Roast Pork Recipe

Roast Pork With Honey Mustard Glaze

Roasted honey-mustard pork leg for the perfect Sunday lunch

Making Sunday lunch for your family has never been as simple and tasty as this roasted honey-mustard pork leg with tasty sides.

Roast Pork Recipe

Roast Pork With Honey Mustard Glaze

If you’re inviting friends and family over this weekend, you can’t go wrong with a classic roast, especially during the cold winter months. This roasted honey-mustard pork leg is the perfect way to feed lots of hungry people. It’s rich and meaty with a sweet glaze that perfectly pairs with pork alongside your choice of tasty sides. It will be in the oven when your guests arrive, so it will smell incredible and even more inviting, making everybody extra hungry and excited.

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Roasted honey-mustard pork leg tips

The pork roast can be quite rich, which provides the perfect opportunity to use classic condiments like mustard and honey as a glaze to cut through the richness. You can also serve the pork with some of the glaze on the side. Great sides for your pork roast include some crispy roasted potatoes, butternut squash and a fresh salad. If anything is left over, it will also make a great sandwich for work on Monday’s lunch at work.

ALSO READ: Bacon and mushroom arrabbiata with lentil penne pasta

Making Sunday lunch for your family has never been as simple and tasty as this roasted honey-mustard pork leg with tasty sides.

Last updated on 7 July 2023

Roasted honey-mustard pork leg recipe

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Recipe by Melissa Jacobs
Course: DinnerCuisine: GlobalDifficulty: Easy

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


  • 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


  • 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.


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

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