Also known as fresh ham, pork leg is the hind leg of a pig. The front leg is known as pork shoulder. Pork leg is available boneless or bone-in, and is usually cut into the rump, shank and center portions as the entire leg weighs from 15 to 25 lbs. An entire boneless pork leg serves 10 or more people, so it is a good idea for a family gathering. You may have to ask your butcher to order a whole boneless pork leg for you, or cook a smaller portion for a smaller group.
Preheat your oven to 350 degrees Fahrenheit.
Put the pork roast in a roasting pan. Remove the skin, if it has been left on. Score the fat with a knife. Tie the roast tightly with butcher's twine.
Combine the minced herbs, garlic and olive oil in a small mixing bowl. Stir to combine the ingredients. Rub the oil mixture all over the pork roast. Sprinkle the roast generously with salt.
Roast for four to five hours, until the roast is well-browned and the internal temperature is 160 degrees Fahrenheit, measured with an instant-read thermometer inserted into the thickest part of the roast.
Remove the roast from the oven, cover it with foil and allow it to rest for 20 minutes before slicing it.
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- Cook a smaller boneless pork leg, about 2 or 3 lbs., for one to one hour, 30 minutes until the internal temperature is 160 degrees.
- Make gravy with the pan juices.
- Marinate with an orange juice and olive oil vinaigrette for at least four hours, or up to 12 hours, before roasting the pork leg.
- Don't rely on appearance or cooking time to judge doneness. Always use an instant-read thermometer to be sure meat has cooked thoroughly.
Ramona French owned a massage school and taught massage for 28 years. In that time she wrote textbooks on Swedish, acupressure, deep tissue and lymph drainage massage. She is the author of "Introduction to Lymph Drainage Massage" and "Milady's Guide to Lymph Drainage Massage." Her book, "The Complete Guide to Lymph Drainage Massage," published by Milady, was released in October 2011.