1. With knife, remove skin and excess fat from pork leg, leaving only a thin fat covering. Place pork, fat side up, on rack in open roasting pan.
2. In cup, combine salt, sage, thyme, and pepper; rub pork with herb mixture. Insert meat thermometer into center of thickest part of pork, being careful that pointed end of thermometer does not touch bone. Roast pork in 325°F. oven about 5 1/2 hours or until meat thermometer reaches 170°F. (22 to 26 minutes per pound). Pork near bone will be slightly pink. If you prefer that no pink shows, roast until meat thermometer reaches 185°F.
3. Meanwhile, prepare Spiced Peach-and-Cranberry Relish and Onion-Pimento Relish. Cover relishes and refrigerate at least 1 1/2 hours.
4. Remove pork from oven. To serve warm, let stand 30 minutes for easier carving. Or, wrap pork and refrigerate to serve chilled later.