1/2 leg of pork (about a 7 to 8 pound fresh ham, preferably wit hteh skin on
Sage and Thyme Pork Rub (see another recipe)
Preheat oven to 325 degrees.
Bring the ham to room temperature. Set the ham on a large cutting board, widest side down, skin side up. If the skin is still on the roast, use a very sharp knife to cut a series of 1-inch gashes all over the skin. Try to cut down to the meat without piercing it, and make about 30-40 gashes. Stuff the Sage and Thyme Pork rub into thees gashes, then rub the remainder on the bottom of the roast and any other exposed meat. Do not rub any of the mixture directly on the skin. If the roast does not have the skin, simply rub the herb mixture all over the meat.
Set the meat in a large roasting pan, insert a meat thermometer and roast until the internal temperature registers 145 to 148--about 3 hours, or 20 to 22 minutes per pound. Remove the roast from the oven, tent loosely with foil, and allow it to rest for 20 to 30 minutes before serving. The internal temperature should rise 5 to 10 degrees F.