Roast Leg of Pork with Black-Eyed Peas and Candied Sekel Pears

Name: Roast Leg of Pork with Black-Eyed Peas and Candied Sekel Pears
Yield: Serves 6 to 8
Ingredients: 1 tablespoon orange zest; ½ tablespoon lemon zest; 4 cups fresh black-eyed peas, rinsed, drained; 1 cup chicken stock; ½ cup sour cream; 1 tablespoon fresh turmeric, peeled, pureed in 2 tablespoons water (or 1 teaspoon powdered); 8–10 pounds fresh leg of pork (“fresh ham”) with skin on; 5 Seckel or Bartlett pears, halved, oven-dried; 2 gallon wet brine; Salt and freshly ground black pepper; ½ cup fresh sage leaves, chopped

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Preparation info

Serves
6 to 8

Difficulty
Easy

Appears in

Jeremiah Tower Cooks

By Jeremiah Tower

Published 2002

About

What an incredibly easy, inexpensive, and delicious cut of pork for a dinner party or buffet! A roast leg of pork eaten cold the next day, in sandwiches with mango chutney, makes cold roast turkey (even with stuffing in the sandwiches) pale in comparison. And the pork makes great hash.

As always with pork, the secret here is brining, which can be a bit of a problem in most refrigerators with a big leg, so buy one that is 8 to