Leftover Christmas Ham Recipes
17 December 2020
Born Free - Barn Raised in Tasmania for superior taste
Festive Pineapple & Rum Glazed Pork Leg Roast
Courtesy of Scottsdale Pork
Dietary: Gluten-free
Serves: 6–8
Prep Time: 15 mins (+overnight drying time)
Cook Time: 2–2½ hrs
Ingredients
1 Scottsdale Pork Tasmanian Boneless Leg Roast (approx. 1.5–2 kg)
1 tbsp olive oil
1 tbsp fine salt
Pineapple & Rum Glaze
1 cup pineapple juice
½ cup dark rum
½ cup brown sugar
2 tbsp apple cider vinegar
1 tbsp Dijon mustard
1 tbsp grated fresh ginger
1 tbsp cornflour + 2 tbsp water
Method
Remove the pork from its packaging and place on a large plate. Leave uncovered in the fridge overnight to dry the skin and remove excess moisture.
Preheat oven to 220°C fan-forced.
Pat skin dry, rub generously with olive oil and salt.
Roast for 30 minutes, then reduce oven to 180°C and cook for 1½–2 hours, or until the internal temperature reaches 70°C and the crackling is golden and crisp.
Meanwhile, combine pineapple juice, rum, brown sugar, vinegar, mustard, and ginger in a small saucepan.
Simmer for 10–15 minutes until slightly reduced.
Stir in cornflour slurry and simmer until thickened.
Rest the pork for 15–20 minutes before carving. Serve with crisp crackling and drizzle with the pineapple rum glaze
