easy Lechón
This simplified Filipino-style lechón uses fresh ham that is first slow-cooked until tender, then oven-roasted until the skin turns crispy.
Ingredients
bone-in, skin-on fresh ham (preferably the shank end)
8- to 10-pound
Instructions
1
Prepare Ham
Wash the ham thoroughly with cold water and pat dry with paper towels. With a sharp knife, make a clean cut on the underside of the ham (where it is narrowest) down the entire length parallel to the bone, penetrating until the point where the skin meets the fat. This prevents the skin from splitting while cooking.
2
Slow Cook
Place the ham, cut-skin-side down, in a large slow cooker. Cover and cook on medium until fork tender, 6 to 7 hours, or until a meat thermometer inserted in the thickest part of the meat registers 155 degrees F. (or cook, covered, in a heavy-bottomed pot or Dutch oven on the stove over low heat for the same amount of time.) The skin should be tender, which will develop into crispy cracklings in the oven.
3
Preheat Oven
Adjust your oven rack to the lowest position and preheat the oven to 400 degrees F.
4
Score and Roast
Remove the cooked ham from the slow cooker, allowing excess fat to drip off, and place in a roasting pan, cut-skin-side down. Let the ham sit for about 15 minutes to air dry. The skin should be completely dry before it goes into the oven to ensure crispy cracklings. Score the ham by carefully slicing through skin and fat to make a 1-inch diamond pattern. Be careful not to cut into the flesh itself.
