Honey-Baked Pork Roast

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Photo: Hector Manuel Sanchez

Total Time

4 Hours 15 Mins

Yield

Serves 16 (serving size: about 3 oz. pork and about 2 1/2 tsp. sauce)

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.

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

Nutritional Information

Calories 277
Fat 16.7g
Satfat 5.7g
Monofat 7.6g
Polyfat 1.9g
Protein 19g
Carbohydrate 12g
Fiber 0.0g
Cholesterol 70mg
Iron 1mg
Sodium 422mg
Calcium 29mg
Sugars 10g
Est. added sugars 7g

How to Make It

Step 1

Preheat oven to 300°F.

Step 2

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.

Step 3

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.

Step 4

Combine remaining 1/4 cup honey, mayonnaise, and remaining ingredients; serve sauce with pork.