SC - Two Questions and Advice

[Seton1355 at aol.com]

I assumed that one would soak the ham to get rid of excess salt.
Why wouldn't they do this in the twentieth Century?
Phillipa Seton 
(well,  I;m Jewish... I *had* to ask!)
<< 
 Prepare your ham by soaking it over night in water. Parboil your ham before 
 roasting it. Cooking it without soaking or parboiling is a modern innovation 
 dating from the mid-20th century.
 
 Ras >>