pork ham roast with glazed dried fruits

Name: Pork Ham Roast with Glazed Dried Fruits
Prep time: 30 min
Cook time: 5 h
Yield: 12
Cuisine: American
Ingredients: 1 - (15-20 pound) bone in fresh pork ham roast; 2 cup(s) dry white wine; 1 1/2 cup(s) orange juice or apple juice; 1/2 cup(s) honey; 2 tablespoon(s) fresh ginger root, minced; 2 tablespoon(s) brown mustard; 4 teaspoon(s) orange zest, finely shredded; 2 package(s) (9 ounces each) dried figs or pitted dried plums (prunes); 2 package(s) (6 ounces each) dried apricots or peaches; 1 package(s) (6 ounces) dried apples or dried pears; 1 cup(s) dried cranberries or cherries; 1/2 cup(s) fresh italian parsley, minced; tablespoon(s) orange zest, finely shredded

(1 rating)

review

Private Recipe by

Russ Myers

@Beegee1947

Necedah, WI

A fresh pork ham roast (or 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 roast is balanced with a touch of sweetness. Serve with wild rice, fresh green beans and dinner rolls. Finish the meal with warm apple cobbler and vanilla ice cream.

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(1 rating)

yield 12 Servings

prep time 30 Min

cook time 5 Hr

method Roast

Ingredients For pork ham roast with glazed dried fruits

1

(15-20 pound) bone in fresh pork ham roast
2 c

dry white wine
1 1/2 c

orange juice or apple juice
1/2 c

honey
2 Tbsp

fresh ginger root, minced
2 Tbsp

brown mustard
4 tsp

orange zest, finely shredded
2 pkg

(9 ounces each) dried figs or pitted dried plums (prunes)
2 pkg

(6 ounces each) dried apricots or peaches
1 pkg

(6 ounces) dried apples or dried pears
1 c

dried cranberries or cherries
1/2 c

fresh italian parsley, minced
Tbsp

orange zest, finely shredded

How To Make pork ham roast with glazed dried fruits

1
Preheat oven to 350 degrees F. Place pork on a rack in large shallow roasting pan. Roast for 3 1/2 hours to five hours or until meat thermometer inserted in thickest part reads 145 degrees F. (About 15 minutes per pound.)

2
While pork is cooking, in a large bowl, combine wine, orange juice, honey, ginger, mustard and 4 teaspoons of orange peel. Add dried figs, apricots, apples 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. Add fruit mixture to roasting pan, return pan to oven and continue roasting until internal temperature on a thermometer reads 145 degrees F. Remove roast from oven and cover with foil ; let rest about 10 minutes.
4
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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