Roast Fresh Ham, Tudor Style
Yield: 6 servings
Ingredients
1 Fresh ham or fresh pork
-shoulder, whole or half,
Bone in or boneless
2 lg Onions, chopped
2 lg Carrots, chopped
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 ts Celery seed
2 ts Ground cinnamon
1/2 ts Ground cloves, or 1 teaspoon
-whole cloves
1 tb Whole allspice, or 1
-teaspoon ground allspice
1 tb Grated orange zest
1 tb Black peppercorns
1 lg Bay leaf
Salt, to taste (optional)
1 1/2 c Red table wine
1/2 c Red wine vinegar
1/2 c Olive oil
1/2 c Cognac (optional)
Instructions 1. Trim every bit of fat possible off the meat and discard. Place the meat in a large non-metal container.
2. 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.
3. 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.
4. 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.
5. 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.
Yield: 6 servings
Ingredients
1 Fresh ham or fresh pork
-shoulder, whole or half,
Bone in or boneless
2 lg Onions, chopped
2 lg Carrots, chopped
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 ts Celery seed
2 ts Ground cinnamon
1/2 ts Ground cloves, or 1 teaspoon
-whole cloves
1 tb Whole allspice, or 1
-teaspoon ground allspice
1 tb Grated orange zest
1 tb Black peppercorns
1 lg Bay leaf
Salt, to taste (optional)
1 1/2 c Red table wine
1/2 c Red wine vinegar
1/2 c Olive oil
1/2 c Cognac (optional)
Instructions 1. Trim every bit of fat possible off the meat and discard. Place the meat in a large non-metal container.
2. 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.
3. 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.
4. 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.
5. 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.
