Country ham is definitely salty, but it’s a good salt, not unlike a salty cheese (think Feta). Use it like you’d use bacon - in small quantities. It’s great in scrambled eggs or quiches. Also good (as you mentioned) in beans and stews. You could fry some up, crumble it, and sprinkle it on top of soups like a garnish (pea soup would be really good.) Or do the same with mashed potatoes - twice baked potatoes with country ham could be stupid good. Or scalloped/gratin potatoes.
Got a crock pot? Rinse and soak a pound of dried pinto beans overnight, and let the ham soak in a sauce pot in the fridge for at least that long. Dump the ham, the water it soaked in and a can of cheap beer into the crock pot. Squeeze in just under half a cup each of ketchup and yellow mustard, a slightly smaller amount of brown sugar, a half shot of Worcestershire sauce and as much Tabasco as you find appropriate. If you have a bell pepper and an onion, chop 'em up and throw 'em in after a few hours, but don’t make a special trip or anything. Cook on low for at least a day (or for 6 hours on high, but it won’t be as good) and keep cooking until there’s no crunch left in the beans.
It should last about a week, unless you foolishly share it with someone.