Pork Leg Advice


 
Wayne_R

Wayne_R

TVWBB All-Star
Went to Costco today to look for some butt and were all out
icon_frown.gif
In ignorance, I saw this

porkleg2.jpg


and at $.99 lb, thought I would give it a go.

Alas after looking around here when I got back, I have a uncooked ham with the bone in. Any advice on how to cook/smoke. Really want to smoke and shred like pp, but don't know how it would turn out. Or am I relegated to brining and making a ham.

Thanks all
 
YOu definately don't have to cure it. You can cook it as you would a shoulder and slice it or you can take it all the way up like you would pulled pork and pull it, it will be drier than a shoulder though. I personally would take it to fairly tender and then slice it up and serve.

Clark
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Clark Deutscher:
I personally would take it to fairly tender and then slice it up and serve.

Clark </div></BLOCKQUOTE>

Any ideas as to meat temp and how long a cook at 225-250?
 
This might be a "fresh ham." You might try this SEARCH to check it out.

I haven't noticed this one at our Costcos, but wish I had.

Rita
 
Thanks all for the advice. Gonna be winging it on this one, so let you know what happs??

Any other advice would be appreciated...
 
Wayne.
Do you have a copy of " Joy Of Cooking " ?
There are two in there that I like to do on the WSM or OTG that have always been a family favorite.
Latin Roasted Pork Shoulder.
Roasted Leg Of Pork Or Fresh Ham.

Tim
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by timothy:
Wayne.
Do you have a copy of " Joy Of Cooking " ?


Tim </div></BLOCKQUOTE>

No I don't unfortunately...
 
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