3 hours, 40 minutes, plus 10 hours chilling
12 to 14
About 10-12 cloves garlic
2 tablespoons chopped rosemary
1 cup white wine
2 tablespoons salt
1 (8-pound) leg of pork
1. Combine the garlic, rosemary, wine and salt in a food processor and puree to form a thin paste.
2. Pat the roast dry with a paper towel and carefully score the skin into diamond shapes. This is most easily done with a small sharp knife. Place the roast in a 2-gallon resealable plastic bag along with the garlic-rosemary paste. Press out all of the air and seal tightly. Massage the leg, spreading the paste over the entire surface. Refrigerate overnight, turning the leg and rubbing it occasionally to spread the paste as thoroughly as possible.
3. The next day, remove the leg from the bag and place it upright on plate, with the shank pointing straight up. Refrigerate, uncovered, for at least 2 hours.
4. Cook according to the master recipe.