When it comes to ham, I much prefer the flavor of the ham in the shoulder, that you must cook yourself. It cooks for a long time, but the result is worth it. Remove the ham from its net and place it in a pot of cold water. Bring to a boil and simmer for 45 minutes. Remove from the heat, drain and repeat two more times to desalt the ham. Drain again, cover with cool water and gently simmer the ham, one last time, until cooked throughout, from 2 hours and 30 minutes to 3 hours, depending on its size.
