Apricot Glazed Barbequed British Pork Leg

Recipe ©2024 by Love British Food Director & Ambassador Ben Bartlett

You will need a hooded gas or lumpwood charcoal BBQ.

Ingredients

• 2kg British Pork leg roast – off the bone, rolled & tied (your butcher can do this for you)
• 200 mls White Wine
• 100 mls Water
• 2 Peaches 
• 2 sprigs Rosemary
• 100 mls Apricot Jam 
• 1 Tbsp British Rapeseed Oil
• Sea Salt and Pepper

Method

1. Roughly score the meat in a criss-cross fashion on both sides but not too deep, and then rub about 1 Tbsp of rapeseed oil and 1 tsp of salt all over it. Chop the Rosemary up and rub it in as well. Season with a little cracked black pepper. Place the whole pork onto a roasting rack onto a baking dish with some silicone paper and foil on the bottom (this can get quite sticky, so this protects the dish and saves a lot of cleaning afterward!)Slice the peaches and place on top of the pork. Get a measuring jug and pour about a ½ of the wine in it and about ½ of the water, then leave. Get the apricot jam, put ½ in a pan on the bbq until runny.
2. Turn on the BBQ to high under the grill, then put the roasting hood down until the hooded temperature reaches 200-220C. Place the baking dish/rack with roast onto the hotplate, or if there is no plate, place it onto the left-hand side grill but with NO burners on underneath! 
3. Use a wire tray and place it onto the plate to raise the meat higher. When up to temperature, put the pork onto the hotplate and close the hood. Cook for 30 minutes. Keep an eye on the temperature!
4. It will take about 1.5 – 2 hours to cook. After about 30 minutes, turn the burners down to allow the temperature to drop to 190C and no lower. Add the wine to the dish but not over the pork. After an hour, take it out and place a meat thermometer into the thickest part of the flesh. It should be about halfway to the pork set, if not, leave it in longer. If it is higher, do not worry. Pour the apricot jam all over the pork and spread with a pastry brush or the back of a spoon and put it back on the BBQ plate.) Getting hungry? Yum!
5. After 30 minutes, take it out and, put the thermometer back into the meat and check it. Cover it with foil for at least 15 minutes to rest if ready. It should be a little charred and shiny and look delicious with the peaches and Rosemary on top. 
6. Pour the juices into a pan and place over the grill or side burner on low.
7. When rested, slice the pork with a sharp knife, pouring the pan juices over the top of the pork. There should be some peach bits in the gravy. Please leave them in, as this adds to the look. Serve with roasted veggies.