Combine dry mustard, salt, white pepper, and ground ginger; mix well and rub into roast. Place roast on rack in a shallow roasting pan. Insert meat thermometer so bulb is in center of thickest part of roast. Cook uncovered in a 325°F oven for 2 hours or until meat thermometer registers 170°F. Baste with glaze every 10 minutes during the last 30 minutes of cooking time. Let roast stand 10 minutes before carving to allow juices to set.
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