Awesome meat !!! I let the meat sit in a cooler with ice for about 1 and half weeks to let it bleed out.....then I cut a roast from the ham, marinated it for 6 hours with basic ingredients ( garlic, black pepper, RED WINE Vinegar ,salt, peppers) I then seared the meat on the BBQ pit.....after that I wrapped it with onions, chilis, bacon, added some water so it wouldnt dry out...cooked low ans slow for 4 hours..mmmmmmm.....tasted and had the same texture as BEEF BRISKET...so once I tryed it I took the rest to my butcher and had it made into hambuger (80/20 pork), Cant wait to get it back !!!