Leg of pork with pecan nut and sherry sauce

Preheat the oven to 160 ºC (325 ºF). Pour the sherry over the raisins and soak for 30 minutes. Drain the raisins, reserving the sherry. Remove the rind from the leg of pork and cut into pieces. Place on a baking sheet and season with salt. Bake for about 40-60 minutes or until crisp. Place it in the oven with the leg of pork.) Cut the crackling into squares and serve with the meat. Using a sharp knife, make small incisions all over the surface of the meat and insert the slivers of garlic. Season generously with salt and pepper and place on the rack of an oven roasting pan. Roast for 20 minutes for each 500 g of meat plus another 20 minutes extra for medium-done, or 25-30 minutes for every 500 g plus 25 minutes extra for well-done. Blend the sherry with the melted butter, apricot jam and sage and frequently brush the meat with the mixture after 1 hour of the baking time has expired. Place the meat on a serving platter. Fry the pecan nuts in a little butter and add the raisins. Pour off the pan juices and add to the pecan nuts and raisins. Heat until warm and pour a little of the sauce over the leg of pork. Serve the remaining sauce separately with the meat. Serve with garlic baby potatoes, broccoli and crackling.
Serves 6-8.