You can serve this savory dish with simple pan juices or your favorite piquant fruit chutney—either way it’s mouthwatering.
ACTIVE TIME: 15 MIN · TOTAL TIME: 3 HRS 15 TO 45 MIN
MAKES: 12 MAIN-DISH SERVINGS
3 TABLESPOONS CORIANDER SEEDS
2 TABLESPOONS FENNEL SEEDS
2 TEASPOONS SALT
4 GARLIC CLOVES, CRUSHED WITH
GARLIC PRESS
1 TABLESPOON OLIVE OIL
2 TEASPOONS COARSELY GROUND
BLACK PEPPER
1 SHANK OR BUTT-HALF PORK LEG
(FRESH HAM, 9 POUNDS)
1 CAN (14½ OUNCES) REDUCED-SODIUM
CHICKEN BROTH
1 Preheat oven to 350ºF. With knife, remove skin and trim excess fat from pork leg, leaving ¼-inch layer of fat.
2 In mortar with pestle, crush coriander seeds and fennel seeds with salt (or, place seeds and salt in heavyweight ziptight plastic bag and crush seeds with rolling pin or heavy saucepan). In small bowl, combine seed mixture, garlic, oil, and pepper. Use to rub on pork. Place pork, fat side up, on rack in medium roasting pan (15½" by 10½"). Roast until meat thermometer inserted in thickest part of roast (not touching bone) reaches 160ºF, about 3 hours. Internal temperature of meat will rise to 170ºF upon standing. (Meat near bone will be slightly pink.)
3 When pork is done, transfer to warm large platter; keep warm. Let stand 15 minutes to set juices for easier carving.
4 Meanwhile, skim and discard fat from pan drippings. Add broth, ½ cup water, and any meat juice from platter to roasting pan; heat to boiling over medium heat, stirring until browned bits from bottom of pan are loosened. Makes about 2¼ cups. Serve pan juices with pork.
EACH SERVING: ABOUT 435 CALORIES | 37G PROTEIN | 2G CARBOHYDRATE | 30G TOTAL FAT (11G SATURATED) | 132MG CHOLESTEROL | 475MG SODIUM