[Sca-cooks] Pork leg shank?

[Terri Morgan]

I just learned that the HUGE pork leg shank (I think that's what it is -
it's not labelled) that was donated for our upcoming event is probably not
cured. I've never cooked an uncured pork shank, especially not one bigger
than a 25lb turkey. Does anyone have any pointers or suggestions? I know it
should probably be roasted and reach 170 degrees but beyond that (and I
don't actually have an idea of roasting temp. 325?) I'm at a loss. I'm
tempted to let it thaw and then hack it into smaller and more manageable
pieces.


Hrothny the Perplexed
That is one BIG leg o'pig!