Slow-Roasted Wild Boar Ham: Rub the wild boar ham with salt and pepper, and insert garlic cloves into small incisions in the meat.
Marinate in the refrigerator for 3 days. After marinating, coat the meat with mustard and let it sit for an additional two hours.
Prepare the Kamado BONO grill for indirect cooking, light the charcoal with a fire starter, place the stainless steel grates, and wait until the temperature reaches 120°C. Adjust the top and bottom air vents to maintain a consistent temperature. Place the meat on the grates and cook for 4 hours. After this time, wrap the meat in foil, add beer and butter, and increase the temperature to 140°C.
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