Party Pork Leg Roast With Herbs And Relishes Recipe
Personally, I think that this Party Pork Leg Roast With Herbs And Relishes recipe is the best in the world. Am I not excited about sharing this with you? It is served as a delicious Main Dish. If you have plenty of Pork on hand then Party Pork Leg Roast With Herbs And Relishes is the thing to make. A family favorite that is feasted upon every weekend, this Party Pork Leg Roast With Herbs And Relishes recipe should not be missed!
Ingredients
1 14-pound whole pork leg (fresh ham)
2 teaspoons salt
1 1/2 teaspoons rubbed sage
1 1/2 teaspoons thyme leaves
1/2 teaspoon pepper
Spiced Peach-and-Cranberry Relish
Onion-Pimento Relish
Directions
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.
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.
