Update my dinner status, I'm making this tonight.
2 chefs marked this as Favorite
Servings: 10 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
- 1 15-20 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
Preparation
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.
