Bones_ Recipes, History, and Lore - Jennifer McLagan [35]
½ leg of pork, 8 to io pounds (3.6 to 4.5 kg) (see headnote)
Fine sea salt and freshly ground black pepper
Olive oil
2 Golden Delicious apples, peeled, cored, and thinly sliced
1 tablespoon brandy or Calvados
2 cups (500 ml) apple cider
1 cup (250 ml) Pork Stock (page 58)
1 tablespoon cornstarch
1. One hour before cooking, remove the pork from the refrigerator.
2. Preheat the oven to 450°F (220°C).
3. Season the meat side of the pork with sea salt and pepper. Dry the skin with a paper towel, then rub it with the oil and sprinkle generously with sea salt. Place the pork on a rack in a roasting pan. Add enough water to the pan to come almost to the bottom of the pork. Roast for 45 minutes.
4. Reduce the oven temperature to 325°F (160°C) and continue to roast for 3½ to 4 hours, or until the internal temperature reaches 155°F (68°C) on an instant-read thermometer. As the water in the pan evaporates, replace it with hot water, making sure that there is always enough to cover the bottom of the pan.
5. Meanwhile, place the apple slices and brandy in a small saucepan, add 2 tablespoons water, cover, and cook over low heat, stirring from time to time, until the apples are very soft. Remove from the heat and season with salt and pepper. Transfer to a serving dish, cover, and set aside. (This can be done up to a day ahead.)
6. Remove the roast from the oven and transfer it to a large warmed platter. Remove the cracking from the roast and set aside. Cover the roast loosely within aluminum foil and allow it to rest for 15 minutes; during this time, the internal temperature will rise to 160°F (71°C). Pour the pan juices into a glass measuring cup or small bowl and allow to settle, then skim off the fat (set the pan aside).
7. Sometimes the crackling is just not crispy enough. If that is the case, don’t worry: Turn up the oven to 450°F (220°C) and cut the skin into 2 to 3 pieces. Place the pieces on a baking sheet and put them in the oven to crisp up while you make the sauce and carve the roast. You can also place them under the broiler to crisp. With this method, the skin puffs and curls, but you must watch carefully so it doesn’t burn.
8. Return the roasting pan to the heat, add the cider, and bring to a boil, deglazing the pan by scraping up the browned bits from the bottom. Boil until the cider is reduced by half, then pour in the skimmed pan juices and the stock. Mix the cornstarch with 1 tablespoon cold water and whisk into the sauce. Return to a boil and boil, stirring, until the sauce thickens slightly. Remove from the heat.
9. Carve the leg, cut up the crackling, and serve with the apple puree. Pass the gravy separately.
TIPS You can also use this method to roast a bone-in pork loin with skin. It will cook faster and you’ll need less of a crowd.
If you want to eat the crackling cold and crunchy, do not cover it as it cools.
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Carving a Leg of Pork or a Whole Ham
To carve a cooked ham or pork leg: First remove the skin if necessary. Cut off several slices from the less meaty underside of the ham to provide a flat base. Set the ham on this base, with the bone facing away from you. Make a vertical cut at the shank end straight to the bone. Then make a second cut behind this one on an angle and remove the wedge of meat.
Now cut thm slices, on the angle, away from the shank, down through to the bone.
Run the knife along the bone to free the slices. If you have half a leg the carving depends on which half it is. For the shank end: Remove the meatier side whole by cutting parallel to the bone. Place it skin or fat side up and cut into slices. Remove the bone