[Scorch]

The "back ends" are generally called hams, and they have shank and butt sections. Many call them pork butt, but you can call them hams if you like. "Ham" usually refers to cured ham, but is the correct term for the back legs.

Unless you cure the meat, you are generally looking at smoking, baking, grilling, barbecue, frying, or otherwise heating steaks/slices of meat, or you can have fresh sausage made up. You can bake the larger cuts, but cook it slow to develop flavor in it and ensure it is fully cooked.