Food Thread: City vs Country Hams

[BristolCavendish]

I don't eat that much ham anymore as it has gradually become a bit too salty for my tastes. On the other hand, a well-prepared ham is often hard to beat when you're feeding a bunch of people. Turkey falls into this category as well.

So the question is (and it may turn out to be a regional as well as prep-time preference/response). Do you prefer a wet-cured/pre-cooked 'city ham' or the dry-cured/smoked 'country ham' that requires a pre-soaking and has a far more intense flavor?

Canned ham and boneless pre-packaged 'ham-loaf' buyers need not reply.