Leidy's "Nature's Tradition" Fillet of Ham Roast
Leidy's "Nature's Tradition" Antibiotic Free Fillet of Ham Roast is made from pork raised with no antibiotics or growth promotants and fed a diet of vegetarian grains with no animal by-products. This uncured fresh boneless ham contains no nitrates or nitrites and no artificial ingredients. Our delicious "Nature's Tradition" uncured fresh pork is certified by the American Humane Association for raising animals in stress free environments.Leidy's "Nature's Tradition" Fillet of Ham Roast - Item # 62065
Ingredients: All Natural Fresh Pork. No added solutions or artificial ingredients.
Cooking Directions: Please click here to view our Pork Cuts Cooking Chart for this item.
Roast Leg of Pork with Glazed Dried Fruits 
SERVINGS:
10-13, with leftovers
INGREDIENTS:
15-20 pound boneless (fresh ham)
2 cup dry white wine
1 1/2 cup apple juice, OR orange juice
1/2 cup honey
2 tablespoons fresh ginger, minced
2 tablespoons coarse brown mustard
4 teaspoons 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 tablespoon orange zest, finely shredded
15-20 pound boneless (fresh ham)
2 cup dry white wine
1 1/2 cup apple juice, OR orange juice
1/2 cup honey
2 tablespoons fresh ginger, minced
2 tablespoons coarse brown mustard
4 teaspoons 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 tablespoon orange zest, finely shredded
DIRECTIONS:
- Heat 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 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.
Visit our recipe section for all of our great mealtime ideas
"Recipe and photo courtesy of National Pork Board.
For more information about pork, visit TheOtherWhiteMeat.com."
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