Virginia and its famous dry-cured and lightly smoked Smithfield Country Ham provided the inspiration for this dinner, but you can prepare this recipe with any whole fully cooked ham, cured or smoked. In Canada, smoked ham is generally more available, and it's convenient because you buy it fully cooked. Cured ham, which is available at many ethnic butchers, requires one to two days desalting by soaking in changes of cold water, then three to four hours of simmering in a large pot until tender. You can, of course, use half of a bone-in ham; halve the ingredients and roast in a small roasting pan.