Smoked ham roast: what do I do with it? My girlfriend's parents recently gave us a bunch of pork from my girlfriend's grandpa's farm. The bacon and sausage we know what to do with but there's also a hunk of meat labeled "smoked ham roast" that we're not quite sure about.

We've made a beef roast before so we were thinking maybe we could just throw the smoked ham roast in the crock pot with some carrots, potatoes and onions, but for some reason I'm not terribly enthusiastic about that idea.

Any suggestions?
If it's been fully cured (smoked, then hung for a few months), it likely just needs to be warmed through for serving (or even just sliced).

If it's soft, you might need to cook it, and then you could roast it in the oven ... a crock pot might be okay; it's hard to say without having seen it.

But if it's quite firm, I'd likely just slice pieces off like you might other dry cured hams like Prosciutto, speck, jamón or country ham.

If it's heavily salted, I'd be more likely to use it as a flavoring than a meat -- cut off bits, and add to vegetable dishes when cooking.  It goes great with dark greens or in bean dishes.  (I just had an excellent bean &amp; ham soup last night at a meeting that a few of us treat as a pot-luck)