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Boneless Leg of Pork

Chris Hennes

By Chris Hennes
in Cooking

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Chris Hennes

Chris Hennes

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In today's CIA ProChef SmartBrief they've got a link to an article in The Oregonian about boneless leg of pork, which got me thinking about the fact that I've currently got a bone-in leg that could be deboned. They suggest various roast recipes: Roast Leg of Pork With Cumin and Fresh Herb Crust, Fresh Pork Leg Roast With Herb Gravy, and Cider-Brined Pork Leg With Brandy and Brown Sugar Glaze,

Anyone have any go-to recipes for this cut? Most so-called "fresh ham" recipes are for the bone-in ham: do you treat this one differently? Anything unusual that can be done with it, besides just roasting?

Chris Hennes
Director of Operations
chennes@egullet.org

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