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Roast Fresh Ham, Tudor Style

 

38

Yield

6

servings

Prep

20

min

Cook

3

hrs

Ready

8

days

Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
 

Ingredients

1 each pork shoulder
*
2 large onions
chopped
2 large carrots
chopped
2 each celery stalks
chopped
3 cloves garlic
chopped
1 teaspoon caraway seeds
1 teaspoon celery seeds
2 teaspoons cinnamon
ground
½ teaspoon cloves
1 tablespoon orange zest
grated
1 tablespoon black peppercorns
1 large bay leaves
*
1 ½ cups red wine
*
½ cup red wine vinegar
½ cup olive oil

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 133g (4.7 oz)
Amount per Serving
Calories 20880% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 3g 13%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 34mg 1%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 11%
Sugars g
Protein 3g
Vitamin A 82% Vitamin C 15%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?

 

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