I'm tired of traditional smoked ham for Easter dinner and half of the group doesn't eat lamb. So I decided tha a nice roast pork would be the ticket. Am just doing a shank-end, bone in fresh ham, about 12 pounds. Most of my fresh ham recipes tend to use Fall-ish things like cider in the preparation, and I'd really like something Springish. Any thoughts? And would you consider brining a Berkshire, or do you think the fattier meat won't need it? I've had good luck brining a regular factory farmed fresh ham.
Thanks in advance! I have to sadly run off to work instead of hanging here and dream of food.