Roast Leg of Pork
For the Rub:
10-15 cloves garlic, finely chopped
4 Tbs. dried sage
2 Tbs. dried rosemary
3 Tbs. salt
2 Tbs. freshly ground pepper
A 15-20 lb. whole leg of pork, with or without the bone, with or without the skin.
Combine all the ingredients for the rub in a small bowl.
If you remove the skin, trim away the excess fat. If you leave the skin on, puncture it all over - literally hundreds of times - with the tip of a knife or skewer and then make gashes through the skin in a criss-cross manner iwth a sharp knife.
Rub the spice mixture over that exposed meat, including in the gashes, but not on the skin. If you had the bone removed, rub the mixture over the meat on the inside.
Place the roast skin side (or fat side) up in a roasting pan and
bake at 450 for 20 minutes. Lower the heat to 325 and cook for about 3 hours before you begin checking the temperature with an instant-read thermometer.
Do not baste the roast.
Remove the roast form the oven when the temperature in the thickest part of the leg reaches 145F - the temperature will continue to rise after you remove it.
Total cooking time will probably be about 4-1/2 hours.
Cover the roast loosely with foil and let rest for at least 45
minutes, or up to 1-1/2 hours.
To serve, remove the skin if you cooked it and cut into small pieces. Carve the roast into thick slices and serve with a pan gravy if desired.
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