James Shugg wrote:
>
> I have been given a large leg of pork on the bone. It weights 7.1kg
> (nearly 16 pounds). I have successfully roasted much smaller pieces of
> pork for 35 mins to the pound at 190 dec C after initially searing the
> meat for a few minutes on each side.
>
> Would that cooking time formula work for the larger leg? 9.5 hours
> sounds like a very long time in the oven. I want it cooked through but
> not overdone.
>
> Any advice/suggestions?
>
> Many thanx
>
> James

I have cooked fresh hams even larger than that in the past. I cook them with a
thermometer and at lower temperatures than the 375 degrees F (178 degrees C)
you are using. More like 325 to 350. I would guess it should take around 7.5
hours at 350 (178 C). It varies with how lean it is. The leaner the faster.

I am cooking two shoulders, one is 8.5 pounds the other is 9.8 pounds for
tomorrow's Christmas Eve dinner and will start at around 12 M or 1 PM for
dinner at around 7 PM. I prefer to serve pork after about an hour after it has
gotten to 175 F. 2/3 of the fun in eating roast pork in the informal setting
of a Christmas Eve is picking off pieces as they are carved and sharing the
crackling.

How are you seasoning it? The traditional roast pork where I come from is
marinated in a mix of sour orange (or lime) juice, oregano, cumin, lots of
garlic, salt and pepper. Recipe on request and is good for lots of things
although the original recipe is for pork. I have used it on turkey and
chicken. It is specially good on turkey.

Felices Pascuas, everyone!

Bert