Roast Leg of Pork with Glazed Dried Fruits
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.
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 (9-ounce) packages dried figs or pitted dried plums (prunes)
2 (6 or 7-ounce) packages dried apricots or peaches
1 (5 or 6-ounce) package dried pears or apples
1 cup dried cranberries or cherries
1/2 cup minced fresh flat-leaf parsley
1 tablespoon finely shredded orange peel
- Preheat oven to 350°F (175°C) 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°F | 65°C. (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°F (65°C). 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.
Makes 10 to 13 servings, with leftovers.
Recipe and photograph provided courtesy of National Pork Board.