I usually buy non-sliced shank portions, but this was too good a deal to pass up; I got a 10-pounder. Should have waited a week, but I didn't know if the sale might have ended today (it's good until the 25th) plus they could run out. Now I have to figure out how to cook it
(it's fully cooked already, but they are so much better with some color and some of the moisture cooked out.
I really like Alton Brown's "City Ham" recipe, with mustard, brown sugar, and gingersnap crumbs. I think that still ought to work.