RE: Little pork on the ground.
Bob
I almost always smoke the hams. Ill cure them first in a honey cure for about 5 to 7 days, then throw them on the smoker. They come out great. Much leaner than a domestic hog. The meat has more of a beef consistency. I really like them. Ill take a hog out to campouts with buddies and will have nothing left by the end of the weekend.