Ingredients
1
pork boneless leg (fresh ham), 4 pounds
Salt
3
cups water
6
medium onions, chopped (3 cups)
2
cups soft bread cubes (3 to 4 slices)
1
egg, beaten
2
tablespoons butter or margarine
1
tablespoon dried sage leaves, crushed
3/4
teaspoon salt
1/4
teaspoon pepper
Preparation
Heat oven to 325°F. Spread pork flat; sprinkle lightly with salt.
Heat water to boiling in 2-quart saucepan; add onions. Cook 5 minutes; drain. Mix onions and remaining ingredients. Spread half of the stuffing over 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 touch stuffing. Roast uncovered 3 to 3 1/2 hours or until thermometer reads 165°F.
Cover pork with tent of aluminum foil and let stand 15 to 20 minutes or until thermometer reads 170°F. (Temperature will continue to rise about 5° and pork will be easier to carve as juices set up). Remove foil and skewers. Cut into slices.
