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Active Fire Time: 3 hours and 45 minutes             Total Time: 4 hours

This recipe is meant to impress—perfect for celebrations or special meals with family and friends. It delights the palate and the eyes and will fill your backyard with an irresistible aroma as it slowly bakes. It is an excellent choice for celebrating Christmas, Easter, or any celebration—even your birthday!

Glazed pork leg or ham is a dish that combines the juiciness and tenderness of pork with the sweetness and acidity of pineapple, achieving a perfect balance of flavors. Its caramelized glaze, with citrus and spicy notes, creates a beautiful golden crust, delivering a crispy and delicious layer in every bite.

Get ready to surprise your guests with this dish full of flavor and tradition. Let’s fire up the H1!

 

Ingredients

Serves 10+

 

Supplies:

4.4 lb hardwood lump charcoal
High-Temperature Gloves
The Smoke Controller
Blender

Preparation

Step 1:

Fire up the Keveri H1 in Classic mode at 356°F, following the instructions from the owner´s manual or the masterclass video.

Step 2: 

Take the pork leg and, using a sharp knife, remove the skin and some of the fat layer. If you prefer, you can ask your butcher to do this when purchasing the pork leg.

Once the skin has been removed, generously season the entire piece with salt. Don’t be shy with the salt — remember, it’s a large cut of meat.

Step 3: 

Place cinnamon sticks, star anise, cardamom pods, and orange slices at the bottom of the roasting pan you'll be using. Place the rack that will hold the pork leg on top of this mixture. Add water to the bottom of the pan, but make sure the water level does not reach the rack. (Keep in mind that the pork will release liquid during cooking.)

Step 4:

Place the pork leg on the rack and cover it tightly with foil. Make sure it’s well sealed to keep the steam inside. Place it in the H1 and cook for 3 hours, fully covered.

Step 5:

While the pork is cooking, start preparing the glaze. Slice 4 rounds of pineapple, each a bit more than a finger thick. Place them directly on the lower rack of the H1 until they are golden. Then flip them to caramelize both sides evenly.

Step 6:

In a pan suitable for the H1, combine honey, sugar, vinegar, grapefruit juice, ginger, and mustard. Stir until everything is well integrated. Place the pan in the H1 and let the mixture reduce for about 20 minutes, stirring occasionally.

Step 7:

Once the pineapple is caramelized and the glaze mixture has reduced in volume, remove both from the H1 and blend.

Step 8:

Remove the foil after the pork has cooked for 3 hours, and take it out of the H1. Score the surface in a crisscross pattern and insert cloves into the cuts. Once that’s done, apply some of the glaze with a brush.

Wrap the Smoke Controller in foil and place it in the bottom rack position.

Step 9:

Return the uncovered pork leg to the H1, placing it directly on the middle rack. Cook for another 45 minutes, glazing every 15 minutes.

Step 10:

After 45 minutes, the pork leg should have a beautiful golden color thanks to the glaze. Remove it from the H1 and let it rest for a few minutes before carving. Time to enjoy!

Cook's Notes:

A useful tip for this recipe: The pork leg will be quite heavy, so make sure to take it out of the fridge ahead of time and let it come to room temperature ( for about a couple of hours). This helps avoid a sudden drop in the H1’s internal temperature when the cold meat goes in.

 

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Check the full recipe video here