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Bryan, If you have not already done this, I'd snag it at that price. I paid 2$/lb, but I am not complaining. Patrick

Kevin, Thanks for the tips on cooking my ham. Your brine sounds great, and I hope to try more hams in the future. I used pickling spice and brown sugar, and the brine smells absolutely wonderful - I cant wait for Christmas! Happy Holidays Patrick

Well, Porky is a 22# fresh ham, walking the morning I picked him up. I am lucky to have a family owned pork farm that sells fresh pork 6 months out of the year. The ham was injected and is now sitting wet curing for 7 days using a brine receipt I found on the dizzy pig. This wet cured ham...