Credit: Drum Magazine
Preheat the oven to 180°C.
Rub the leg of pork well with enough salt, pepper and half the olive oil.
Massage the salt and pepper into the leg of pork all round, using the olive oil to help it penetrate the meat.
Mix the potato and onions with the rest of the olive oil and place it on the bottom of a heavy-based oven roasting pan.
Place the springs of rosemary on top.
Place the seasoned leg of pork, uncovered, on top of the onions and potatoes and place it in the centre of the oven.
Roast the pork 30 minutes for every 500g and add an extra 10 minutes of oven time at the end.
When the pork goes in the oven, make the glaze by mixing all the ingredients together.
About 5 – 10 minutes before the total roasting time is finished, baste or paint the leg with the marmalade glaze, using a kitchen brush.
Repeat this until the glaze mixture has been used and the leg is a golden, shiny colour.
Place it back in the oven again for about ten minutes.
Once done remove the roast from the oven and let it rest under some foil for 10 minutes before carving in thin slices.
The resting time is really important.