Photo of Roast Leg of Pork with Glazed Dried Fruits

Roast Leg of Pork with Glazed Dried Fruits

Published: October 09, 2015

Prep/Cook Time: 255 minutes

Servings: 12


  • 15-20 lb Hatfield® Fresh Ham, bone-in
  • 2 cup dry white wine
  • 1 1/2 cup apple juice, OR orange juice
  • 1/2 cup honey
  • 2 Tbsps fresh ginger, minced
  • 2 Tbsps coarse brown mustard
  • 4 Tbsps orange zest, finely shredded
  • 2 9-oz packages dried figs, OR pitted dried plums (prunes)
  • 2 6-oz packages dried apricots, OR peaches
  • 1 6-oz package dried apples, OR dried pears
  • 1 cup dried cherries, OR cranberries
  • 1/2 cup fresh Italian parsley, minced
  • 1 Tbsp orange zest, finely shredded


  1. 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.)
  2. 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.
  3. About 45 minutes before pork is done, remove from oven. Spoon off excess fat.
  4. Add fruit mixture to roasting pan and continue roasting until internal temperature on a thermometer reads 150 degrees F. Remove roast from oven and cover with foil ; let rest until temperature reaches 160 degrees F, about 10 minutes.
  5. 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.
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