Unwrap ham and scrub off any surface mold (if you were hanging in a sack for 6 months, you'd have mold too). Carefully remove the hock with a hand saw. If this idea makes you eye your first-aid kit, ask your butcher to do it, but make sure you keep the hock — it's the best friend collard greens ever had.
Place the ham in clean cooler and cover with water. (As long as it's not too dirty, you can use what southerners call the "hose pipe"). Stash the cooler in a cool, dry place. If it's summer, throw in some ice. If it's freezing out, keep the cooler inside. Change the water twice a day for two days turning the ham each time.
Heat oven to 400ºF.
Place ham in a large, disposable turkey-roasting pan and add enough Dr. Pepper to come about halfway up the side of the ham. Add pickle juice if you've got it, and tent completely with heavy-duty foil. Cook for 30 minutes, then reduce heat to 325ºF and cook another 1 1/2 hours.
Turn the ham over, insert an oven-safe thermometer (probe-style is best), and cook until the deepest part of the ham hits 140ºF, another 1 1/2 hours. Your total cooking time should equal approximately 15 to 20 minutes per pound.
Let the ham rest 30 minutes, then slice paper-thin. Serve with biscuits or soft yeast rolls.
Cooks note: Even after soaking, country ham is quite salty, so thin slicing is mandatory. If you're a bacon fan, however, cut a thicker (1/4-inch) slice and fry it up for breakfast.