Growing up my mom and my husband's mom both called this "tenderloin." I know it's also called "daisy ham" in some parts of the country according to Karl Ehmer's website. We bought one today, but can't for the life of us remember how our mothers (both bad cooks) cooked it. He thinks it was boiled, I thought baked, but I do seem to remember my mom maybe cooking potatoes in the same pot, much like the dreaded corned beef and cabbage.
Any suggestions for a simple preparation?