I originally stopped at Paul Anthony’s for a few packs of Nueske’s bacon and two Boston Butts, but I left with another piece of porcine goodness.
Of course, there’s just one problem with buying a green ham; I had no idea what to do with it. I immediately thought of looking on the egg head forums, a place for Big Green Egg fanatics, but I didn’t feel like brining and smoking this ham. Eventually with a lot of advice from Pisceschef and a little bit of searching, I decided to make lechón asado.
Usually lechón involves roasting a whole pig, thankfully there are recipes that have been scaled down for one ham. Instead of starting with a brine, the lechón asado starts with a marinade.
Moving to the ham, I first made sure to wash it off
I left the ham on the counter to come to room temperature while I got my egg ready for cooking.
From there it was just waiting for the internal temperature to reach 155.
After 5 or 6 hours, I pulled the ham off the egg and tented it with foil. An hour or so later, I pulled the foil off to reveal my work.
It looks like a significant portion of the fat had melted, but when I went to cut it…
With a few pieces sliced, I decided to go for a taste.
This is not a taste I was used to. I had to take a step back and think about my conception of ham. Nearly everyone has an idea of ham being salty and sweet, but those are cured hams. This was a green ham turned into lechón asado and it was delicious. The marinade was subtle, but those flavors were in every piece of the ham.
It took some work, but I eventually had the whole ham carved up.
Of course, I couldn’t keep this all to myself. Soon, after I delivered samples to the usual suspects, the rave reviews began to pour in. This was another successful endeavor, thanks to Paul Koury and his butcher shop and Pisceschef for some sterling advice.