Fall Line Farms & Local Roots

Recipes:

Honey Baked Pork Roast

Instead of the traditional cured ham that’s full of sodium and nitrates, bake the flavors of honey-baked ham into a pork picnic roast. The meat slowly roasts so that the sugar-honey spice rub bakes into a shellac-like crust. And the roast slices like ham, with firm but juicy slices that go perfectly with a simple honey-mustard sauce. We use a skin-on picnic roast here, which is cheaper than a Boston butt roast—making the holiday a little more affordable. Use a sharp knife to remove the skin, but leave the fat layer on to insulate the meat as it cooks.

 

Ingredients (Click on the Producer name for a direct link to the ingredient)

 

 

How to Make It

Step 1

Preheat oven to 300°F.

 

Step 2

Trim tough outer skin layer from pork, leaving as much fat as possible intact. Discard skin. Rub 2 1/2 tablespoons honey over pork. Combine sugar, salt, pepper, cinnamon, ginger, and cloves in a bowl; rub mixture evenly over all sides of pork. Place pork, fat side up, in a foil-lined broiler pan.

 

Step 3

Bake at 300°F until a thermometer inserted in thickest portion registers 170° to 180°F, about 3 to 3 1/2 hours. Remove from oven; let stand 15 minutes before cutting into thin slices.

 

Step 4

Combine remaining 1/4 cup honey, mayonnaise, and remaining ingredients; serve sauce with pork. Enjoy!

 

Photo/Recipe Credit: Cookinglight.com

 

 

 

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