Roast leg of pork with honey mustard glaze and veggies

Oh Sunday, the lasiest day of the week, for a good reason. However, that is also the day we sometimes have the best feasts. In South Africa, Sunday lunch is usually roast beef with an assortment of vegetables, roasted potatoes and gravy. However, there is another twist to this tale and it’s in the form of a roast leg of pork with a honey mustard glaze. It’s one of those recipes that you’ll be asked to make often in the future.

Roast leg of pork suggestions

Not only is this roast pork done low and slow like all roasts should, you’ll actually be making some crackling too. If you want to, you can pop the crackling into the air fryer as the pork gets done cooking for the crunchiest experience ever. The ingredients are quite simple and you probably have most of it in your home already. Pork loves mustard and the glaze on this roast is sweet and tangy. Serve your roast pork with your usual Sunday roast sides or a fresh broccoli and pepper salad.

ALSO READ: Fresh broccoli and pepper salad recipe

Turn your weekend feast into one that will always be remembered. Make this roast leg of pork with honey mustard glaze and veggies.

Last updated on 28 December 2022

Roast leg of pork recipe

5 from 2 votes

Recipe by Melissa Jacobs Course: DinnerCuisine: GlobalDifficulty: Easy

Prep time

1

hour 

Cooking time

4

hours 

Servings

8

Total time

5

hours 

A delicious, tender roast pork with a sweet honey mustard glaze

Ingredients

• 1 1 leg of pork

• 60 ml 60 crushed garlic

• 30 ml 30 fresh thyme

• 100 ml 100 butter

• 60 ml 60 Worcestershire sauce

• 15 ml 15 salt

• 5 ml 5 fresh ground pepper

• 100 ml 100 honey

• 40 ml 40 whole-grain mustard

• 250 ml 250 boiling water

Method

• Make a paste with the garlic, butter, thyme, salt, pepper and Worcerstershire sauce.
• Using a sharp paring knife make 10 small cuts in the soft meat, about 2cm apart.
• Add generous amounts of the paste in the incisions using your fingers.
• Rub the skin of the pork with the remaining mixture.
• Add 250ml boiling water in the bottom of an ovenproof dish. Place the pork in the dish and cover with a lid or loosely tented tin foil.
• Place the covered pork leg in the oven at 140°C for 3 hours.
• Remove from the oven and allow to cool.
• Pull the skin off the roast. Cut the skin in strips and put in a separate dish.
• Cut a square pattern (score) in the fat layer of the roast, be careful not to cut into the meat.
• Mix the honey and mustard and brush the leg of pork with generous amounts of the mixture.
• Place the leg back into the oven, increasing the heat to 180°C and cook for one hour.
• Salt the rind, drizzle with oil and place the skin strips back in the oven for a short time on a higher heat to make crackling.

Notes

• Thicken the juices in the pan with flour to make a gravy.

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