I bought my first pig last spring. The hams arrived whole - the entire back leg, that is! I should have asked the butcher to separate the hocks and to cut the hams in half and to remove the aitch bone. As it was, I sawed the frozen lump of meat with a new Sawzall blade. Worked OK. I brined it (using pink salt) for I think 8-10 days and smoked it to 150F but it wasn't right so I pulled it apart into big chunks and resmoked those, then put the chunks on the slicer and cut them real thin. Made for fine eating! The bacon I did just like it says in "Charcuterie" and it was off the hook delicious. A quality slicer is your friend here.