pork leg

[Theresa L]

Hi all:

I was thinking of doing a fresh ham (pork leg) for Christmas. I've done a boned one on a Weber grill before but not a bone in whole fresh ham before on the wsm. Bruce Aidell's "Complete Meat Cookbook" is what planted this idea in my mind. Any suggestions from people that have done one before? What temp should I cook it to? How many hours/pound should I be counting on? Should I inject it with some marinade? I envision putting a superspicy chile rub on it and then serving it sliced with a fruity chile vinegary kinda sauce on the side.

Thanks! Theresa

 

[Jim Minion]

Cook to 135? internal, I did a 22 pounder that took 8 hours at 275? pit temp. Injecting and glazing works well.
Jim