I am cooking a pork leg (with skin) for brunch tomorrow and need to know a ballpark for how early I should be getting up to put that sucker in the oven. We're aiming to eat at 11. The important details are:
It's stuffed with sausage
It weighs about 12 lbs.
I will, of course, be using a thermometer but I don't want it to be either done hours before they get here or hours after. How do I calculate given the variables above?