Herbed Pork Roast
|Fresh ham/Pork leg||7 Pound (1 In Number)|
|Water||2 Cup (32 tbs)|
|Thyme||1 Teaspoon, crumbled|
|Ground sage||1 Teaspoon|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||1 Tablespoon|
|Garlic||1 Clove (5 gm)|
Remove skin and excess fat from pork.
Place in large bowl.
Pour water over; add remaining ingredients.
Cover and refrigerate several hours or overnight.
Turn meat two or three times if possible.
Transfer meat and marinade to slow-cooking pot.
Cover and cook on low for 10 to 12 hours or until meat is done.
If possible, turn meat in pot once during cooking.
Drain and slice.
Makes 8 servings.