Hog anatomy and cooking question

Foghorn

A colleague brought me some meat from a 110 pound hog from a recent hunt.  I got a tenderloin (about a pound or so), a loin (I'm guessing 2.5 - 3 pounds), ribs, and a bone-in "ham".  He described the ham as really being the butt - or gluteal muscles .

So this gave rise to several questions in my mind:

How should I cook this "ham"?  It is not cured so it is not a ham in the usual sense of the word so can I just cook it like I usually cook a "butt" - to 200 or so until it can be pulled? 

Some (here and elsewhere) have said to cook cuts like this to 180. Is that the temp where wild hog gets like "buttah" - is it different from farm pigs?

Unless someone gives me a better idea, I'm planning on cooking the ribs, tenderloin, and loin just like I would the storebought versions of the same cuts.

Griffin

If it was me, I'd debone it and break it down into roasts and steaks/chops like the rear quarter of a deer. Easier said than done if you've never seen it done or tried it. Then, depending on the hog and where it came from/what its diet was like, cook it medium rare to medium. I wouldn't treat it like a but or cook it like one. There's a bunch of cuts there that just don't benefit from a low and slow especially if you break it down right. I'm sure there are videos on youtube on how to do it.

SGH

Sir I will offer what advice that I can. Let me first say all the wild hogs I have cooked have either been the whole hog or halved. I have never parted them out. Also I have never cooked them on the big green egg so you may want to seek advice from others. The final product will depend on many factors. Also the finish temp will depend on many factors as well. Age, sex, size and breed will all determine how well the finished product will be. In general a boar will have a stronger taste than a sow. A Russian will have a milder taste than a mutt. A smaller animal will have a milder taste than a larger. Most mutt boars over 125 pounds will produce a smell similar to urine when cooked. One way to combat this is to soak the meat in ice water for a few days followed by a marinade. Most Russians over 175 pounds will produce this smell also. As to cooking I always cook the whole hog at 225 degrees over a water pan with pecan and oak. As to internal temps depending on the size, sex and breed I start checking for doneness at 150 by sampling the meet. I have seen them done as low as 150 and as high as 190 just depends on how (lean) the meat is. I determine pull temp by taste and texture that I like. Just a note I wrap at 140 with a liquid. This also helps tame the taste and preserve moisture. One word of warning the ham is not going to taste like ham that you are use to. Dont worry you will like it its just different. Again start checking  it at 150 and see if it is to your liking. If I knew the size sex and breed of your animal I could be a little more specific in my directions. Since I dont I gave you a general guide line as best I could. Hope this helps my friend.

SGH

Sir I forgot to say the advice above is for cooking the ham. As to the loin I would probably just do a reverse sear. Again depending on the animal and the factors used in above post the loin should be done to your liking in the 135-145 temp range. Just check and see and stop when you like. Good luck my friend. Hope this helps.