Roast Fresh Ham, Tudor Style
Yield
6 servingsPrep
20 minCook
3 hrsReady
8 daysIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
pork shoulder
|
*
|
| 2 | large |
onions
chopped |
|
| 2 | large |
carrots
chopped |
|
| 2 | each |
celery stalks
chopped |
|
| 3 | cloves |
garlic
chopped |
|
| 5 | ml |
caraway seeds
|
|
| 5 | ml |
celery seeds
|
|
| 1E+1 | ml |
cinnamon
ground |
|
| 2.5 | ml |
cloves
|
|
| 15 | ml |
orange zest
grated |
|
| 15 | ml |
black peppercorns
|
|
| 1 | large |
bay leaves
|
*
|
| 355 | ml |
red wine
|
*
|
| 118 | ml |
red wine vinegar
|
|
| 118 | ml |
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.
