GLAZE:
1/4 cup packed brown sugar
1 tablespoon cornstarch
1 cup orange juice
1/3 cup water
1 tablespoon Dijon mustard
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
350ºF 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 160ºF, brushing occasionally with glaze. Let
stand for 10 minutes before slicing; serve with remaining glaze. Yield: 12-16
servings.
