Fresh Picnic Hams, Suggestions Please!

My local market has picnics much more often than whole butts. So that's what I most often use for PP. You can do them with skin on, scored or off. I've done them each way. What I prefer is cutting off as little of the skin as possible, leaving most of the fat. (Even with a sharp knife, a good bit of work) That makes a good bark. I coat the large areas of open meat at both ends with oil. Then rub the whole thing with Dizzy Dust coarse. Cook till 195 internal, which often happen quite quickly compared to butts, about 1 hour per pound. Your time may vary.