Buy the best quality fresh (unsalted) ham you can afford;
substitute any seasoning you like for the seasoned pepper.
fresh pork ham, whole or shoulder or butt half (NOT SMOKED OR CURED)
Trim all skin and brine from ham, leaving a small amount of fat for flavor
during cooking. Rub the ham with a liberal amount of vinegar. Cover completely
with seasoned pepper, pressing the pepper into the sides so most of it adheres.
Wrap the ham tightly in heavy-duty foil. Place in a roasting pan and bake at
200° F (two hundred degrees) overnight or at least 10 hours.
When unwrapped, the pork should fall apart or shred when pulled with a fork.
Serve the whole ham, unsliced, on a large platter so guests can "pick" at it at
their leisure. Serve with your favorite barbecue sauce. Set out hamburger buns
for those who wish to make sandwiches.
"Seasons in the Sun" cookbook