Clean the leg and score it with a sharp knife, cutting half a centimeter deep into the meat, forming diamonds across the entire surface of the fattier part.
Roast the chiles, clean them, remove the seeds, and soak them in hot water.
Wrap the garlic and onion in aluminum foil and roast them on a griddle.
Blend the chiles, garlic, onion, cloves, vinegar, honey, salt, and pepper in a blender.
Rub the leg with the marinade and bake at 325°F (160°C), calculating 1 hour per kilo, basting frequently. After the baking time, let it rest before slicing.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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