Place the canned ham in a large, clean tub. Set the tub in a sink, and fill it with cold water. Allow the ham to soak in the cold water for a total of at least four to 12 hours. Drain the water out of the tub about every two hours and refill with fresh, cold water.