Roast Leg of Pork with Glazed Dried Fruits

Roast Leg of Pork with Glazed Dried Fruits

2 reviews, 3 star(s). 100% would make again

Ready in 45 minutes

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.


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

Original recipe makes 10



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.


Republished with permission, National Pork Board

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Sounds good, but "Ready in 45 minutes"? What happened to the 3 hours plus of cooking the pork?
pusser 1y ago

Republished with permission, National Pork Board [I posted this recipe.]
tyson 10y ago

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