Orange Glazed Leg of Pork

Meal Ideas

Party with Pork

Prep Time: 5 minutes
Cook Time: 2 hours

4 pound boneless leg of pork
1 12-oz jar orange marmalade
1 tablespoon soy sauce
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves

Heat oven to 350 degrees F. Place pork in shallow roasting pan. In small bowl stir together marmalade, soy sauce, ginger and cloves. Roast pork for 1 hour (about 15 minutes per pound), until internal temperature on a thermometer reads 145 degrees F. Brush with marmalade mixture several times during last 30 minutes. Remove roast from oven; let rest 10 minutes before serving.

Serves 8-10

Wine suggestion: Pour a Pinot Noir or a (red) Zinfandel.

This flavorful glaze is also great for glazing a roast pork tenderloin, pork loin roast, or for pork chops on the grill. Serve sliced pork roast with mashed potatoes, buttered green beans, hot French bread and Old Fashioned Peach Cobbler.

Calories: 530 calories
Protein: 57 grams
Fat: 21 grams
Sodium: 210 milligrams
Cholesterol: 185 milligrams
Saturated Fat: 7 grams
Carbohydrates: 25 grams

Random Tip:

Don't overcook your pork!

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Buying/Handling/Storing Tip:

Like cured ham, fresh leg of pork/fresh ham is available either bone-in or boneless and may be purchased whole or halved. Fresh ham also may be cut into rump (from near the sirloin), shank (lower leg portion) or center portions.

Other Pork Buying/Handling/Storing Tips

Ask Your Butcher

The whole bone-in leg weighs between 15 and 25 pounds and includes the shank and leg bones. Boneless pork leg is often rolled and tied with twine by the butcher. If you don’t see it at the supermarket, the butcher, with about a week’s notice, can order a fresh leg of pork.

More Butcher Tips

About the Cut

Fresh pork leg, also known as fresh ham, is the uncured hind leg of the hog.

Learn About the Pork Cuts

Cooking Method: Roasting
COOKING BASICS: 1) Preheat oven to 325 to 350 degrees F. (for pork tenderloin, roast at 450 degrees F.). 2) Trim much of the exterior fat from the roast; if roast has no fat cover, rub the surface with 1 to 2 teaspoons of oil. Season roast with herbs and other seasonings, if desired. 3) Place roast on rack in shallow roasting pan. 4) Do not cover; place in oven and roast to an internal temperature of 150 to 155 degrees F. for medium doneness. 5) Remove roast from oven. Allow it to "rest" for 10 to 15 minutes before slicing. This resting period allows juices to redistribute. Internal temperature will rise approximately another 5 degrees F.
More about this cooking method

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Orange Glazed Leg of Pork

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