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Title: Roast Fresh Ham, Tudor Style
Categories: British Pork European
Yield: 6 Servings

1 Fresh ham or fresh pork shoulder, whole or half,
  Bone in or boneless
2lgOnions, chopped
2lgCarrots, chopped
2 Stalks celery, including leaves, chopped
3 Cloves garlic, chopped
1tsBrown caraway seeds
1tsBlack caraway seeds (if not available, use brown)
1tsCelery seed
2tsGround cinnamon
1/2tsGround cloves, or 1 teaspoon whole cloves
1tbWhole allspice, or 1 teaspoon ground allspice
1tbGrated orange zest
1tbBlack peppercorns
1lgBay leaf
  Salt, to taste (optional)
1 1/2cRed table wine
1/2cRed wine vinegar
1/2cOlive oil
1/2cCognac (optional)

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 1/2 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, 1/2 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 1/2 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.