Orange Glazed Pork Rolls

When you want smoky pork flavor but don’t want to serve ham, roast a smoked pork shoulder roll. Its neat shape makes for easy serving, so it’s no trouble to prepare several.

2 smoked pork shoulder rolls (3 pounds each)

1⁄4 teaspoon whole black peppercorns

1 bay leaf

1 jar (10 to 12 ounces) orange marmalade

2 tablespoons bottled white horseradish

• Remove stockinette casing (if any) from pork rolls, if directed on label. In 8-quart saucepot, place shoulder rolls, peppercorns, bay leaf, and enough water to cover meat; heat to boiling over high heat. Reduce heat; cover and simmer until pork rolls are tender, about 1 hour 30 minutes.
• Preheat oven to 350°F. In small bowl, combine orange marmalade and horseradish.
• When shoulder rolls are done, arrange in 13" by 9" baking pan; bake, brushing occasionally with marmalade mixture, 20 minutes.
• To serve, cut rolls into slices and arrange on warm platter.

Makes 12 main-dish servings.

Prep: 5 minutes

Cook/Bake: 1 hour 50 minutes