Fresh leg of pork is a richly-flavored roast that will let you feed a houseful of hungry guests effortlessly. Served with a mixture of dried apricots, apples and other fruits, the richness of this 'wow them' centerpiece is balanced with a touch of sweetness.

Roast Leg of Pork with Glazed Dried Fruits

1 (15 to 20 pound) bone-in leg of pork (fresh ham)
2 cup dry white wine
1 1/2 cup apple or orange juice
1/2 cup honey
2 tablespoons minced fresh ginger
2 tablespoons coarse brown mustard
4 teaspoons finely shredded orange peel
2 packages (9 ounces) dried figs or pitted dried plums (prunes)
2 packages (6 or 7 ounces) dried apricots or peaches
1 packages (5 or 6 ounces) dried pears or apples
1 cup dried cranberries or cherries
1/2 cup minced fresh Italian parsley
1 tablespoon finely shredded orange peel

1. Heat oven to 350°F (175°C) Place pork on a rack in large shallow roasting pan. Roast for 3 1/2 hours to five hours or until meat thermometer inserted in thickest part reads 150°F / 65°C. (About 18 to 20 minutes per pound.)
2. While pork is cooking, in a large bowl, combine wine, apple juice, honey, ginger, mustard and 4 teaspoons of orange peel. Add dried figs, apricots, pears and cranberries; stir to combine. Let stand while pork roasts, stirring occasionally.
3. About 45 minutes before pork is done, remove from oven. Spoon off excess fat. Add fruit mixture to roasting pan and continue roasting until meat thermometer inserted in center of thickest part of pork reads 150°F (65°C). Remove from oven, cover with foil and let rest for 20 minutes.
4. In a small bowl, combine parsley and remaining 1 tablespoon orange peel; set aside. Arrange pork and fruit on a serving platter. Sprinkle pork with parsley mixture.

Serves 10 to 13, with leftovers.

Nutrition Facts: Calories 240 calories Protein 26 grams Fat 8 grams Sodium 55 milligrams Cholesterol 80 milligrams Saturated Fat 8 grams Carbohydrates 13 grams Fiber 2 grams

Recipe and photograph provided courtesy of Pork: The Other White Meat.