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.
Yield: about 3 oz. pork and about 2 1/2 tsp. saucePrep Time:
Cook Time:
Total Time:
Ingredients:
| 1 | (5-lb.) bone-in pork picnic half roast |
| 6 1/2 tablespoons | honey, divided |
| 1/4 cup | packed brown sugar |
| 2 teaspoons | kosher salt |
| 1 teaspoon | black pepper |
| 1 teaspoon | ground cinnamon |
| 1/2 teaspoon | ground ginger |
| 1/4 teaspoon | ground cloves |
| 1/3 cup | canola mayonnaise |
| 1/4 cup | dijon mustard |
| 1/4 cup | apple cider vinegar |
| 3/8 teaspoon | ground red pepper |
Directions:
Preheat oven to 300°F.
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.
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.
Combine remaining 1/4 cup honey, mayonnaise, and remaining ingredients; serve sauce with pork.
Source: cookinglight.com
