I shot a big wild hog in April and the meat is languishing at 0 degrees due to lack of recipes.

The hog was in good condition and the meat smelled fine when quartered but I could use any tips for dealing with the bigger cuts that might come out tough if not done right.

Also, any suggestions for the ham hocks?

Ham hocks - smoked would be better but you can't smoke after freezing (smoke then freeze is ok). Simmer hocks with lentils , with chopped onion,, celery and carrots, for about 1 1/2 hours .Remove hocks and chop up meat and skin and return to pot ,simmer for another 1/2 hour. As for the rest of it you might check a piece , it might not be tough at all. If tough just stick to slow moist cooking such as brasing or stews.

Put the large cuts of meat in a slow cooker for a bount 4 to 5 hours then take them out and put them in a bakeing pan cover them in BBQ sauce then put them in the oven on low for abount 30 min. Fixed some like that last week it was good but it was not wild hog it was from the hogs i rasied last year.