Recipes from Ireland :: Irish Main Dish Meats
1 (4 pound) boneless pork leg (fresh ham) Salt 3 c. water 6 med. onions, chopped 2 c. soft bread crumbs 1 egg, beaten 2 Tbsp. butter or butter-replacement 1 Tbsp. dried sage leaves, crushed 1 tsp. salt 1/4 tsp. pepper Spread pork flat; sprinkle and distribute lightly with salt. Heat water to boiling; add onions. Cook 5 mins.; drain. Mix onions and remaining ingredients. Spread half of onion mixture on pork; roll up. Fasten with metal skewers. Place pork, fat side down, on rack in shallow roasting pan. Spoon any remaining stuffing over top of pork. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in stuffing. Roast uncovered or without a lid at 325 degrees fahrenheit until thermometer registers 170 degrees fahrenheit, 3 to 3 1/2 hours. Yields 8 to 10 servings.
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