ADVICE on 10 lb frozen fresh ham

[Dr. Pepper]

Well, maybe I would consider......... It just seems that with the mass, it would be a formidable process. But, I will listen.

[STEbbq]

We never do ham so I have little to contribute, but second this question. Curing is super easy.

[DavidNorcross]

Curious why you would not want to cure?

[Dr. Pepper]

Last year I purchased ½ hog, and we have eaten most of it, including curing the pork sides. I have a frozen 10 lb fresh ham which I just put on the kitchen counter. Ideally I would smoke this for pulled pork, but I understand that there is not the same amount of fat as in a pork shoulder. So, I am looking for recommendations from the collective experts (and not so expert) at AR. What would you do with this, short of curing it (which I am not going to do.). Thanks, all.
Daniel