I used the same general barbecuing method on piggylina as on Bambi; it just takes less time because of the much smaller size of the hams.
I started with a very hot bed of coals. I'd turn and baste every couple of minutes until I got a crust started. I'd then spread the coals to the equivalent of about a 300-degree oven; maybe even a bit less, and close the cooker. Turn, baste and open a beer every fifteen minutes until ham and cook are done.
Use tongs, not a fork. Don't use any salt. This, along with the crust, keeps the meat from drying out.
I disremember how long. Hour? Hour and a half? Something like that. You wind up with a pretty-much well-done ham, but it's moist inside. If you use a meat thermometer, I guess around 155 at the bone is good enough. 160 or above, it's gonna be too well-done.
The problem with any game meat is that it's dryer than beef or regular-hog pork. True for wild turkey as well as Bambi. I guess the reason for all this soak-in-wine sort of deal is more to make the meat moist than to deal with "gaminess". If you field-dress a critter righteously, you don't need outside flavoring...
One thing with javelina: There are those scent glands in the skin of the back. Cut those out first, and make sure you then clean your knife blade. After that, you can (assuming a head shot) field dress the little critter and hardly get any blood on your hands.
I'm more careful in shooting Piggy than Bambi. Piggy doesn't really have a neck, and there's not a lot of meat. So, the eye is the best target.
, Art
