100 Roast Leg of Pork and Spiced Peaches

Preparation info

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Recipe to produce 8-12 portions U.S.A. Imperial Metric
Leg of pork 8 lb. 8 lb. 3.6 kilos
Seasoned Oil:
Thyme ½ tsp. ½ tsp. ½ tsp.
Caraway seed ½ tsp. ½ tsp. ½ tsp.
Garlic cloves 2 2 2
Olive oil ½ cup 4 fl. oz. 115 milliliters
Salt To season To season To season
Apple Wine Gravy:
Tart apple 1 1 1
Black peppercorns To season To season To season
Cloves To season To season To season
Dry white wine ½ cup 4 fl. oz. 115 milliliters
Spiced Peaches:
Peach halves 8 8 8
Wine vinegar cups 10 fl. oz. 285 milliliters
Cloves ½ tsp. ½ tsp. ½ tsp.
Cinnamon stick 1 small stick 1 small stick 1 small stick
Allspice berries ½ tsp. ½ tsp. ½ tsp.
Watercress Large bunch for garnish


Method of Preparation

  1. Score outer skin of pork.
  2. Simmer oil ingredients together on low heat for 30 minutes. Strain, bottle for use.
  3. Peel, core, and finely slice apple.
  4. Grind peppercorns.
  5. Use canned or bottled peaches—strain off juice.
  6. Wash watercress well.
  7. Set oven 350°F., drip pan under rack as per basic method.

Method of Cookery

  1. Puncture leg in deepest muscle areas with steel skewer, sprinkle well with salt.
  2. Brush joint with seasoned oil.
  3. Stand for 1 hour before roasting. Place joint directly on oven rack. Roast 30 minutes per lb. (185°F. internal).
  4. Simmer wine vinegar, cloves, cinnamon and allspice in a covered saucepan for 30 minutes.
  5. Pour over peach halves; when cold, lift out halves and place them around the joint;* strain and bottle spicy vinegar for later use.
  6. Keep roast warm. Pour fat from vegetables in drip pan, and scrape meat residues into a small frying pan.
  7. Add cloves, peppercorns, wine, and apple. Simmer until soft. Bring to boil, pass through a sieve. Reheat and serve with the meat.

*Do not keep peaches in spice vinegar.


Carve the joint at the table. Provide a spare plate for the crackling. Serve with Brussels sprouts, roast potatoes, and a watercress garnish. Beer is best with pork.