To lower the sodium content when cooking ham, purchase an unprocessed ham, soak the ham before cooking, and substitute seasoning with additional salt with various herbs and spices. A fresh ham, or one frozen in its natural state, contains less sodium than a ready-made, pre-cooked cured ham.
To ensure the ham does not soak up excess salt, drain the drippings from the pan during the cooking process. Spices such as garlic, onion, pepper and dry mustard provide flavor in lieu of added salt. Herbs like basil, tarragon, thyme and rosemary enhance the taste of a low-sodium ham as well.