LOUISIANNA RECIPES

Rosemary Stuffed Leg of Pork
Preparation Time: 3 Hours Serves: 6-8
The fresh pork ham has been a tradition on the New Year's Day table for generations here in Louisiana. Normally, it is stuffed with fresh seasonings and spices prior to roasting. Various fruits and glazes should also be considered when baking this centerpiece.

1 10-12 pound fresh pork ham
2 tablespoons chopped thyme
2 tablespoons chopped basil
2 tablespoons chopped sage
1/2 cup chopped green onions
1/2 cup chopped parsley
1/2 cup minced garlic
6 apples, quartered
2 large onions, quartered
10 garlic cloves
salt and cracked pepper to taste
Louisiana Gold Pepper Sauce to taste

Preheat oven to 375 degrees F. Have your butcher remove the heavy skin covering the outer portion of the leg. You may wish to remove the lower portion of the shank to ensure that the roast will fit into a home-style oven. Using a sharp paring knife, cut approximately fifteen to 21-inch slits throughout the roast. In a small mixing bowl, combine rosemary, thyme, basil, sage, green onions, parsley and garlic. Season the mixture generously with salt and pepper. Blend all ingredients well and stuff a generous portion of the seasoning mixture into the slits. Place the roast in a large baking pan and drizzle with melted butter. Coat the roast with remaining seasoning mixture. Surround with apples, onions and garlic. Sprinkle the entire roast with additional salt, pepper and Louisiana Gold. Cover and bake until internal temperature reaches 145 degrees F, approximately 3 hours. Remove cover and allow roast to brown evenly. Allow to sit 30 minutes prior to slicing.