|1||Fresh ham or fresh pork shoulder, whole or half,|
|Bone in or boneless|
|2||Stalks celery, including leaves, chopped|
|3||Cloves garlic, chopped|
|1||ts||Brown caraway seeds|
|1||ts||Black caraway seeds (if not available, use brown)|
|1/2||ts||Ground cloves, or 1 teaspoon whole cloves|
|1||tb||Whole allspice, or 1 teaspoon ground allspice|
|1||tb||Grated orange zest|
|Salt, to taste (optional)|
|1 1/2||c||Red table wine|
|1/2||c||Red wine vinegar|
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.