1 10 pound fresh ham leg, skin on and bone in.

1 cup of apple cider vinegar

1 tablespoon Worcestershire sauce

6 tablespoons salt divided

1 tabelspoon of sugar

a few dashes of hot sauce

2 tablespoons of BBQ spice rub (your favorite)


To a jar, with a cover, add the vinegar, Worcestershire sauce, 3 tablespoons of salt, sugar and hot sauce. Cover the jar and shake really well.

Using a sharp knife score the skin of the pork. Do not cut into the meat.

Using paper towels, dry the entire leg really well.

Using an injector, inject the marinade into the meat of the pork all over.

To the meat side of the pork, rub the BBQ spice rub.

Use the remaining 3 tablespoons of salt to rub liberally over the skin. This helps to crisp up the skin.

Heat your charcoal grill to be between 400 and 500 degrees F.

Pile all of the coals to one side of the grill. Set the pork on a wire rack into a tin tray and place it on the opposite side of the coals.

Cover the grill with the vents directly over the pork. This creates a sort of oven, where the heat comes up and over the pork through the vent.

After 1 hour you can check on the leg, if you need more coals add it. You need to keep the temp between 400 and 500 through the whole cooking process.

When I added my second set of coals, I covered my roast so that my skin did not burn from the heat. once my fire got back to between 400 and 500 and removed the tin foil.

You can scrape off the salt as soon as your skin gets crispy.

The internal temp of the pork closest to the bone should be 155 degrees F.

Remove it from the heat and cover with tin foil and let it sit for 15 minutes before slicing.

One of the best Pork Roasts I have ever tasted.

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