So pork was on special the other day, so dad bought a 8.5kg leg and informed my sister (who is cooking this year) that it's not a normal little 3-4kg jobbie, but 8.5kf of phwarness.

Mum reckons it will cook in about 3-4 hours.

I reckon she's nuts, and that (at least according to Curtis Stone and Google) we'll be lucky to get it done in 8 hours, what with everything else that's going to be in the oven ...

I also think the crackle is going to be mushy and gross.

Thoughts?

Ideas?

Any big pork pros out there?