- Official Post
This is my standard Xmas lunch special and it's a lot easier than curing my own ham and far better than buying one. It was cooked today and will be served for lunch tomorrow.
My butcher pumped and pickled a boned leg for me which was about 4KG. It went in to the kamado at noon and the pit was 150c the whole time.
After 90 minutes, I took off the net and peeled back the outer skin, leaving a layer of fat underneath. The skin won't crackle anyway, since it's been in the brine so it just goes in the bin.
Then, score the fat layer in a diamond pattern and brush in some marinade. I like marmalade or as, we used this year, a mix of orange marmalade and smokey BBQ marinade.
Then it's back in to the kamado until the internal temp gets to target, which for me is 145-150F for pork. Total cook time was 4 hours.
You all know how hard it is not to pig out (pun intended) on this while carving....lucky I had plenty.
Reheating tomorrow enhances the flavour and makes it an easy Xmas day. It tastes like ham but has the texture of roast pork.