Roast Fresh Ham, Tudor Style

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.