This is a print preview of "Roast Fresh Ham, Tudor Style" recipe.

Roast Fresh Ham, Tudor Style Recipe
by Global Cookbook

Roast Fresh Ham, Tudor Style
Rating: 0/5
Avg. 0/5 0 votes
 
  Servings: 6

Ingredients

  • 1 x Fresh ham or possibly fresh pork shoulder, whole or possibly half,
  •     Bone in or possibly boneless
  • 2 lrg Onions, minced
  • 2 lrg Carrots, minced
  • 2 stalk celery, including leaves, minced
  • 3 x Cloves garlic, minced
  • 1 tsp Brown caraway seeds
  • 1 tsp Black caraway seeds (if not available, use brown)
  • 1 tsp Celery seed
  • 2 tsp Grnd cinnamon
  • 1/2 tsp Grnd cloves, or possibly 1 tsp. whole cloves
  • 1 Tbsp. Whole allspice, or possibly 1 tsp. grnd allspice
  • 1 Tbsp. Grated orange zest
  • 1 Tbsp. Black peppercorns
  • 1 lrg Bay leaf
  •     Salt, to taste (optional)
  • 1 1/2 c. Red table wine
  • 1/2 c. Red wine vinegar
  • 1/2 c. Extra virgin olive oil
  • 1/2 c. Cognac (optional)

Directions

  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.