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Active Fire Time: 6 hours     Total Time: 7 hours

 

This one might spark up a new tradition for your next family gathering. This whole pork leg is enough to feed a large crowd, your whole family and some friends. It's a fantastic and simple recipe, you just need vegetables to join the party, and a big appetite. The result is a crackling bronzed crust and a juicy, moist interior. 

This recipe is simply unbeatable. I do it from time to time, I love invite a lot of my people and give the best backyard feasts at home in Chile. A special addition will be the Pebre, a typical Chilean sauce, and any sourdough bread, makes one of the best sandwiches you've ever tried.

 

Ingredients

1 whole leg of pork
6 onions
7 carrots
1 celery
2 lemons
1 tomato
1 green chili pepper
1 garlic
A string of parsley
4 bay leaves
2 tbsp cumin
2 tbsp oregano
4 tbsp paprika
1 cup of olive oil
½ a cup red wine vinegar
1 bottle of white wine
1 cup fresh orange juice
3 tbsp coriander
Salt
Pepper

 

Serves 6+

SUPPLIES:

2-3lb Natural Briquettes or Lump Charcoal
1 Wood Chunk. Apple or Cherry.
Roasting Pan
High Heat Gloves 

 

PREPARATION:

Step 1

Classic Mode (320°F - 390°F). Lighten up on the Keveri H1 in Classic Mode at 320°F following the manual or masterclass instructions.

In a roasting pan, add quartered chopped onions, garlic, whole carrots, whole celery, parsley, bay leaves, salt, pepper, and olive oil to taste. 

The idea is to create a vegetable base to rest the ham.

Step 2

In a small container, add salt, pepper, cumin, dried oregano, paprika, red wine vinegar, and olive oil. Mix well.

Step 3

Using a sharp knife, score the skin making diamond-shaped cuts on both sides.

Put the ham on top of the vegetables and pour the seasoning all over the leg.

In the roasting pan, under the pork, you’ll also add the seasoning, white wine, and orange juice.

Carefully cover the ham with aluminum foil and cook for 4 hours.

Step 4

In a bowl, add finely diced onion, tomato, cilantro, and manzano chilli (or any fresh chili pepper). Add olive oil, red wine vinegar, and lemon in the same amount, mix well and add salt and black pepper to taste. 

Step 5

After 4 hours discard the aluminum foil cover, it's time so develop the most amazing char. Start basting every 30 minutes, this will help to create an even layer of delicious skin crust.

Cook it for an additional 2 hours.

Once it's ready, use your H1 to toast the bread and enjoy the most spectacular Fire-Roasted Ham with Chilean Pebre you will have in your life.

 

Chef's Notes

During the last 2 hours of cooking, you could add a piece of wood to your Fire Box to enhance the flavor.

 

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To Watch the Full Recipe CLICK HERE

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How to Light Up your Keveri H1 for Classic Mode

Classic Mode Ignition