---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Roast Fresh Ham, Tudor Style
 Categories: Pork
      Yield: 6 Servings
 
      1    Fresh ham or fresh pork
           - shoulder, whole or half,
           - bone in or boneless
      2 lg Onions; chopped
      2 lg Carrots; chopped
      2    Celery ribs; chopped,
           - including leaves
      3 cl 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 ts Whole cloves
      1 tb Whole allspice -OR-
      1 ts Ground allspice
      1 tb Orange zest; grated
      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)
 
  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 to 175 F
  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.
  
  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.
  
  Recipe FROM: The Baltimore Sun, Dec 22, 1991
  
  Posted by: Fred Peters
 
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