OK, so it is opened, rinsed and now the skin (which is on one side only) is scored. This is a Fresh Ham or Bone In Leg of Pork, Whole. 22.71lbs! I will inject with a salt/sugar solution, maybe add a few spices to injection, and then I'll mustard and rub the outside and let stand in fridge for 24 hours. Plan is to start smoking at 250 F tomorrow evening expecting a 10-12 hour smoke, and then pull at near 190, and finish in oven on high bake or broil skin up to get my crispy skin. I'll use Hickory Wood, maybe two sets of two pieces so I get a longer smoking period (4-6 hours), then rest of time will just be getting core up to temp.