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I had a 4 lb ham from a 70lb pig I shot back in the spring.

I followed the directions from amazingribs.com to create a picnic ham. It soaked for 9 days in a brine solution and then 6 hours on the smoker finished with a home made mustard BBQ sauce.

It fed 6 and there wasn't a scrap left.

On taking care of the meat;

Removing as much of the fat and connective tissue as possible will help a lot with the gamey taste. Not nicking the bladder or intestines also helps quite a bit.

I have eaten both boars and sows up to 175# and had no issues.