Hog Leg – Whole Roasted

I found a 22lb. hog leg on sale after Thanksgiving and decided to try to roast it.  I was feeling adventurous so I didn’t use a recipe and I really liked the result.  The meat is very lean and has a taste and texture like pork loin.  It has more flavor after it is reheated in the marinade.

Here is what I did …

This thing is huge


  • 22 pound hog leg
  • One half cup of salt
  • 1 Tbsp cloves
  • 2 tsp red pepper flakes
  • 3 T brown sugar
  • 4 cups unsweetened applesauce.


  1. Grind the cloves and red pepper flakes.
  2. Put the applesauce, sugar, salt and spices in a sauce pan.
  3. Simmer to combine
  4. Make slices through the skin about 1″ deep and about 1.5 inches apart.
  5. Pour the marinade into the slices.
  6. Bake uncovered at 450 degrees for 30 minutes to crisp the skin.
  7. Ladle the dripped sauce back over the meat.
  8. Reduce heat to 250 degrees and cook, uncovered until the meat reaches 160 degrees internal temp (about 4.5 more hours).
  9. Remove the toasted skin from the outside of the leg.
  10. Place the skin and drippings in a sauce pan and simmer for 30 minutes to make the sauce.
  11. Discard the skin and strain the mixture to remove any large chunks.
  12. Use a gravy selarator to remove the grease or put the mixture in a container in the freezer for an hour to solidify the grease so you can discard it.
  13. Slice the meat away from the bone by cutting 4 long cuts parallel to the bone.
  14. Slice the quarters into 1/4″ thick slices.
  15. Separate the meat into manageable meal portions and pour the sauce over the meat before sealing and freezing or refrigerating .

I thawed/reheated the meat in the sous vide at 160 degrees.

Skin on
Skin sliced
Marinade in slices
After initial 450 degree cook

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