Marinade: In a small bowl, combine marmalade, sherry, ginger, garlic, mustard, soy sauce, sesame oil and lemon rind.

Place roast in large plastic bag and pour marinade over; tie shut and refrigerate for at least 4 hours or up to 24 hours, rotating bag occasionally.

Roast uncovered, in 350*F (180*C) oven for 2 21/2 hours or until meat thermometer registers 160*F or (70*C) and juices run clear when roast is pierced. Let stand for 25 minutes before carving into thin slices. Serve with Mango salsa.

Mango Salsa:

In small bowl, combine mango, onion, cucumber, lime juice, lime rind and cumin. Cover and let stand for at least 1 hour or up to 4 hours.

Author's note: "It's much better for you than gravy. Papaya can be used instead of mango. Peel cucumber if skin is tough or waxed".

My note: try this salsa on fish - sounds like a good one. Posted to