Can excess salt in a cured gammon joint be removed after it has been roasted? It's my first time of cooking cured gammon joint and I wasn't aware of how salty it is until after roasting it in the oven.
I need to know if the excess salt can be still be removed even after it has been roasted in the oven.

If it can, what is the best way to remove it?
Will it still be ok to eat after excess salt being removed after it has been roasted?
The best way to remove salt is by soaking it in non-salted water for several hours before cooking it. Theoretically, you could do the same thing after cooking but I would advise against it. Soaking cooked meat in water will likely result in an unpleasant waterlogged texture. I would instead suggest serving it with sides and sauces that are deliberately undersalted (or even cooked completely without salt). That way, the meal as a whole will even out and not be too salty.