Directions:
- Combine the salt, garlic, thyme, ginger and pepper; rub over 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 for 10 minutes before slicing; serve with remaining glaze. Yield: 12-16 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 270.71 Kcal (1133 kJ) | ||
| Calories from fat | 51.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.73g | 9% | |
|---|---|---|---|
| Cholesterol | 124.74mg | 42% | |
| Sodium | 302.35mg | 13% | |
| Potassium | 782.63mg | 17% | |
| Total Carbs | 7.36g | 2% | |
| Sugars | 6.12g | 24% | |
| Dietary Fiber | 0.07g | 0% | |
| Protein | 41.86g | 84% | |
| Vitamin C | 10.4mg | 17% | |
| Iron | 2mg | 11% | |
| Calcium | 18.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 121.1 Kcal (507 kJ) | ||
| Calories from fat | 23.05 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.56g | 9% | |
|---|---|---|---|
| Cholesterol | 55.8mg | 42% | |
| Sodium | 135.25mg | 13% | |
| Potassium | 350.1mg | 17% | |
| Total Carbs | 3.29g | 2% | |
| Sugars | 2.74g | 24% | |
| Dietary Fiber | 0.03g | 0% | |
| Protein | 18.73g | 84% | |
| Vitamin C | 4.7mg | 17% | |
| Iron | 0.9mg | 11% | |
| Calcium | 8.1mg | 2% | |
* 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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