So I've got this enormous slab of fresh ham shank in my deep freeze. My husband brought it to me from the commissary and it's imported from Germany.
I honestly have no idea what to do with the thing. It's frozen but so far as I can tell it's got a nice fat jacket on it.
Does anyone have any recommendations on how I should approach making this? If I do make it I want to have people over for dinner because it's so huge.