Fresh Leg Of Pork With Exotic Stuffing
|Boneless pork leg/Lean shoulder||8 Pound (Ham)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Uncooked rice||1 Cup (16 tbs)|
|Onions||2 Large, chopped|
|Canned condensed beef broth||10 1⁄2 Ounce (1 Can)|
|Chopped celery||2 Cup (32 tbs)|
|Bread cubes||3 Cup (48 tbs)|
|Canned pineapple tidbits||13 1⁄2 Ounce (Drained, 1 Can)|
|Seedless raisins||1⁄2 Cup (8 tbs)|
|Curry powder||1 Teaspoon|
|Garlic powder||1⁄2 Teaspoon|
|Seasoned salt||1 Teaspoon|
|Ground ginger||2 Teaspoon|
Have meat dealer bone the leg or shoulder of pork. (If leg is used, have it cut almost through to bottom so it will lie flat.)
Have wooden skewers available.
Heat butter in a large skillet.
Add rice and onion and cook over medium heat, stirring occasionally, until rice is light brown.
Stir in broth and 1 tea spoon salt; cover tightly and simmer over very low heat 15 minutes.
Combine rice mixture with celery, bread cubes, pineapple, raisins, and a mixture of curry powder, garlic powder, marjoram, and seasoned salt; blend thoroughly by tossing lightly with a fork.
Rub inside surface of flattened leg or shoulder with a mixture of 1 teaspoon salt and the pepper.
Spread dressing over meat; roll lengthwise, secure firmly with skewers, and lace tightly. (Any leftover stuffing may be baked in a greased casserole; place in oven about 1 hour before meat is done.)
Rub meat with the ginger, then place on rack in a large shallow roasting pan.
Roast at 325Â° to 350Â°F 3 to 5 hours (allow 22 to 26 minutes per pound), or until meat thermometer registers 170Â°F. (Insert thermometer into meat and not into stuffing.)
During last 30 minutes of roasting, occasionally spoon reserved pineapple syrup over roast.
Remove from oven and let stand at least 20 minutes before slicing.
Place on a warm platter and garnish with pineapple rings and spiced crab apples.
If desired, make pan gravy with drippings in roasting pan.