Nancy from Natick wants some tips for preparing a less salty ham. She asks if apple juice in the pan will work. The saltiness that we all experience with most hams is largely a by-product of the curing process and therefore, not much can be done to change it. That being said, it is possible to combat the saltiness by basting, cooking with, or serving a sweeter sauce. Often a brown sugar or maple glaze, or a sweet sauce is served with ham. As for the apple juice trick, while I can’t guarantee a perfect result, the sweetness of the juice once reduced (should resemble a cider syrup) should help to reduce that sometimes overpowering saltiness but the juice itself will probably have retained salt from the ham drippings - taste to be sure and do not use this juice to baste your ham. For the ultimate in control and a fun cooking experience, consider preparing a fresh ham or even smoking a fresh ham. If you need help, Chef Kevin or I have a lot of experience with these cuts. When shopping, avoid canned hams as these tend to have more sodium content and look at your labels. Also, stop by your grocer’s deli counter and taste some samples of ham. Not only will you get some inspiration for the flavors you like (for your glaze, etc.) but often their hams will be the same brand selection you’ll find for your use. ~ Chef Erika