We ordered a pig this year. I popped one of those babies in the oven, mouth watering in anticipation of a slow roasted, fall apart, melt in your mouth, ham. And was sorely disappointed. The flavor and texture are not anything close to my store bought bone-in ham. I added some water to the bottom of my broiler pan, added the rack, placed ham on rack, covered tightly in foil and slow cooked for about 3 hours. (Same way I always prepare ham). I have five more of these in the freezer. Please tell me how you prepare them to be palatable?