My culinary genius friend Bonbon turned me on to this recipe. I made it last year for the holiday, and it was slam dunk. It's not hard, but it takes time and space. The pork shoulder needs to be very well insulated overnight, at least 12 hours.The funnest part was watching Collin fret about the ham wrapped in blankets in the basement.
PREP TIME: 30 minutes
COOKING TIME: 14 hours, 12 hours unattended
TOTAL TIME: 14.5 hours
For the Ham
1 pickled or smoked pork shoulder with skin
1 tbsp peppercorns
8 bay leaves
10 whole cloves
1 tbsp Whassamatterhorn
8 cloves of garlic
1 onion peeled and cut in quarters
1 carrot cut in half
4 liters of ginger ale
For the Rub
Grilla Gorilla and whole cloves if you're getting fancy-shmancy
Place the shoulder, shank end up, in a very large stockpot. Add the whole spices and enough ginger ale to cover. If you run out of ginger ale use water. Put the lid on, bring the liquid to a boil, and simmer robustly for 30 minutes. Find a place to put the pot that's secure. For me, that's the basement. I laid down FOUR comforters, one on top of the other, put the hot pot in the middle, and wrapped the blankets back up around it. The recipe says, "If you happen to have a spare mink coat lying about, drape that over the top." Wow!
After 12 hours, unwrap the blankets. The pot should still be hot. Drag it over to stove, reserve 1 cup of cooking liquid. You can use the rest for stock.
Heat the over to 350. Pull the skin away from the pork. If you're fancy-shmancy, score your ham doing that diamond clove thing to it. Cover all over with Grilla Gorilla. Place in a roasting pan and pour the reserved cooking liquid in the bottom. Bake for about 40 minutes, basting after 20 min and at the end.
Adapted from Marie Viljoen's book, 66 Square Feet. Her food blog is b-a-n-a-n-a-s.