Skin the leg of wild boar, trim excess fat.
Tie the leg together.
Grind the rosemary needles, juniper berries and peppercorns in a hand blender, then mix with mustard, oil, thyme, ginger, cardamom and juice of one lemon to make a paste.
Rub the paste on the leg, cover with plastic wrap and marinate for 1 1/2 days.
Clean and coarsely dice the greens. Place half of the bacon slices in the roasting pan. Place the leg on top with the remaining bacon slices covering. Evenly distribute the diced greens and bay leaves all around.
Roast the leg in the heated oven at 250 °C (convection oven not recommended) on the 2nd rack from the bottom for half an hour. After half an hour, turn the temperature down to 200 °C, add the red wine and cook the leg for another hour. Gradually add a quarter of a liter of water or vegetable soup and pour the meat stock over the leg from time to time. About 15 minutes before the end of the time, move the bacon strips to the side and brush the leg with the honey marinade.
Now turn the leg to the other side and cook for another half hour on the other side, basting occasionally with the roast stock.
Again, about 15 min before the end of the time, brush the leg with the honey marinade.
The leg is done when the core temperature has been above 80 °C for at least 10 min and has reached 85 °C at the peak.
Remove the leg of pork and