A boneless fresh leg of pork is a welcome break from usual holiday fare. A simple rub of dried rosemary, sage and other herbs lends flavor and a touch of elegance to this easy roast.

Boneless, Herb-Crusted Leg of Pork

3 1/2-4-pound boneless leg of pork (fresh ham)
1 tablespoon olive or vegetable oil
1 tablespoon paprika
1 tablespoon dried sage, crushed
2 teaspoons dried rosemary, crushed
2 teaspoons minced garlic
1 teaspoon cracked black pepper
1/2 teaspoon kosher salt or 1/4 teaspoon regular salt

1. Heat oven to 350°F (175°C)
2. Brush surface of pork with oil.
3. In a small bowl, combine paprika, sage, rosemary, garlic, pepper and salt. Rub herb mixture over surface of pork. Place on rack in a shallow roasting pan.
4. Roast for 1 hour to 1 1/2 hours or until meat thermometer inserted in thickest part reads 150°F / 65°C(about 18 to 20 minutes per pound).
5. Remove from oven and cover. Let rest for 20 minutes before slicing.

Serves 8 to 10 with leftovers.

Nutrition Facts: Calories 230 calories Protein 31 grams Fat 11 grams Sodium 120 milligrams Cholesterol 100 milligrams Saturated Fat 4 grams Carbohydrates 1 grams Fiber 0 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.