Roast Fresh Leg Of Pork
Score rind of a 12- to 14 lb. fresh leg of pork (ham), spacing slits 1/2 inch apart, and rub with a mixture of 1 tablespoon coarse salt and 4 teaspoons ground ginger.
Put bay leaves in several of the slits.
Insert a meat thermometer so tip is slightly beyond center of thickest part of meat, being sure that tip does not rest in fat or on bone.
Place on a rack in a shallow roasting pan.
Roast, uncovered, at 325Â° to 35Â°F until internal temperature registers 170Â°F. (Allow 22 to 26 minutes per pound.)
Remove thermometer and transfer roast to carving board or heated serving platter.
For easier carving, allow roast to set 15 to 20 minutes after removing from oven.