Shoot it, skin it, hang it, and gut it. If you’re going to store it to use later, roll to coat thoroughly with coarse salt and hang in a cool, dry place. When you are ready to cook it, soak it in water for 48 hours, changing the water every 6-8 hours. Remove the skin and fat, and place in a baking bag (yes, the ones they make for turkeys) with four cups of fresh water. Bake at 325 degrees for 4 hours. Especially nice sliced thin and served on biscuits.
disclaimer: No groundhogs were harmed during the writing of this blog post. That’s a picture of my first-ever country ham. If you’re cooking country ham instead of groundhog skip straight to the “soak in water” step.