My friend asked if I'd smoker her hams today for their thanksgiving dinner. I told her I would, they just dropped them off and come to find out, they are hind legs off a wild boar. Fresh too, not cured. Now what the heck do I do? Cook them like a pork butt, not gonna be a ham like they expect. As for temp, 160?
Edited by delarosa74868 - 11/13/11 at 1:18pm