Thanks, everyone! The order is confirmed, but I don't think that it has shipped yet. I'm really excited about this one. Country Ham is one of my favorites, and I've been wanting to smoke one forever. If you've never had one before then I have to strongly recommend that you try it. It is very much like Prosciutto because it is cured, smoked, and dry-aged pretty much the same way. Just remember to give it a good soak to remove some of the salt out before you cook it. Traditionally, they are boiled, and a 24-hour soak is sufficient. I'll be smoking mine, however, so I'll let it soak for 3 days.
I'll start up a new thread whenever I get this ball rolling. I've already added my favorite recipes for blackeye peas and cornbread to the WIKI in anticipation of this event. Some standard mashed potatoes will be the other side, but everyone knows how to make those so I haven't added a recipe. Maybe I will, though, just to be complete.