10 lb Raw Ham

Ham is a lot like the Butt only it's the Butt , cook them as you would a Picnic(front of shoulder) or the Butt,the butt of the shoulder, mixed up yetLOL

Cook at a good low n' slow pace of ~225° until 180° to slice and 200° to pull. the rind is good to then Fry into Cracklins for cornbread in your CI skillet. Save the bone and season the next pot of Beans,or Soup.

There's a bit of taste difference but not enough to matter.Cheaper too...

Have fun and...

Is it a raw fresh hind leg of pork that has had no processing done to it, or is it a ham that has been cured and either not smoked at all or smoked but still raw, not brought up to at least 135°?  Then, what is it you want to end up with?  Smoked pork or smoked ham?