Remove the bone from the leg by cutting around the ball-and-socket joint
with a sharp-pointed knife. Continue cutting down the length of the leg bone,
and cut and scrape the meat away from the bone to free the bone. lift the
fillet end of the leg bone, and detach it from the meat. Cut out the tendons,
and butterfly the meat: Laying it out flat, trim off any visible fat; then slash
the thick portions of the meat and open it up in a butterfly shape so the whole
leg is reasonably even in its thickness. Cover with a piece of plastic wrap, and
pound with a meat mallet to flatten the meat further for easier stuffing.
In a large pan, marinate the pork with the garlic, salt, pepper, oregano,
cumin, olive oil, and sour-orange juice. Place onion slices on top, cover, and
refrigerate for at least 2 hours.
When your pork is marinated and you are ready to cook, make the stuffing:
Heat the butter in a skillet over medium-high heat, and saute the onion for a
few minutes, until translucent. Add the ham, and cook for a few more minutes.
stirring constantly. Add the bread crumbs. milk, wine, raisins, almonds, and
apple, bring to a simmer, and reduce heat. Season with the nutmeg, thyme,
and pepper, and continue simmering for about 10 minutes. Remove from heat
Preheat oven to 325 degrees.
Place pork flat on a cutting board, and spread stuffing evenly (about ¾
inch thick) over pork. leaving a border. Completely enclose the stuffing by
rolling up the pork neatly. Tie in several places with string. and if necessary use
skewers to secure the ends. Transfer to a baking pan. fat side up, and brush
with the malta. Bake in the oven for about 3 to 3 1/2 hours. When fully cooked.
transfer to a serving platter. garnish as you like, and slice. Serve with mashed