• 2 sprigs rosemary leaves, roughly chopped
• 2 sprigs sage, roughly chopped
• 2 cloves garlic, smashed
• Pinch crushed red pepper
• Salt
• Extra-virgin olive oil
• 1 Pork Fresh Ham
• 2 large onions, sliced
• 1 bundle thyme, tied with string
• 3 bay leaves
• 2 quarts apple cider
Directions
• Preheat the oven to 425 degrees F.
• In a food processor, combine the chopped herbs with the garlic, crushed red pepper, a generous pinch of salt and enough olive oil to make a paste. Brush the paste on the outside of the pork roast.
• Toss the onions with olive oil, and salt, and place in the bottom of a roasting pan. Add the thyme, bay leaves and 2/3 of the cider. Place the pork on top of the onions and place in the preheated oven. Roast the pork at 425 degrees F for 20 to 25 minutes or until the pork has developed a lovely brown crust. Check the pork, stir the onions and cider if they are starting to burn. Add more cider when the level starts to go down.
• Lower the oven to 375 degrees F and roast 1-2 hours or until an instant-read thermometer reads 150 degrees F. If the crust on the pork starts to get too dark, cover it with foil.
• Let the pork rest for at least 15 minutes before carving. When ready to carve remove the pork from the bone and cut the leg into thin slices. Serve with the onions braised in cider.
Reader Submitted Recipe
Marina Backes
Circle B Ranch
