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I have cured boned leg of pork a few times before, but this is the largest pork leg I have attempted. I used Franco�s traditional bacon cure to a 3 Kilo leg bought from Sainsbury�s. I used 90g of cure and 15g brown sugar.

The leg was 4 inches thick so the leg was left to cure for 10 days.



The leg was then boiled (low simmer) for 2 � hours and checked with a meat thermometer to ensure it was cooked right through. The skin was removed and fat sliced into diamonds and cloves inserted into the fat. Honey was poured over the fat area and sprinkled with brown sugar. Then cooked in an oven for 20 Minutes at 160 c: to glaze the leg. (Don�t over cook).



Final result tastes great.

Help me out a little, please. Is your pork leg cut from the front leg or the back leg? It looks like a front leg. In the U.S., the terms are different.

U.S.
Hind leg = Ham, when cured and Fresh Ham when not cured.
Front leg = Picnic Ham

If it was made from the pork shoulder ("Boston Butt, fresh), then U.S. term would be "shoulder ham," and some of that depends on the region of the U.S. where one resides.

Thanks.

Hi B.F

You�ve got me there; Sainsbury�s were having a special deal on Danish pork half price. I cant tell a front leg from the back after it�s boned and rolled.

Clive

If it was the vac packed Danish pork leg that they were selling recently at �2.49/kg then it is hind leg.
Front legs are NEVER referred to as "leg" here in the UK but as hands or shoulder.