Ingredients

•   lower leg of pork
•   salt
• 2 tablespoonfuls honey

Method

1. Remove the frozen lower leg from the packaging and leave it in the refrigerator to thaw for 24 hours before cooking.
2. To find the cooking time, weigh the joint and subtract the weight of the bone from the total weight of the lower leg, then allow 25 minutes for every pound and add 25 minutes to the total.
3. Rub the pork lightly with salt, put it in the roasting tin and roast it for the calculated time in the centre of a fairly hot oven, about Gas Mark 6, 400°F or 200°C.
4. Twenty minutes before the cooking time is complete, take the pork from the oven and run 2 tablespoonfuls of honey over it. Baste it well and return it to the oven to finish cooking.
5. Serve with gravy, roast potatoes and a casserole of marrow and tomatoes.

Notes