Roast Leg of Pork with Glazed Dried Fruits
Hatfield Quality Meats
Published: May 10, 2013
Prep/Cook Time: 255 minutes
- 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
- 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 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.
- 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.