Glazed Leg Roast
Ingredients
Instructions
1. Place roast flat side down on cutting board. Using sharp knife, remove skin, leaving 1/2- to 1/4-inch layer of fat intact. Cut 1-inch diagonal crosshatch pattern in fat, being careful not to cut into meat.
2. Combine sugar, salt and garlic in bowl. Rub exterior of roast with sugar mixture. Wrap roast tightly in plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
3. Adjust oven rack to lowest position and heat oven to 325 degrees. Set roast on a rack in a roasting pan. Unwrap roast and place in oven fat side up. Cook until thermometer inserted in center of roast, close to but not touching bone, registers 160 degrees, about 1 1/2 to 2 hours. Remove roast from oven and let rest.
4. Whisk maple syrup, molasses, soy sauce, mustard, and pepper together in bowl.
5. Heat oven to 450 degrees. Brush roast with half of glaze and roast for 10 minutes. Brush roast with remaining glaze, rotate pan, and roast until deep amber color, about 10 minutes longer. Move roast to carving board, flat side down, and let rest for 20 minutes. Pour pan juices into fat separator. Carve roast into 1/4-inch-thick slices, arrange on platter, and moisten lightly with defatted pan juices. Serve, passing remaining pan juices separately.
- 1 3-to-4 pound leg or shoulder roast
- 2 tablespoons packed brown sugar
- 2 tablespoons salt
- 1 teaspoon garlic powder
- 2 tablespoons maple syrup
- 2 tablespoons molasses
- 1 tablespoon soy sauce
- 1 tablespoon grainy Dijon mustard
- 1 teaspoon pepper
Instructions
1. Place roast flat side down on cutting board. Using sharp knife, remove skin, leaving 1/2- to 1/4-inch layer of fat intact. Cut 1-inch diagonal crosshatch pattern in fat, being careful not to cut into meat.
2. Combine sugar, salt and garlic in bowl. Rub exterior of roast with sugar mixture. Wrap roast tightly in plastic wrap and refrigerate for at least 12 hours or up to 24 hours.
3. Adjust oven rack to lowest position and heat oven to 325 degrees. Set roast on a rack in a roasting pan. Unwrap roast and place in oven fat side up. Cook until thermometer inserted in center of roast, close to but not touching bone, registers 160 degrees, about 1 1/2 to 2 hours. Remove roast from oven and let rest.
4. Whisk maple syrup, molasses, soy sauce, mustard, and pepper together in bowl.
5. Heat oven to 450 degrees. Brush roast with half of glaze and roast for 10 minutes. Brush roast with remaining glaze, rotate pan, and roast until deep amber color, about 10 minutes longer. Move roast to carving board, flat side down, and let rest for 20 minutes. Pour pan juices into fat separator. Carve roast into 1/4-inch-thick slices, arrange on platter, and moisten lightly with defatted pan juices. Serve, passing remaining pan juices separately.
