Sliced Honey mustard roasted pork leg with crispy skin close0p

Honey mustard roasted pork leg: https://pixabay.com/images/id-3279042/

Honey mustard roasted pork leg: A real Sunday family treat

Mother’s Day deserves a real food-filled celebration and a roast is the way to go. Prepare our honey mustard roasted pork leg for mom this weekend.

Sliced Honey mustard roasted pork leg with crispy skin close0p

Honey mustard roasted pork leg: https://pixabay.com/images/id-3279042/

It’s almost Mother’s Day and you’ve been looking for some great food to surprise her with. A big ol’ roast is always a good option as there is very little to do while you make the sides. Our honey mustard roasted pork leg is a classic meal with sweet flavours that go very well with the distinct pork taste. The crispy skin and beautifully rendered fat will keep you coming back for more though. It’s a great family meal for any big occasion.

For your honey mustard roasted pork leg

It can be tricky to get perfectly tender roast pork and crackly skin in the oven but that’s where slow-roasting comes in with a few other tricks. The low and slow 3-hour cook helps slowly cook the pork and render some of the fat. The final cook and quick grill at the end provide all of the greatness of tender pork and crispy skin. The marinade mixture will deeply flavour the meat and salting the skin at the end will help remove moisture and give you crackling.

Mother’s Day deserves a real food-filled celebration and a roast is the way to go. Prepare our honey mustard roasted pork leg for mom this weekend.

Honey mustard roasted pork leg

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Recipe by Melissa Jacobs Course: DinnerCuisine: GlobalDifficulty: Easy
Prep time

1

hour 
Cooking time

4

hours 
Servings

8

Total time

5

hours 

Delicious, tender roast pork with a sweet honey mustard glaze

Ingredients

  • 1 leg of pork

  • 60 ml crushed garlic

  • 30 ml fresh thyme

  • 100 ml butter

  • 60 ml Worcestershire sauce

  • 15 ml salt

  • 5 ml fresh ground pepper

  • 100 ml honey

  • 40 ml whole-grain mustard

  • 250 ml boiling water

Method

  • Make a paste with the garlic, butter, thyme, salt, pepper and Worcestershire sauce.
  • Using a sharp paring knife make 10 small cuts in the soft meat, about 2cm apart.
  • Add generous amounts of the paste to the incisions using your fingers.
  • Rub the skin of the pork with the remaining mixture.
  • Add 250ml boiling water to 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 into strips and put it 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, increase 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

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

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