If you need to feed 10 or more friends, roasting a whole pork leg can be a juicy and impressive thing to serve. It's not difficult and there's no need to debone it.
To prepare, set leg, skin-side-up, in a large roasting pan. Use a sharp knife to cut through the skin and score the
leg in a diamond pattern, making criss-crossing cuts 2-inches apart.
Season simply, with salt and pepper, or enhance leg with a favourite spice rub. Warm leg at room temperature 1 hour before roasting.
Preheat the oven to 450˚F. Roast pork 30 minutes, and then lower oven to 325˚F. Now roast until the internal temperature in the centre of the leg reaches 150°F (65°C) on an instant-read meat thermometer. How long the leg will take to cook depends on its weight, but count on about 15 minutes per pound. For example, a 20-pound leg will take about 5 hours to cook.
During cooking, baste leg with pan juices and rotate the pan a few times. Cover the leg with foil if it becomes overly dark in the latter stages of cooking.
Let the leg rest at least 20 minutes before carving and serving. Make gravy with the pan juices, if desired.