I just took delivery of a half of a 100% berkshire hog and had the ham parted out into a few ~3 to 4lb roasts. Any recommendations on how to cook these? I'd like to try other things besides curing because I cured the last ham and it came out great but I'd just like some more variety. The shoulder roast will be turned into pulled pork so I also don't want to make pulled pork with them.
Can I roast like a loin roast or will it be too tough?
Edited by barnaclebob - 6/20/16 at 10:57am