a stuffed prune. mix mustard, butter and grated onion, and rub the leg with this paste.
place the leg on a baking tray lined with foil. place in oven and cook for 30 minutes.
take pork out of the oven and pour the cider over the leg. place back into the oven at a slightly lower heat (190°c) for a further 30 minutes.
while the leg is cooking, blend the cream and tomato paste in a small bowl.
when the leg is golden brown, take out of the oven and pour over the cream mixture. cover with foil to prevent drying out, and allow to cook until tender (about a further 30–45 minutes, depending 