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Fresh Ham Half With Parsley Crumb Crust

Western.Chefs's picture
  Butt/Shank half pork leg 7 Pound (1 Whole)
  Salt To Taste
  Prepared mustard 2 Tablespoon
  Worcestershire 1⁄2 Teaspoon
  Ground ginger 1⁄8 Teaspoon
  Butter/Margarine 3 Tablespoon
  White bread slices 2
  Chopped parsley 2 Tablespoon
  Water 1 Cup (16 tbs) (Adjust Quantity As Needed)
  All purpose flour 3 Tablespoon
  Milk 1⁄2 Cup (8 tbs)

1. With knife, remove skin and excess fat from pork leg, leaving only a thin fat covering. Place pork leg, fat side up, on rack in open roasting pan. Rub pork with 1 teaspoon salt. Insert meat thermometer into center of thickest part of pork, being careful that pointed end of thermometer does not touch bone. Roast in 325°F. oven about 4 hours or until meat thermometer reaches 170°F. (35 to 40 minutes per pound). Pork near bone will be slightly pink. If you prefer that no pink shows, roast until meat thermometer reaches 185°F. Remove pork leg from oven.
2. In small bowl, mix mustard, Worcestershire, and ginger. In 1-quart saucepan over medium heat, melt butter or margarine; remove saucepan from heat. Into saucepan, tear bread into small pieces. Add chopped parsley; mix well.
3. Skim 1 tablespoon fat from drippings in roasting pan; add to mustard mixture. With pastry brush, brush mustard mixture onto pork leg. With hands, carefully pat bread-crumb mixture onto pork. Return pork to oven; bake 15 minutes longer or until bread is browned. Place pork on large platter or cutting board. Let stand 15 minutes for easier carving.
4. Meanwhile, prepare gravy: Remove rack from roasting pan; pour drippings into 2-cup measure or medium-sized bowl (set pan aside); let stand a few seconds until fat separates from meat juices. Skim 3 tablespoons fat from drippings; pour into 2-quart saucepan; skim off and discard any remaining fat. Add 1/4 cup water to roasting pan; stir until brown bits are loosened; add to meat juice in cup with enough additional water to make 1 1/2 cups.
5. Into fat in saucepan over medium heat, stir flour and 1/4 teaspoon salt; gradually stir in meat-juice mixture and milk; cook, stirring, until gravy thickens slightly and boils. Pour gravy into gravy boat.

Recipe Summary

Difficulty Level: 
Main Dish

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Average: 4.3 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 6061 Calories from Fat 3553

% Daily Value*

Total Fat 395 g608%

Saturated Fat 149.6 g748.2%

Trans Fat 3.3 g

Cholesterol 2076.9 mg692.3%

Sodium 5962.6 mg248.4%

Total Carbohydrates 71 g23.7%

Dietary Fiber 4.2 g16.6%

Sugars 6.9 g

Protein 559 g1118.6%

Vitamin A 75.8% Vitamin C 67.9%

Calcium 68.4% Iron 196.9%

*Based on a 2000 Calorie diet


Fresh Ham Half With Parsley Crumb Crust Recipe