The texture isn't like that of ham that you buy from the store. That has been over processed, compressed, and had a lot of fillers added. This style has a fuller, cleaner flavor that actually tastes like real food as opposed to food-product. Most ham is to this as Cheese Whiz is to Camembert.
Cooking this style of ham is as varied as any recipe, but my preferred method is to confit it. Basically, cook it in the oven covered in fat for eight to twelve hours. It is similar to carnitas in concept, and leaves you with--believe it or not--a fairly lean tasting, mouth watering, and fall-apart-on-fork ham. If people are interested I can post more specifics.
The parsnips and taters tasted amazing. Making this style of roast veg is quite easy.
- Quarter the vegetables
- Boil them until the taters edges start to look just a tad ragged
- Drain, toss with oil, salt, and herbs (thyme, oregano, and rosemary)
- Put on a cookie sheet or roasting pan and broil until golden brown
With that being said, don't do taters just by themselves. Adding parsnips or other root vegetables is a huge plus taste wise. The parsnips almost tasted cinnamony, and really complemented the whole meal.