Roast fresh ham, tudor style

6 servings

Ingredients

Quantity Ingredient
1 Fresh ham or fresh pork shoulder, whole or half,
Bone in or boneless
2 larges Onions, chopped
2 larges Carrots, chopped
2 Stalks celery, including leaves, chopped
3 Cloves garlic, chopped
1 teaspoon Brown caraway seeds
1 teaspoon Black caraway seeds (if not available, use brown)
1 teaspoon Celery seed
2 teaspoons Ground cinnamon
½ teaspoon Ground cloves, or 1 teaspoon whole cloves
1 tablespoon Whole allspice, or 1 teaspoon ground allspice
1 tablespoon Grated orange zest
1 tablespoon Black peppercorns
1 large Bay leaf
Salt, to taste (optional)
1½ cup Red table wine
½ cup Red wine vinegar
½ cup Olive oil
½ cup Cognac (optional)

Directions

Trim every bit of fat possible off the meat and discard. Place the meat in a large non-metal container.

Mix all of the other ingredients together and pour over the meat.

Marinate the meat in the refrigerator for at least 6 hours or up to 8 days. Turn the meat several times during marination so that no section is allowed to become dry.

When ready to roast, transfer the meat to a large heavy roaster pan (an enameled iron roaster with a lid would be ideal). Remove the bay leaf, peppercorns, whole allspice and whole cloves (if used) from the marinade and pour the marinade over the meat.

Roast the meat in a 350 F oven, basting frequently. Allow 30 to 40 minutes per pound. The inside temperature should be 165 F to 175F as measured with a meat thermometer. Remove the cover during the last ½ hour. You should be able to "cut with a fork" when done. If the pan becomes too dry, add additional red wine and/or water, ½ cup at a time. You will want at least 1 cup of liquid remaining in the panwhen the roast is done.

Transfer the roast to a carving platter and allow it to cool slightly before carving. If desired, serve surrounded with small baked apples or spiced crab apples.

HUNTER'S SAUCE: Strain the liquid and vegetables from the roasting pan. Transfer the vegetables to a food processor or blender. Return the liquid to the roasting pan and skim off as much fat as possible.

Add ½ cup of hot water to the pan and bring to a boil over high heat, scraping up the particles adhering to the pan. Reduce the liquid to 1 cup.

Puree the vegetables in the food processor or blender. Add the reduced cooking liquid and blend until smooth. Transfer to a small saucepan and bring to a boil, stirring constantly. If the sauce is too thick, thin to the desired consistency with hot water. Serve in a silver or pewter pitcher, bowl or sauceboat.

[The Baltimore Sun; Dec 22, 1991] Posted by Fred Peters.

Related recipes