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What is a good way to cook a 8.38Lbs "pork shoulder arm picnic" for Turkey day?

I cook this ham, but my Better Homes and Garden Cookbook is pretty lame on how to cook (the book only has a recipe for it). I am a beginner cooking classes (have had in Jr Sr and high schools, but I'm very rusty), so my cooking skills are weak. What could I do to improve the taste of this ham? Sauces? Spices? Accompaniments? Thank you!

Mary P have exactly right – low and slow. If you bake too high, it will be as tough as an old shoe. I use this massage http://www.johnnyroadtrip.com/tailgating/recipes/pulledpork.htm site and cook all day. ps this recipe makes about 2 cups of rubbing, you can cut in half.

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