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.

The classic

Baked whole in the oven and glazed.