Roast Fresh Ham~ Tudor Style Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1: Fresh ham or fresh pork shoulder, whole or half,
Bone in or boneless,
2 large: Onions, chopped
2 large: Carrots, chopped
2 Stalks: celery, including leaves, chopped
3 Cloves: garlic, chopped
1 tsp: Brown caraway seeds,
1 tsp: Black caraway seeds, if not available, use brown
1 tsp: Celery seed,
2 tsp: Ground cinnamon,
1/2 tsp: Ground cloves, or 1 teaspoon whole cloves
1 tbsp: Whole allspice, or 1 teaspoon ground allspice
1 tbsp: Grated orange zest,
1 tbsp: Black peppercorns,
1 large: Bay leaf,
Salt, to taste, optional
1 1/2 cup: Red table wine,
1/2 cup: Red wine vinegar,
1/2 cup: Olive oil,
1/2 cup: Cognac, optional
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 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
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.
HUNTERS 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.
[The Baltimore Sun; Dec 22, 1991]
Posted by Fred Peters.
Source from luhu.jp
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 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
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.
HUNTERS 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.
[The Baltimore Sun; Dec 22, 1991]
Posted by Fred Peters.
Source from luhu.jp
Tags
Pork