Ingredients Jump to Instructions ↓

  1. 1 whole(s) (15-pound)

  2. pork leg , (fresh ham)

  3. 2 teaspoon(s) salt

  4. 2 teaspoon(s) dried thyme leaves

  5. 2 teaspoon(s) ground cinnamon

  6. 1 teaspoon(s) coarsely ground black pepper

  7. 1/2 teaspoon(s) ground nutmeg

  8. 1/2 teaspoon(s) ground cloves

  9. 1 jar(s)

  10. (10 ounces)

  11. apple jelly

  12. 1/4 cup(s) balsamic vinegar

  13. Fresh thyme for garnish

  14. Assorted mustards, relishes, and chutneys

  15. Rye and pumpernickel breads

Instructions Jump to Ingredients ↑

  1. Remove skin and trim excess fat from pork leg, leaving only a thin fat covering. Place pork, fat side up, on rack in large roasting pan.

  2. Preheat oven to 350 degrees F. In small bowl, combine salt and next 5 ingredients. With hands, rub spice mixture over pork. Insert meat thermometer into center of thickest part of pork, being careful that pointed end of thermometer does not touch bone. Roast pork 3 hours. Cover pork loosely with a tent of foil. Continue roasting about 1 hour longer or until meat thermometer reaches 150 degrees F.

  3. Meanwhile, in 1-quart saucepan, heat apple jelly and balsamic vinegar over high heat to boiling; boil 2 minutes. Remove saucepan from heat; set glaze aside.

  4. When pork has reached 150 degrees F, remove foil and brush with some glaze. Continue roasting pork, brushing occasionally with remaining glaze until meat thermometer reaches 160 degrees to 170 degrees F, a total of about 5 hours. (Pork near bone may still be slightly pink.)

  5. When pork is done, place on large platter; let stand 20 minutes for easier slicing. Garnish with fresh thyme. Serve with assorted mustards, relishes, and chutneys, and rye and pumpernickel breads.


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