ryguy
Newbie
- Oct 19, 2011
- 13
- 10
I am smoking a ham leg on Christmas but I've never done this cut of meat. The skin is still on, any suggestions on how to prep and smoke this? I'm thinking over Cherry , finishing with a blackberry/pear glaze.
I don't think you could go wrong with this one from Pops:
http://www.smokingmeatforums.com/t/89979/from-hog-leg-to-easter-ham
Good luck and good smoking.