The Mrs. is allergic to nitrates, so we typically don't eat much ham at the Raging Casa. Unless we make it ourself, which is a rather time consuming process. But we figured what the hell, let's do this. So we got a pork shoulder, rubbed it down with salt and spices, then set it in the fridge and just drained the liquid off every now and then. Today it's going on the smoker for twelve hours or so. Once that's been accomplished, we're going to cure it in wine for two weeks. It's a cross between an old Italian method and a standard American method.
Bake it on Easter, and yum yum yum!