There’s nothing more traditional during the holidays than a glazed ham. Easter is the holiday probably most associated with ham, but you might get an argument from some people who wouldn’t be without one at Christmas or New Year’s.
I have my eye on a smoked ham to ring in 2013, since we have a couple of them in our freezer after purchasing a half of a pig this past fall. But a recent post by Facebook friend Mike Pokrzywinski for a glazed pork roast has me thinking twice.
Mike shared a recipe, which follows, for a pork roast with spicy cranberry orange glaze that looks pretty tasty. He found it at the Tabasco website. Mike said that’s what he’s planning on serving his family on New Yea’’s Day.
Pork Roast with Spicy Cranberry Orange Glaze
5-pound pork loin center rib roast (with bone)
1 teaspoon salt
1 teaspoon ground ginger
½ cup sweet orange marmalade
½ cup dried cranberries, chopped
1 tablespoon Dijon mustard
2½ teaspoons Tabasco brand Original Red Sauce
Rosemary sprigs for garnish
Preheat oven to 350 degrees.
Sprinkle pork roast with salt and ground ginger. Place pork roast, fat-side up, in large roasting pan. Insert meat thermometer into center of roast, being careful that pointed end of thermometer does not touch bone. Roast 2 to 2½ hours until thermometer reaches 155 to 160 degrees.
Meanwhile, combine orange marmalade, cranberries, mustard and Tabasco Sauce in medium bowl. Brush pork roast with mixture after 1 hour, brushing occasionally with mixture every 15 minutes.
Remove roast to a platter. Cover loosely with foil; let stand 15 minutes. Skim fat off pan juices. Serve roast with pan juices if desired. Garnish roast with rosemary sprigs.
Serving suggestion: Serve pork roast with oven-roasted butternut squash chunks and Brussels sprouts.
Yield: Serves 6.