Quick & Easy

Almond and apricot stuffed pork leg

Almond and apricot stuffed pork leg; great for sharing with friends and family.
almond and apricot stuffed pork leg
1H 15M



1.Preheat oven to 250°C/480°F.
2.Soak bread in milk 30 seconds; squeeze out excess milk. Combine bread, butter, ground and chopped almonds, apricot, sage and cinnamon in small bowl; season to taste.
3.Score pork skin in diagonal pattern. Cut a slit in pork lengthways through the middle to make pocket; push stuffing into pocket.
4.Combine salt, extra cinnamon and sugar in small bowl. Rub pork skin with oil then salt mixture. Place pork on oiled wire rack over large baking dish. Roast, uncovered, 15 minutes.
5.Reduce oven to 200°C/400°F; roast a further 45 minutes or until pork is cooked. Remove pork from oven. Cover; stand 10 minutes.
6.Meanwhile, make prosciutto and port sauce. Cook prosciutto in heated medium frying pan, stirring, until browned. Add port; boil 1 minute. Add mustard, jam, cinnamon and sage; cook, stirring, 2 minutes. Add stock; simmer, uncovered, 5 minutes. Stir in butter until melted. Strain sauce into heatproof jug; season to taste.
7.Serve sliced pork with sauce.

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