Lacón roast with crispy sage

Ingredients:
Lacón O Rualdi
Laurel
Salvia
Perexil
Allo
Olive oil

Recommended filling: onions, cenoria and patacas.

Cooking time: two and a half hours.

Elaboration:
The lacon must be desalinated a day and a half before in cold water, changing the water about four or five times.
Put the lacon in a pot, add a bunch of bay leaves and fill it with water, until it is ready to cook. Once the water boils, let the lacon cook for 10 minutes.
We take out the lacon and dry it. Brush it with a little olive oil and season it with garlic, parsley and sage, reserving some sage leaves for the end. Put it in the oven, which will be preheated to a temperature of 210 °C. And it is advisable to use a tray with a grill at the bottom to get the leather of the lacon to be perfect.
If you notice that it dries out, you can add half a glass of water.
When the lacon has taken an hour and a half, we will remove the marinade that is very toasted and add the garnish, which will need an hour to be ready.
With half an hour left to finish cooking, carefully place the reserved whole sage leaves soaked in olive oil in the oven.
To finish, we will carefully remove the sage leaves and slice the lacon.
Tasting option: cold lacon can also be served as a cold meat.