Boneless, Herb-Crusted Leg of Pork
A boneless fresh leg of pork is a welcome break from usual holiday fare. A simple rub of dried rosemary, sage and other herbs lends flavor and a touch of elegance to this easy roast.
- 4-pound boneless leg of pork, (fresh ham)
- 1 tablespoon olive oil, or vegetable oil
- 1 tablespoon paprika
- 1 tablespoon dried sage, crushed
- 2 teaspoons dried rosemary, crusted
- 2 teaspoons garlic, minced
- 1 teaspoon pepper, cracked
- ½ teaspoon kosher salt, or ¼ teaspoon table salt
- Heat oven to 350°F.
- Brush surface of pork with oil.
- In a small bowl, combine paprika, sage, rosemary, garlic, pepper and salt. Rub herb mixture over surface of pork.
- Place on rack in a shallow roasting pan. Roast for 1 hour (about 15 minutes per pound) or until internal temperature on a thermometer reads 145°F.
- Remove roast from oven; let rest about 10 minutes.