On Mon, 27 Oct 2014 16:14:26 -0700 (PDT), "
> wrote:

>So I bought a fresh ham today. Not cured, just plain old pork that I want to roast. I'm thinking low-and-slow in the oven. I could smoke it, but I've been smoking a lot of stuff lately and kind of want to do something different.
>
>What would folks here recommend for seasoning, temperature and time, etc? It's got plenty of fat so I don't see any need to brine, maybe a quick marinade?
>
>Just looking for some ideas.
>
>Bill Ranck
>Blacksburg, VA
What did you get? A ham or a pork butt? Ham is from the back end,
pork butt is from the front end? They take different approaches.
Janet US