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Roast Fresh Ham with Onion Stuffing (Wales)
1 (4 pound) boneless pork leg (fresh ham)
Salt
3 cups water
6 medium onions, chopped
2 cups soft bread crumbs
1 egg, beaten
2 tablespoons butter or margarine
1 tablespoon dried sage leaves, crushed
1 teaspoon salt
1/4 teaspoon pepper
Spread pork flat; sprinkle lightly with salt. Heat water to boiling; add onions. Cook 5 minutes; 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 at 325 degrees F until thermometer registers 170 degrees F, 3 to 3 1/2 hours.
Yields 8 to 10 servings.
