Roast Fresh Ham, Tudor Style Recipe

click to rate
0 votes | 1215 views
Servings: 6


Cost per serving $2.71 view details


  1. Trim every bit of fat possible off the meat and throw away. Place the meat in a large non-metal container.
  2. Mix all of the other ingredients together and pour over the meat. Marinate the meat in the refrigerator for at least 6 hrs or possibly up to 8 days. Turn the meat several times during marination so which no section is allowed to become dry.
  3. 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.
  4. Roast the meat in a 350 F oven, basting frequently. Allow 30 to 40 min per lb.. 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 in additional red wine and/or possibly water, 1/2 c. at a time. You will want at least 1 c. of liquid remaining in the panwhen the roast is done.
  5. Transfer the roast to a carving platter and allow it to cold slightly before carving. If you like, serve surrounded with small baked apples or possibly spiced crab apples.
  6. HUNTER'S SAUCE: Strain the liquid and vegetables from the roasting pan.
  7. Transfer the vegetables to a food processor or possibly blender. Return the liquid to the roasting pan and skim off as much fat as possible. Add in 1/2 c. of warm 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 c..
  8. Puree the vegetables in the food processor or possibly blender. Add in the reduced cooking liquid and blend till 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 warm water. Serve in a silver or possibly pewter pitcher, bowl or possibly sauceboat.


Add the recipe to which day?
« Today - Jun 03 »
Today - Jun 03
June 4 - 10
June 11 - 17
June 18 - 24
Please select a day
or Cancel
Loading... Adding to Planner


Nutrition Facts

Amount Per Serving %DV
Serving Size 201g
Recipe makes 6 servings
Calories 301  
Calories from Fat 165 55%
Total Fat 18.72g 23%
Saturated Fat 2.75g 11%
Trans Fat 0.0g  
Cholesterol 1mg 0%
Sodium 40mg 2%
Potassium 282mg 8%
Total Carbs 11.91g 3%
Dietary Fiber 3.1g 10%
Sugars 3.69g 2%
Protein 1.53g 2%
How good does this recipe look to you?
Click to rate it:

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)


Leave a review or comment