I would like to solicit opinions on something. My wife has a cousin that over the last couple of years started raising grass-fed beef and, more recently, grass and acorn fed pigs. We bought 1/2 of a pig and picked up the meat yesterday. The pigs came in larger then they originally planned for, and our 1/2 pig resulted in 110 lb of chops, ribs, belly, sausage, tenderloin, etc. One cut I'm not sure what I'm going to do with is a 26 lb ham - as in back leg, not cured. So, what would you do? Cure it (that's a pretty large piece of meat to cure), bone it out into smaller cuts for smoking/roasting, smoke it whole, etc., etc.?