Aw shucks ( can you hear the southern twang). Seen that same ham cooked dozens of times by my mammy. In the old days they could get a drum called a lard can, bring the ham to a boil over a fire in the back yard and then bury it for a day. When they dug it up, it was tender and cooked all the way through. Can't do anything like that these days. Hard enough to even find a good quality salt cured ham.