This recipe is adapted from Martha Stewart's Christmas: Entertaining, Decorating, Giving, an instant classic when it first appeared in 1989. Unlike a typical ham, which is tender and juicy, a country ham is dry-cured before smoking, so it is intensely salty; it's meant to be sliced paper-thin and eaten with a biscuit. Soaking the ham in several changes of water, which removes some of the saltiness, is an essential part of the preparation. Country ham is delicious served warm, at room temperature, or cold. The honey mustard and ham can be made a week and a day ahead, respectively, and stored in the refrigerator. Any leftover ham can be very thinly sliced, sealed in freezer bags, and stored in the freezer up to three months.
Prepare this ham the night before serving. It is quite salty and thus best eaten in small quantities; it should be cut into extremely thin slivers and served with beaten biscuits. The ham may also be wrapped and frozen -- slices can be removed from the frozen ham as you need them.