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Brown Sugar Glaze

Brown Sugar Glaze

2 cups packed light or dark brown sugar

1 cup apple cider

4 whole garlic cloves

This glaze makes about 1¼ cups, enough to glaze a butt or shank end fresh ham (pork leg roast).

Bring the brown sugar, apple cider and cloves to a boil in a small saucepan over medium-high heat. Reduce the heat to medium-low and simmer until syrupy and reduced to about 1¼ cups, about 5-6 minutes.

Starting the pork leg roast at 500 degrees for the first 20 minutes will char the roast if glazed before hand, so roast unglazed for the first 20 minutes. Once the oven is turned down to 350 degrees begin to brush the roast with the glaze and continue to do so every 45 minutes,

In between the basting the sauce will thicken, cook over medium heat about 1 minute stirring before applying more pork glaze.

A pork roast rub or pork roast marinade can be used if you wish not to use this glaze on your pork roast recipes.

Pork Leg Roast

The leg or fresh ham is the hind leg, lean with robust flavor and texture. The leg can be left whole bone in or cut into smaller pork roast. Some grocery stores bone out the leg and cut into 3 muscles: inside, outside, and tip. The leg is also a popular cut for wet and dry cured smoked hams.

Pork Leg Shank Roast (Oven)

Pork Leg Butt(Sirloin) Roast (Oven)

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