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Herbed Pork Roast

1 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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