Never shoot the largest pigelina in the bunch! Best are the young adults, which generally look to be about two inches shorter in height.
Head shots are IMO the only way to go.
I like to slow-cook barbecue the hams. First sear, turning and basting every couple of minutes--using tongs, not a fork. No salt in the basting mix. Keep the juice in. After no more than about ten minutes, spread the coals to the equivalent of about 275-300 degrees in an oven. Turn and baste every ten to fifteen minutes. I disremember, perzackly; maybe 1.5 to two hours? Something like that.
This works great on venison hams, but takes longer.
If you use a meat thermometer, cook until 150º to 155º at the bone, no higher.
Basting mix? Whatever is the cheapest barbecue sauce in the store. I add some butter, some Lea&Perrins (Whigglewiggy
), a little water and maybe dill (piggy) or oregano (deer). Whatever; roll your own with whatever suits.
Yum.