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Cooking a fresh Bone-in Pork Leg??

T-Que
T-Que Posts: 44
edited November -0001 in EggHead Forum
For the folks that did answer please forgive my repost. I posted this on Saturday but had a lot of questions to exactly what cut of Fresh Bone-in Pork Leg I actually had. I reposted with pics but I think it is far enough down the list of posts that it got lost, so here is a repost...
I bought a Fresh Bone-In Pork leg. I believe it is a fresh ham. What I am looking for is how should I prepare and cook this 18+lb beast. Does it need to be brined or cured, should I go slow and low, should I cross score the fat, should I use a dry rub or baste is every so often, etc?
Here are some pics to show what the cut of meat it is.
FreshPorkButt1.jpg
FreshPorkButt3.jpg[p]Any help is appriciated here. Thanks in advance for the assistance.
T-Que
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Comments

  • Slotmercenary
    Slotmercenary Posts: 1,071
    T-Que,
    Nice lookin ham there. i do my pork with a rub of choice and i also inject mine with can of plum nectar.
    low and slow about hour and a half per pound and then some good eatin.i also use a drip pan to keep the rendered fat from overwhelming the fire. a chunk or two of your favorite smoke wood and have at it. practice makes perfect.
    Bon Apetit'
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