[Sca-cooks] Pork leg shank?

[Carol Smith]

Apples, prunes, and onions combined are delicious with pork.  Modern Scandinavian.

Regards,
Brekke
  ----- Original Message ----- 
  From: Elaine Koogler<mailto:ekoogler1 at comcast.net> 
  To: Cooks within the SCA<mailto:sca-cooks at ansteorra.org> 
  Sent: Monday, January 16, 2006 7:55 PM
  Subject: Re: [Sca-cooks] Pork leg shank?


  Terri Morgan wrote:

  >I just learned that the HUGE pork leg shank (I think that's what it is -
  >it's not labelled) that was donated for our upcoming event is probably not
  >cured. I've never cooked an uncured pork shank, especially not one bigger
  >than a 25lb turkey. Does anyone have any pointers or suggestions? I know it
  >should probably be roasted and reach 170 degrees but beyond that (and I
  >don't actually have an idea of roasting temp. 325?) I'm at a loss. I'm
  >tempted to let it thaw and then hack it into smaller and more manageable
  >pieces.
  >
  >
  >Hrothny the Perplexed
  >That is one BIG leg o'pig!
  >
  >
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  >  
  >
  Actually, what you have is a wonderful thing...a fresh ham.  Yup...it's 
  called a ham even if it's not cured.  You would cook it just as you 
  would cook any other roast...325 sounds about right.  So far as 
  seasonings are concerned, granny smith apples are good, as are any other 
  standard pork seasonings. 

  Hope this helps...

  Kiri

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