It'll be the infamous Pauline's Ham - oops, that should be Pauline's infamous ham!
I'll cook it by my normal steam method and then give it a quick oven blast with some form of glaze - probably something simple and not too sweet; maybe mustard and dark sugar. Done this way there's less chance of the muscles 'separating', so it's easier to carve and present.
I think that a few people are watching the blog; don't forget though, it's not often that you strike gold first time.
Phil