Tony Grigg - South Australia
Ingredients:
- A leg of Pickled Pork
- Brown sugar
- Fine breadcrumbs
- Port
Also Required: Weber Kettle BBQ, Heat Beads® BBQ briquettes, redgum chunks
Method:
Ask your butcher to prepare a leg of pickled pork about 4 - 5 kg and let it hang in the cool room for a couple of days prior to you picking it up (this allows the pork to dry a little).
Prior to the day you wish to cook the pork - say 24 hrs ahead - soak in a bucket of water a reasonable quantity of hardwood chunks (about the size of golf balls or a little larger). I've always used redgum but Hickory or Mesquite are also available from your BBQ supplier. They are expensive and the flavour is no better than the old redgum.
On the day!
Set up your Weber, with Heat Beads® to each side, add two or three Firelighters to the top of each pile and you're ready to go - alternatively use Heat Beads® Easy-Lite, just strike a match and you're away! Light with lid off and bottom vents open.
When Heat Beads® are ready (about ¾ hour) lightly rub skin of leg with oil, cover with foil and secure with toothpicks. Prick foil all over to allow smoke to penetrate and just prior to putting it in the Weber, place a generous quantity of wet wood chunks on top of the Heat Beads®. Place a large drip tray underneath to catch juices.
Leave for about two hours. This is a great time to sample some Coopers - not much else to do at this stage. You will create a lot of smoke so if you are in a suburban area don't be surprised if you get a visit from your local Fire Brigade (Don't laugh. It has happened to me.)
After 2 hours lift the leg from the Weber. Add more Heat Beads® to each side, leaving the lid off so they ignite. Take the leg to the kitchen and with a sharp knife remove the outer skin. (Roll this in Glad Wrap and freeze - I will give you a use for it later.)
Make up a glaze of brown sugar, fine breadcrumbs, marmalade jam and port. Score the fat in a diamond pattern and dot with cloves. Liberally smear the leg with the glaze, return to the Weber and cook for a further 90 minutes. Now keep your hands off the ham until Xmas Day!