I could have bagged it, that was not an issue. I have 15 inch bags.
It is supposed to be in the water. I have no real concerns other then the particles screwing up the device. Nice thing is, not worried about it being tender, that actually would be a bad thing as one of the things I like about Country Ham is that hard, course texture, just want it cooked so I can slice some off and have with eggs and potato's, or on a biscuit. So I am hoping it might hit 163° before I go to bed tonight. It was 93° after 2 hours in the bath. Normally I would only soak it and scrub, don't want to take that salty goodness away. But I cut two pieces off the night I bought it and it was to much even for me...that will give you an idea of how salty!
But I do appreciate the input!