Boneless, Herb-Crusted Leg of Pork

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


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


  1. Heat oven to 350 degrees F.
  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 (about 15 minutes per pound) or until internal temperature on a thermometer reads 145 degrees F.
  5. Remove roast from oven; let rest for about 10 minutes.

Prep: 10 min | Cook: 1 hr | Servings: 8 to 10, with leftovers

Nutrition information: 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 photo used with permission from: National Pork Board