|4 lb (1.8 kg) boneless leg of pork (unsmoked ham)||2½ lb (1.1 kg) new potatoes, halved if large|
|1¼ cups hard cider, apple cider, or unsweetened apple juice||1 tbsp olive oil|
|2 bay leaves||finely grated zest of 1 orange|
|3 tbsp orange marmalade||sea salt and freshly ground black pepper|
|1 tbsp light or dark brown sugar||4 heads curly endive (chicory), trimmed and quartered lengthwise|
Place the pork in a large pot, add the cider and bay leaves, then pour in enough hot water to cover the pork. Cover, bring to a boil, then reduce to a simmer and cook for 40 minutes. Preheat the oven to 350 F (180 C).
Remove the pork from the pot and peel away the outer skin, leaving a layer of fat. Put the marmalade in a saucepan and heat gently over low heat until liquid. Brush the pork liberally with the marmalade, then sprinkle with the sugar.
Place the pork in a roasting pan. Toss the potatoes with the oil and orange zest, season well with salt and pepper, then add to the pan. Roast in the oven for 50 minutes- 1 hour (see Cook's Notes). Add the endive (chicory) for the last 20 minutes of cooking, tossing it in some of the cooking juices, to coat.
Remove the pork from the pan and keep warm while it rests for at least 15 minutes. Slice and serve with the potatoes and endive (chicory).
To calculate the cooking time for the ham, allow 20 minutes per 1lb (450g), plus 20 minutes. That's 1 hour 40 minutes in all for a 4lb (1.8kg) roast. To double check, pierce it with a knife a few minutes before the end of cooking-if it goes in easily, the ham is done.
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