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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 whole (15 lb) pork leg, (fresh ham)
2 tsp salt, dried thyme leaves and ground cinnamon
1 tsp coarsely ground black pepper
1/2 tsp ground nutmeg and ground cloves
1 (10 oz) jar apple jelly
1/4 cup balsamic vinegar
Fresh thyme for garnish
Assorted mustards, relishes, and chutneys
Rye and pumpernickel breads
Remove skin and trim excess fat from pork leg, leaving only a thin fat covering. Place pork, fat side up, on rack in large roasting pan.
Preheat oven to 350. In small bowl, combine salt and next 5 ingredients. With hands, rub spice mixture over pork. Insert meat thermometer into center of thickest part of pork, being careful that pointed end of thermometer does not touch bone. Roast pork 3 hours. Cover pork loosely with a tent of foil. Continue roasting about 1 hour longer or until meat thermometer reaches 150 degrees F.
Meanwhile, in 1-quart saucepan, heat apple jelly and balsamic vinegar over high heat to boiling; boil 2 minutes. Remove saucepan from heat; set glaze aside.
When pork has reached 150 degrees F, remove foil and brush with some glaze. Continue roasting pork, brushing occasionally with remaining glaze until meat thermometer reaches 160 degrees to 170 degrees F, a total of about 5 hours. (Pork near bone may still be slightly pink.)
When pork is done, place on large platter; let stand 20 minutes for easier slicing. Garnish with fresh thyme. Serve with assorted mustards, relishes, and chutneys, and rye and pumpernickel breads.
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FRESH HAM WITH SPICED APPLE GLAZE
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Category: Roasts/Tenderloins - Pork
Prep Time: Cook Time: Total Time:
1 whole (15 lb) pork leg, (fresh ham)
2 tsp salt, dried thyme leaves and ground cinnamon
1 tsp coarsely ground black pepper
1/2 tsp ground nutmeg and ground cloves
1 (10 oz) jar apple jelly
1/4 cup balsamic vinegar
Fresh thyme for garnish
Assorted mustards, relishes, and chutneys
Rye and pumpernickel breads
Remove skin and trim excess fat from pork leg, leaving only a thin fat covering. Place pork, fat side up, on rack in large roasting pan.
Preheat oven to 350. In small bowl, combine salt and next 5 ingredients. With hands, rub spice mixture over pork. Insert meat thermometer into center of thickest part of pork, being careful that pointed end of thermometer does not touch bone. Roast pork 3 hours. Cover pork loosely with a tent of foil. Continue roasting about 1 hour longer or until meat thermometer reaches 150 degrees F.
Meanwhile, in 1-quart saucepan, heat apple jelly and balsamic vinegar over high heat to boiling; boil 2 minutes. Remove saucepan from heat; set glaze aside.
When pork has reached 150 degrees F, remove foil and brush with some glaze. Continue roasting pork, brushing occasionally with remaining glaze until meat thermometer reaches 160 degrees to 170 degrees F, a total of about 5 hours. (Pork near bone may still be slightly pink.)
When pork is done, place on large platter; let stand 20 minutes for easier slicing. Garnish with fresh thyme. Serve with assorted mustards, relishes, and chutneys, and rye and pumpernickel breads.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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