Bob, great answer. I didn't know about the ginger ale trick. What property does the ginger have, I wonder, that another sweetened, carbonated beverage wouldn't?
Alan--there's your answer. You probably know that the de-salting stage presumes that the ham is essentially a fresh (raw) salted ham, or what they call 'country ham' in the Southern U.S. If you're using an already cooked 'city ham', there's no need to de-salt, just go straight to the wine/boullion cooking stage.
Do you have a full recipe you're comfortable with (Larousse can be vague)? I've used Julia Child's recipe in the past with much success, and would be happy to post that for you.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov