Herbed pork roast

Yield: 8 Servings

Measure Ingredient
1 each Fresh ham or pork leg - 4 to
7 Pounds
2 cups Water
1 teaspoon Salt
1 teaspoon Thyme -- crumbled
1 teaspoon Ground sage
1 teaspoon Lemon peel -- grated
1 tablespoon Lemon juice
1 Clove garlic

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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