Well, a friend's brother-in-law raised three pigs this years, and just had them slaughtered last week. We were given an opportunity, so I purchased half a pig. Today I picked it up.
Head and organs were already spoken for: I just got meat. It came out to 83 pounds and some change. So today I brought home three coolers full of pork. They're in my freezer now. The freezer I just bought, specifically because I knew I had a half a pig coming, needing somewhere to stay until I need some of him.
There are ten pounds pf bacon still outstanding: the brother-in-law is smoking that, it should be here next week.
In the meantime, I have chops, ribs (not much ribs: there's only so many ribs on half a pig), hams, shoulder, sausage, ground pork, and butts. This could be a very interesting time in our life as far as food is concerned.
Of course the ham is not cured: it's just raw meat. I suppose I could cure it, but I've never cured or smoked ham before, and I don't have the facilities (i.e. a real smoke house).
So I'm thinking the hams, shoulders, and butts will all be barbecued: 18 hours or so at 200F in woodsmoke could make those really special.