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How to Cook a Roast Leg of Pork

Updated July 20, 2017

Cooking a leg of pork, also known as fresh ham, is a tasty meal for your family or guests. By roasting the pork, you will be cooking a meat that is tender, juicy, and full of flavour. The secret is a spice rub for the surface of your leg of pork. The rub brings out the flavour of the meat, and will make your guests hungry for more.

Chop the cloves of garlic with a sharp knife and place them into the small bowl. Place the dried sage, dried rosemary, salt, and ground pepper into the bowl and mix it together.

Rub the spice mixture all over the leg of pork. Pierce the tip of your knife through the pork of leg, making sure you pierce all over the leg. Once you have pierced the pork of leg, create a few gashes in a criss-cross manner through the skin with your knife. Finally, rub the mixture all over the pierces and gashes, but avoid placing the rub on any skin.

Place your pork of leg into a roasting pan and insert it into your oven. Preheat your oven to 232 degrees C and leave the pork of leg in the oven, allowing it to slowly bake. Once preheated, lower the heat to 163 degrees C and leave the pork of leg in the oven. Cook for approximately three hours.

Insert the thermometer into the thickest park of the pork of leg after three hours. Once the thickest part of the leg reads 62.8 degrees C, remove it from the oven. Cover the pork of leg with tin foil and allow it to sit for an hour and a half. Once it has sat for the allotted time, it will be ready to serve to your guests.

Things You'll Need

  • 10 cloves of garlic
  • 4 tbsp of dried sage
  • 3 tbsp of salt
  • 2 tbsp of ground pepper
  • 2 tbsp of dried rosemary
  • 15 to 20lb. whole leg of pork
  • Small bowl
  • Knife
  • Roasting pan
  • Instant-read cooking thermometer
  • Roll of tin foil
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About the Author

David Paige became serious about writing in 2005 when he started writing for his high-school yearbook. As the years progressed, he began writing for his local newspaper as well as his college newspaper. He is knowledgeable in classic literature, classic art and music. He has a Bachelor of Art in journalism and is a 2010 graduate of University of Arkansas, Little Rock.