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Boneless, Herb-Crusted Leg of Pork

 
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Times:

10 minutes prep, 90 minutes cook
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Ingredients:

3 1/2 to 4 pound boneless leg of pork, (fresh ham)
1 tablespoon olive oil, OR vegetable oil
1 tablespoon paprika
1 tablespoon dried sage, crushed
2 teaspoons dried rosemary, crushed
2 teaspoons garlic, minced
1 teaspoon pepper, cracked
1/2 teaspoon kosher salt, OR 1/4 teaspoon table salt
Cooking Directions Icon

Cooking Directions:

Heat oven to 350 degrees F. Brush surface of pork with oil. In a small bowl, combine paprika, sage, rosemary, garlic, pepper and salt. Rub herb mixture over surface of pork. Place on rack in a shallow roasting pan. Roast for 1 hour to 1 1/2 hours or until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven; let rest until temperature reaches 160 degrees F, about 10 minutes. 

Serves 8-10, with leftovers.

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Serving Suggestions:

A boneless fresh leg of pork is a welcome break from usual holiday fare. A simple rub of dried rosemary, sage and other herbs lends flavor and a touch of elegance to this easy roast. Serve with Corn Bread, Sausage and Apple Stuffing, Kale with Garlic and Bacon, and a flourless chocolate cake for dessert.

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Nutrition:

Calories: 230 calories
Protein: 31 grams
Fat: 11 grams
Sodium: 120 milligrams
Cholesterol: 100 milligrams
Saturated Fat: 4 grams
Carbohydrates: 1 grams
Fiber: 0 grams
Random Safety Tip:
Cover a plate with plastic wrap to carry pork to the grill. Throw away. Use the clean plate carry food back in!

 
 
 
 
 
Recipe Detail

Ratings

 
  See Reviews By 1 Users
 

Fresh Leg
by CJ 01/15/2010
I like this basic way to prepare fresh leg. It is actually my favorite pork roast since it has some marbling. But it is sometimes hard to find in the store.
Buying/Handling/Storing Tip:

Like cured ham, fresh leg of pork/fresh ham is available either bone-in or boneless and may be purchased whole or halved. Fresh ham also may be cut into rump (from near the sirloin), shank (lower leg portion) or center portions.


Other Pork Buying/Handling/Storing Tips
Ask Your Butcher

The whole bone-in leg weighs between 15 and 25 pounds and includes the shank and leg bones. Boneless pork leg is often rolled and tied with twine by the butcher. If you don’t see it at the supermarket, the butcher, with about a week’s notice, can order a fresh leg of pork.


More Butcher Tips
About the Cut

Fresh pork leg, also known as fresh ham, is the uncured hind leg of the hog.


Learn About the Pork Cuts
Cooking Method: Roasting
COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.
More about this cooking method
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