Preparation:
marinate for 1-4 days, in marinade of choice insert a remote meat thermometer into thickest part of ham, without touching bone wrap in banana leaves, foil, and moistened burlap dig a pit, 6-inches larger than split pig start fire 2-4 hours before placing pig in pit add enough wood for an 8 hour fire place 12-24 rocks around fire (not river rocks, they explode) 1/2 hour before putting pig in remove rocks to the outside of pit remove 4 shovelfuls of coals to the outside of pit arrange remaining coals into and even layer place soaked chips (if used) on top of coals arrange half of rocks on top of coals place wrapped pig on top of rocks place removed coals on top of pig top with remaining rocks backfill to top of sides cover with banana leaves and wet burlap backfill pit cook to an internal temperature of 170 degrees cooking time will be 6-7 hours for a 100 pound pig and 7-9 hours for a 200 pound pig gently dig out when done carve and remove to serving platters serve hot or warm |
