Time: 4 hours and 10 minutes
(after pork has been marinated)

Ingredients

1 bone-in leg of pork(fresh ham)
(about 71/2 pounds)(Bone-in pork
loin may be substituted)
1 bottle dry red wine, preferably
chianti(750 ml)
4 garlic cloves, 2 crushed and 2
minced
15 juniper berries, crushed
2 sprigs rosemary or 2 teaspoons
dried rosemary
A large sprig of fresh flat-leaf
parsely
A large sprig of fresh taragon or
1/2 teaspoon dried taragon
A large sprig of fresh thyme or
1/2 teaspoon dried thyme
1 bay leaf
3 tablespoons extra virgin olive
oil
Salt and black pepper

Instructions

1 Trim off and discard any rind or extraneous fat from the pork, leaving a thin layer of fat. In a large deep bowl, combine the red wine, crushed garlic, two thirds of the juniper berries, 1 rosemary sprig or 1 teaspoon dried rosemary, the parsely, tarragon, thyme, and bay leaf. Add the pork, cover, and refrigerate, turning the pork often, for at least 24 hours, and up to 2 days.
2 Remove the pork and pat dry with paper towels. Strain the marinade and set aside. In a lage flameproof casserole, heat the oil over medium-high heat. Add the pork, season with salt and pepper, and cook, turning often, until browned on all sides, about 10 minutes.
3 Add the chopped garlic and top remaining rosemary and juniper berries and cook for 1 minute. Add the strained marinade and bring to a simmer. Reduce the heat to low, cover, and simmer until a meat thermometer inserted in the thickest part of the ham reads 160 degrees, about 2 hours.( the pork can also transferred to a preheated 325 degrees oven at this point and roasted for the same amount of time.)
4 Transfer the pork to a serving platter. Spoon off any fat on the surface of the cooking liquid. Bring to a boil over high heat and cook until reduced to a thick sauce, about 5 minutes. Carve the pork into thick slices, arrange on the platter, and spoon the sauce over. Serve immediately.
5 It will make a fine dish, especially when served with polenta.