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Roast Fresh Ham, Tudor Style




Source of Recipe


Tudor Times


List of 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)



Recipe



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 marinating 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 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 pan when 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.

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.

Serves 4.