Roast Fresh Ham, Tudor Style
Submitted by jordan
Pork shoulder marinates for days in red wine, warming spices, and orange zest, then roasts until fork-tender in this historic Tudor-era feast centerpiece.
YIELD
6 servingsPREP
20 minCOOK
3 hrsREADY
8 daysThis old-world pork roast draws on medieval English cooking traditions, where meat was steeped in aromatic wine marinades spiked with cinnamon, cloves, and caraway seeds.
The extended marination (up to 8 days) transforms even tough cuts into succulent, spoon-tender meat that practically falls apart.
Serve it surrounded by roasted apples or spiced crab apples for an impressive holiday centerpiece that travels back in time.
Chef Tips
- Plan ahead: This recipe requires at least 6 hours of marinating, but the flavor deepens dramatically over several days, so start at least 2-3 days before serving.
- Monitor the liquid: Check the roasting pan every 30 minutes and add more wine or water if it looks dry; you need liquid for basting and for a rich pan sauce.
- Test for doneness: The meat should be so tender you can shred it with a fork; if it’s still tough, continue roasting and checking every 15 minutes.
Ingredients
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℉ (180℃) F oven, basting frequently.
Allow 30 to 40 minutes per pound.
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.
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