Yield: 8 Servings
|1 each||Fresh ham or pork leg - 4 to|
|1 teaspoon||Thyme -- crumbled|
|1 teaspoon||Ground sage|
|1 teaspoon||Lemon peel -- grated|
|1 tablespoon||Lemon juice|
Remove skin and excess fat from pork. Place in large bowl. Pour water over; add remaining ingredients. cover and refrigerate several hours or overnight. Turn meat two or three times if possible. Transfer meat and marinade to slow-cooking pot. Cover and cook on low for 10 to 12 hours or until meat is done. If possible, turn meat in pot once during cooking. Drain and slice.
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