Roast Hog Leg

1 - scored fresh hog leg - you can let it dry or age slightly in the refrigerator a couple of weeks, but once you commit, you commit. 

1 - personal rub - for this, cumin, rough sea salt, pepper, cayenne, thyme, chopped dried chiles & peppers, peppercorns, parsley flakes, orange zest. I started with a 1/4 cup of sea salt and went from there in proportion, with the mortar and pestle.

1 - head of garlic, peeled, cloved, big chop to stuff into the scoring.

1 - half cup olive oil

Wash, dry, score, oil, push chopped cloves into scoring, and heavily season the leg with your rub. Set it in a large roaster to air dry and then put into the refrigerator for 24 hrs at least, well-seasoned. (Alternatively, you could brine for 24 hrs.)

Let the leg stand for 30m to an hour before cooking.

Roast quickly on high heat for 30m, about 425 degrees. Once outside is roasted/seared, reduce heat to 225 for 6-10 hours, depending on weight, or until pork reaches internal temperature of 160 degrees.

Baste if desired with the drippings during the cooktime, ensuring oil and seasoning return to the meat.

In the last few minutes, you can toss cold droplets on the fat side of the leg, which should cause the skin to puff and crackle. 

Let rest for 15m before serving.