Fresh leg of pork is a
richly-flavored roast that will let you feed a houseful of hungry
guests effortlessly. Served with a mixture of dried apricots,
apples and other fruits, the richness of this “wow them”
centerpiece is balanced with a touch of sweetness.
Roast Leg
of Pork with Glazed Dried Fruits
- 1 (15 to 20 pound) bone-in
leg of pork (fresh ham)
2 cup dry white wine
1 1/2 cup apple or orange juice
1/2 cup honey
2 tablespoons minced fresh ginger
2 tablespoons coarse brown mustard
4 teaspoons finely shredded orange peel
2 packages (9 ounces) dried figs or pitted dried plums (prunes)
2 packages (6 or 7 ounces) dried apricots or peaches
1 packages (5 or 6 ounces) dried pears or apples
1 cup dried cranberries or cherries
1/2 cup minced fresh Italian parsley
1 tablespoon finely shredded orange peel
- Heat oven to 350 degrees
F. Place pork on a rack in large shallow roasting pan. Roast
for 3 1/2 hours to five hours or until meat thermometer inserted
in thickest part reads 150 degrees F. (About 18 to 20 minutes
per pound.)
- While pork is cooking,
in a large bowl, combine wine, apple juice, honey, ginger, mustard
and 4 teaspoons of orange peel. Add dried figs, apricots, pears
and cranberries; stir to combine. Let stand while pork roasts,
stirring occasionally.
- About 45 minutes before
pork is done, remove from oven. Spoon off excess fat.
Add fruit mixture to roasting pan and continue roasting until
meat thermometer inserted in center of thickest part of pork
reads 150 degrees F. Remove from oven, cover with foil and let
rest for 20 minutes.
- In a small bowl, combine
parsley and remaining 1 tablespoon orange peel; set aside. Arrange
pork and fruit on a serving platter. Sprinkle pork with parsley
mixture.
Serves 10 to 13, with leftovers.
Nutrition Facts:
Calories 240 calories
Protein 26 grams
Fat 8 grams
Sodium 55 milligrams
Cholesterol 80 milligrams
Saturated Fat 8 grams
Carbohydrates 13 grams
Fiber 2 grams
Recipe and photograph provided
courtesy of Pork: The Other White Meat.
