Yes, the Costco ham is salty. All cured ham is salty. Different processes are used for different 'cures'. (many methods) (-I appear to be invisible. I posted above how to desalt a ham.) Some are lest sensitive to the salt, some love it. The sugar coating mixes balance the salt making it appear less salty but that does not remove it, just masks it. Directions will be on your package of spiral ham. From a company in Quebec(lafleur) that has been in the ham business for over a 100yrs has this on their web page... "Before cooking Since ham is often salty, it's best to desalt it before cooking or, for cooked ham, before eating. Desalting ham In a large saucepan, cover the ham with water. Bring to a boil. Let stand for 20 minutes, then drain. If the ham is very salty, repeat the process." -another recommended method, if your ham came out to salty, especially for left-over slices for breakfast, is to put slices in a zip-lock with with some milk and soak a few hours or over-night. Milk will draw out some of the salts. (-i use that method for desalting the final rinse of salt fish.) The Cooks bone-in sounds delish and bone-in is preferred in our home. Less likely to dry out. DH loves it but tends to over-eat so we do a leg of lamb. His choice.

I remember when Nesco intro'd the convection fan 6 qt on QVC...it's been at least twenty years ago. At the time, you could retro your Nesco by buying just a Roast Air lid. Don't know how long it was around but don't think that it's an option now, for the 6 qt. I see a lot of 6 qt Nescos around at rummage sales. I own three, just picked up a barely used one for $3 for my neighbor. Have yet to see one with the convection feature at a rummage sale. Either they work great & no one wants to part with it OR there just aren't that many of them around. The lids on all of them, even the two ancient ones that I own, are 'flimsy'...but they get the job done. (interestingly, the lids on the ancient Nescos are less substantial than on the later generation models.) Mostly, I don't see the need for any type of insulated top-the top reflects most of the heat back into the cooker...however, I have, on occasion, used a thick folded terry type towel on the cover, being careful that it doesn't touch the cookwell--that part gets Hot. Usually, when I do it, it's when the ham or whatever is just a bit too large for the cooker & the lid won't fit. So I tent with foil, pop the lid on best it will sit & then add the blanket on top. Dcarch--the beauty of the Nesco, in keeping your kitchen cooler in the summer--is its portability. When I lived in OK, both Nescos, the 6 & 18 qt, got toted outdoors onto the porch in the summer. The other bonus is that they heat up quickly so you tend to have them generating heat for less time than you do with a stationary oven.

cynic, as an aside to the roaster discussion, I use a big green unbreakable Stanley Thermos. It's not pretty, but I got mine because all th farmers and construction workers I know used them. Mine will keep a pot of hot chocolate steaming hot for several hours while the kids go tobogganing, so we're talking outside in a Michigan winter and usually stuck right into the snow. I used them a lot for camping, I could make coffee at breakfast, put it into the Stanley and it would still be drinkable at supper. Oh, and I've put ice water in it or iced tea when spending a few hours out in the hay field and it keeps ice in the liquid for a couple of hours too. I can definitely recommend them, although my oldest one is over 20 years old, so I'm hoping they haven't "improved" them. Annie

Here's a tomato and ham pie that I make every 4th of July We've had it for breakfast, it also makes a nice dinner. Ham and Tomato Pie Ingredients 1 (8-oz.) package diced cooked ham 1/2 cup sliced green onions (about 4 onions) 1 (9-inch) frozen unbaked pie shell 1 tablespoon Dijon mustard 1 cup (4 oz.) shredded mozzarella cheese, divided 2 medium plum tomatoes, thinly sliced 1 large egg 1/3 cup half-and-half 1 tablespoon chopped fresh basil 1/8 teaspoon pepper Garnishes: fresh basil sprigs, tomato slices Preparation 1. Sauté ham and green onions in a large nonstick skillet over medium heat 5 minutes or until ham is brown and any liquid evaporates. 2. Brush bottom of pie shell evenly with mustard; sprinkle with 1/2 cup mozzarella cheese. Spoon ham mixture evenly over cheese, and top with single layer of sliced tomatoes. 3. Beat egg and half-and-half with a fork until blended; pour over tomatoes. Sprinkle evenly with basil, pepper, and remaining 1/2 cup cheese. 4. Bake on lowest oven rack at 425° for 20 to 23 minutes or until lightly browned and set. Cool on a wire rack 20 minutes. Cut into wedges to serve; garnish, if desired. Yield Makes 4 to 6 servings