Thread: Wild pork, any good for ham?

I have done hundreds, I used to exchange them as currency. Smaller pigs are better all around but medium boars can be hammed to kill the boar taint.
I always skin pigs - leg cuts, up the brisket and in front of ears on the ground then hang by the snout, then split the skin right down the backbone. Grip an ear and pull the skin off in two halves. Skinning this way leaves the fat with an attractive 'gooseflesh' finish.

Take the hams to a good butcher who has a proper smoke house. Get them back raw uncooked from the butcher then you can freeze them. When you want one, defrost and bake in the oven in an oven bag at low heat until juice runs clear