Place all brine ingredients into a large pot. Stir to mix and bring to a boil over high heat. Remove from heat and allow to cool completely in the fridge.
Place the leg in a pot or container large enough to fit easily. Pour the cold brine over until completely submerged. Cover and place in a cool area for 6 hours.
Remove the leg from the brine and place it on a drying rack in the fridge overnight. This allows the leg to air-dry and form a sticky surface (pellicle), essential for smoking.
Place the air-dried leg skin side up on a Weber braai grill. Light a small number of coals in a separate metal container. Once the coals are completely lit, add 4 medium-sized logs of wood (blue gum, black wattle, or applewood are recommended). When the wood has burned to coals, transfer a small amount to the base of the Weber. Add a handful of smoking chips over the coals and place the pork leg above.
Cover with the braai lid and smoke for 2 hours, maintaining temperature below 50°C. Top up coals and smoking chips every 30 minutes.
Remove once the leg is golden in colour and allow to rest and cool.
Score the cooled leg’s skin diagonally in two directions to create diamond shapes. Preheat the oven to 220°C. Place the leg skin-side up on an oven rack with a tray underneath to catch the drippings. Sprinkle with quality flaked salt. After 20 minutes, remove the leg and lower the oven temperature to 160°C. Brush the skin generously with room-temperature glaze and return it to the oven for 10 minutes. Repeat the glazing process at least 3 times until the internal temperature reaches 70°C.
Rest for 20 minutes on a rack, basting one final time before serving.
Reduce bone broth by three-quarters over medium heat. Add honey and cook until the mixture thickens enough to coat the back of a spoon.
Stir in mustard and cook 5 minutes more, stirring constantly. Remove from heat and season with truffle oil and salt to taste.
