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Slow cooking and great crackling do not go hand in hand. Your best bet will be to remove the skin, score and salt it well, and grill/broil it separately. For the leg itself, low and slow is the way to go. How long depends on how long you've got, but 5 or 6 hours in a low oven will do the trick. Start off with the oven on as high as it will go, throw some ...


Wrap it in foil, loosely, and roast in your oven at 250°F (121°C) until an internal temperature of 185°F (85°C), this should be about 1 1/2 hours per pound (but CHECK the internal temp with an instant read thermometer). Note: an internal temp of 160°F (71°C) is "done" but for a tender slow cook brisket you want to let it go to 185°F (85°C)

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