Does anyone have any idea how to cook an uncured ham?  I have heard they must be brined for 2-3 days, but need to keep the sodium low.  I know salt helps break down the muscle in the meat and helps tenderize the meat.  If I brine with herbs and no salt will that help make the meat tender?  Any suggestions will be greatly appreciated. I understand that an uncured ham will taste more like a pork roast than a ham.  How can I get that ham taste without the sodium?  Thanks everyone!

I wanted to thank everyone for their input on how to cook an uncured ham.  A friend of mine ended up seeing a show on the Food Network and I was able to watch the highlights and get a recipe on how to brine.  It was a three day process …. but well worth it.  It turned out tasting like a pork roast but was delicious!  Very tender.  But, I had to cook it to an internal temp of 170 and then let it rest 30 minutes.  I tried 155, then 160 but it definately was not done.  I was so afriad it was going to be dry because I had taken it in and out of the oven, let it rest, then tasted it, then put back in the oven twice.  But, it was moist after all and tender and we loved it. We may never be able to have a cured ham again because of the salt content, but we are loving the uncured ham!