Pork Leg Roast Bone-In

[radshop]

I have a Sonrise Ranch monthly membership, so I get a box of pork and beef every month. It's pretty cool. This month I have a Pork Leg Roast Bone-In - it's not a whole leg, but a 2 pound slice of leg. I'm thinking since it's kinda like a slice of a ham, I can honey glaze and and smoke it low and slow. But I'm not sure. Any expertise from those who know or ideas from those who think they know are welcome.

[EdF]

They tend not to have a lot of fat inside. I love roasting fresh ham, though. I'd take the same kind of approach you'd use for roast beef or prime rib roast. Do it low for a few hours to 145 internal temp, then blast it for 20 minutes or so to finish the outside.

[radshop]

Roger that - thanks.

[EdF]

Let us know how it turns out!

[CaptainMike]

How about using Meathead's recipe for curing your own ham? Done it a couple of times now and it a fun process that gives great results.

[radshop]

I didn't think of that, but next time they send me one of these cuts I definitely will look into that. The one I have is already on the PK Grill.

[radshop]

Okay, here's my report.
I dry brined for about 5 hours, then did a simple wet rub of honey, Dijon mustard, garlic powder, and a Trader Joe's BBQ seasoning mix.

Then I cooked just as EdF recommended. I used the PK Grill in 2-zone mode with Kingsford briquettes and some wood from one of the fruit trees in my back yard - either guava or peach (some of it got mixed up, so I'm not always sure).

Result: excellent flavor. The thinner parts and fatty portions were tender and juicy, and that was plenty for dinner-for-2. The thick, lean muscle turned out pretty dry. THAT'S OK...

I left the dry part on the bone and put it in the fridge overnight with as much of the juices as I retained. Then today I used a sharp knife to slice it thin on the bias, and it's excellent, smoky cold cuts.

Thanks Ed and Mike! Love this community.

[EdF]

Like I said, those fresh hams can be really good! A favorite for me.

[Spinaker]

Great looking cook! Who doesn't love a great chunk-o-ham? Am I right? LOL. I wanted to provide you with a link to curing your own ham! You will love it.

Additionally, I know you also like glazes so here are some amazing glazes that will go great on any hams you cook in the future, as well as pork chops and wings too!

Chris Lilly's Apricot Glaze

Jazzy Hog Barbecue Glaze

Danny Gauldens BBQ Glaze



Enjoy! And Welcome, again, to The Pit!

[DWCowles]

Beautiful!