I scored a big ol' "half shank" ham (12lbs) fer $1 lb. Sure, it's an
"already cooked" and "water added" slug, but the price wuz right. I
jes wanna use it fer ham n' beans, sides, stir-fry, etc. I'm parting
the sucker up into 3rds and will probably freeze two sections and
roast the bone section, then freeze roasted meat for later. Or should
I roast all three sections, now, then freeze? I wuz gonna pressue
cook the other two sections, but my roasting pan is big enough for
all.

First thing I did was cut off was about 2lbs of fat. Can I render
this down for lard? What? Jes put in big pot and let sizzle till I
get cracklin's and lard?

Never dealt with such a big lump o' ham. All suggestions
welcome.

nb