Roast Leg of Pork with Glazed Dried Fruits

Roast Leg of Pork with Glazed Dried Fruits Ingredients

1 15-20 pound bone-in leg of pork (fresh ham)	2 packages (9 ounces) dried figs or pitted dried plums (prunes)
2 cup dry white wine	2 packages (6 or 7 ounces) dried apricots or peaches
1 1/2 cup apple or orange juice	1 packages (5 or 6 ounces) dried pears or apples
1/2 cup honey	1 cup dried cranberries or cherries
2 tablespoons minced fresh ginger	1/2 cup minced fresh Italian parsley
2 tablespoons coarse brown mustard	1 tablespoon finely shredded orange peel
4 teaspoons finely shredded orange peel

Instructions for Roast Leg of Pork with Glazed Dried Fruits

Heat oven to 350 degrees F. Place pork on a rack in large shallow roasting pan. Roast for 3 1/2hours 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.

Main Ingredient: PorkCuisine: American

More like this...

Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast

Bourbon-Glazed Fruit and Nut-Stuffed Pork Roast

Apricot-Ginger Glazed Pork Roast with Fruit Stuffing

Fruit-Glazed Roasted Pork-Chops

Roast Leg of Lamb with a Port And Rosemary Glaze

Ingredient Insight - look inside this recipe