This apricot glazed pork roast is so delicious, with a juicy succulent inside, and crispy, charred on the outside. The salty taste of ham paired with the sweetness of the apricot and orange preserves yields a lovely blend of a savory and sweet dish.
In this recipe, I use apricot and orange preserves, but if you’ve got leftover marmalade or apricot jam, those will do just fine.
- 14-pound pork loin roast (6kg)
- ½ jar apricot preserves (12 oz.)
- ½ jar orange preserves (12oz.)
- ¼ cup honey
- ½ teaspoon all-spice
- ½ teaspoon ground ginger
- ½ teaspoon rosemary
- Cloves, optional
- Freshly ground pepper, to taste
- Salt, to taste
- Preheat oven to 350° F.
- Take pork roast and place it, fat side up, in a 9×13-inch baking dish.
- If you have a fatty top layer, use a sharp knife to score a 1-inch-wide diamond pattern (don’t cut more than ¼ inch deep) over the entire ham.
- Season the pork generously with salt and pepper.
- Then press the cloves firmly into the top layer of the pork fat in the center of each diamond pattern.
- In a saucepan over medium heat, combine the apricot and orange preserves, honey, ginger, all-spice, and rosemary, and bring to a boil.
- Lower heat and simmer the mixture for about 5 minutes until it reduces and thickens up. Set aside 1 cup to serve with the pork.
- Place in the oven and bake for about an hour, basting every 15-20 minutes with the glaze, or until the internal temperature of the pork roast is 160° on a meat thermometer.
- Allow the pork to rest for about 10-15 minutes before slicing.
- Serve and enjoy.