LEG OF PORK
This tasty cut is what constitutes ham – the boiled, smoked, dried kind that often ends up on a slice of bread.
Keep in mind
The leg of pork becomes much tastier if it is prepared with the rind remaining.
You won'ät regret spending a bit more on good raw material from a good butcher.
How to cook leg of pork
Cook it in one delicious piece in the oven. Use a thermometer. The lean meat quickly dries out if it is allowed to reach temperatures over 67°C.
A skilled butcher can divide the ham into smaller pieces: Roast beef, loin and "schnitzel piece" (inner thigh and outer thigh). Beaten and flattened out, the meat is perfect for schnitzels.
Baked whole in the oven and glazed.