Make some Salo! :D
Len Poli has what looks to be a fairly decent recipe for American style 'Proscuitto' for the picnics, which I personally haven't done but his technique is sound on pretty much everything I have read from his site, especially the dry cured section. He's also got the rundown on the true ham curing somewhere on his site...at least what you need to know to experiment. Since it's yours and it's so fresh, how about some Mett?
Bratwurst come to mind as well. Another thing I like to do is the feet with some other parts that I have cured and cooked. Cook the feet in acidulated water with some spices until the collagen melts, remove cool, reserving strained liquid. Debone and chop the meat and skins, add some cured cooked other, maybe some small dice pickle, cooked carrot, etc. Reduce the liquid until it leaves a thick coat on the spoon that congeals and then season the liquid to taste. Pour the liquid over the meats/etc you have placed in a greased mold. Chill until set. Serve slices with fresh Tarragon and Caper Mayonnaise and something like a baguette.