Here it is! The famous giant pork leg. 18 pounds and change!
I went back and forth on how to prepare this for Pork Party 2011 and decided to adapt a recipe for “Company Stuffed Fresh Ham” from “Pig: King of the Southern Table”, a gift from Mandy for Christmas. Delicious! Meat was moist, cracklings were crisp and the stuffing meant lots of flavor and aromatics.
Pictured here with cracklings (fat layer, crisped) already removed.
1 pork leg or fresh ham, skin left on
2 green peppers, chopped
1 onion, chopped
3 garlic cloves, minced
1 tsp dry mustard (I used hot)
salt and pepper
2 cups water
Preheat oven to 425.
In a bowl, make a stuffing with onion, pepper, garlic, mustard, salt and pepper and a bit of cayenne. Stir together.
Make deep slits all over ham several inches apart (I scored where I didn’t slit as well). Rub peanut oil all over ham – season with salt. Fill slits with stuffing.
Place ham in large pan, fat side up. Put water in pan.
Brown ham about 45 minutes. Add water if pan is getting dry.
Reduce heat to 325. Cover with foil. Cook until desired internal temperature is reached (for me 150). This took at least three hours, likely more.
Let ham rest. If crackling doesn’t look so crisp, remove and let fat render a bit more. Remove crackling and cut into pieces. Slice ham and scatter cracklings on top.