Rosemary Stuffed Leg of Pork
Prep Time: 3 Hours
Yields: 6-8 Servings


The fresh pork ham has been a tradition on the New Year's Day table for generations in Louisiana. Normally, the ham is stuffed with fresh seasonings and spices prior to roasting. Various fruits and glazes may be added during baking to enhance this delicious holiday centerpiece.

1 (5-7 pound) fresh pork ham
1/2 cup chopped rosemary
1/4 cup chopped thyme
1/4 cup chopped basil
1/4 cup chopped sage
1/2 cup chopped green onions
1/2 cup chopped parsley
1/2 cup minced garlic
1/2 cup melted butter
3 apples, quartered
1 large onion, quartered
10 garlic cloves
salt and cracked black pepper to taste
Louisiana hot sauce to taste

Preheat oven to 375ºF. Have your butcher remove the heavy skin covering the outer portion of the leg. You may wish to remove the lower portion of the shank to ensure that the roast will fit in a home-style oven. Using a sharp paring knife, cut approximately 15-20 (1-inch) slits throughout the roast. In a small mixing bowl, combine rosemary, thyme, basil, sage, green onions, parsley and garlic. Season the mixture generously with salt and pepper. Blend all ingredients well and stuff a generous portion of the seasoning mixture into each slit. Place the roast in a large baking pan and drizzle with melted butter. Coat the roast with remaining seasoning mixture. Surround with apples, onions and garlic. Sprinkle the entire roast with additional salt, pepper and hot sauce. Cover with foil and bake approximately 2½ hours, until internal temperature reaches 145ºF. Remove cover and allow roast to brown until internal temperature reaches 165-170ºF. Allow to sit 30 minutes prior to slicing.

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