Directions:
- Combine the salt, garlic, thyme, ginger and pepper; rub over the entire roast. Place roast with fat side up on a rack in a shallow roasting pan. Bake, uncovered, at 350* for 2 hours.
- Meanwhile, in a saucepan, combine brown sugar and cornstarch. Stir in the remaining glaze ingredients until smooth. Bring to a boil; cook and stir for 2 minutes. Brush some of the glaze over roast.
- Bake 1 hour longer or until a meat thermometer reads 160*, brushing occasionally with glaze. Let stand 10 minutes before slicing; serve with remaining glaze.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 541.42 Kcal (2267 kJ) | ||
| Calories from fat | 103.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.45g | 18% | |
|---|---|---|---|
| Cholesterol | 249.48mg | 83% | |
| Sodium | 604.69mg | 25% | |
| Potassium | 1565.25mg | 33% | |
| Total Carbs | 14.72g | 5% | |
| Sugars | 12.23g | 49% | |
| Dietary Fiber | 0.14g | 1% | |
| Protein | 83.72g | 167% | |
| Vitamin C | 20.9mg | 35% | |
| Iron | 4mg | 22% | |
| Calcium | 36.2mg | 4% | |
| Amount Per 100 g | |||
| Calories | 121.1 Kcal (507 kJ) | ||
| Calories from fat | 23.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 18% | |
|---|---|---|---|
| Cholesterol | 55.8mg | 83% | |
| Sodium | 135.25mg | 25% | |
| Potassium | 350.1mg | 33% | |
| Total Carbs | 3.29g | 5% | |
| Sugars | 2.74g | 49% | |
| Dietary Fiber | 0.03g | 1% | |
| Protein | 18.73g | 167% | |
| Vitamin C | 4.7mg | 35% | |
| Iron | 0.9mg | 22% | |
| Calcium | 8.1mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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