Most seeds have better chance of "surviving" long periods when stored under dry/cool conditions.

brookw - Yes - I found dropping the really big Hubbards on the cement, to be just about the ONLY way to break them open. Some of them can get to be huge. Fortunately, the most recent ones were only about the size of a person's head - just right for best handling. I try to find a can or smooth rock to set ripening pumpkins/squash to set on also, something that keeps moisture or soil from coming in contact with the flesh, to prevent rotting. Glad I happened to tune in, cuz I need to rescue this year's harvest soon by cooking them. Wouldn't want them to wind up in the worm bin after all this trouble. I like to toast the seeds from my Hubbards, then grind them to add to breads - makes a nice flavor and crunch. Bejay

Try it. I've never roasted them then froze, but I don't see why not. Make a batch, pop some of it in the freezer for a few days (eat the rest while waiting....smile). Maybe thaw in the oven to re-crisp??

Fresh? You mean un smoked? Like a pork roast? I have never seen a fresh boned ham that weighs that much...bone in, yes, but never bonde that big. I would say allow 3 hours at 350...if it's done sooner, you can let it sit for ab hour and a half easily. Happy Easter! Linda C