1 fresh ham or fresh pork shoulder, w, hole or half,
1 bone in or boneless
2 large onions, chopped
2 large carrots, chopped
2 stalks celery, including leaves, ch, opped
3 cloves garlic, chopped
1 tsp brown caraway seeds
1 tsp black caraway seeds (if not availab, le, 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 groun, d allspice
1 tbsp grated orange zest
1 tbsp black peppercorns
1 large bay leaf
1 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)
A Recipe for
Roast Fresh Ham Tudor Style
The seven deadly sins ... Food, clothing, firing, rent, taxes, respectability and children. Nothing can lift those seven milestones from man's neck but money; and the spirit cannot soar until the milestones are lifted. |
| George Bernard Shaw |
Food Tip |
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| Epicurus |
This Recipe for Roast Fresh Ham Tudor Style is one of thousands in the Recipes-to-go Meat Cookbook.
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| Harriet Van Horne |
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| Norwegian Proverb |
This is a recipe for Roast Fresh Ham Tudor Style from the recipe cookbook of Recipes-to-go (Meat)
C is for cookie, it's good enough for me; oh cookie cookie cookie starts with C. |
| Cookie Monster , character on "Sesame Street," U.S. children's television program |
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| Alfred E. Newman |
Hungry men think the cook lazy. |
| Anonymous |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
Whenever you eliminate the inedible, whatever remains, however unpalatable, must be food. |
| Anonymous |
Food Tip |
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.
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.
[The Baltimore Sun; Dec 22, 1991]
Posted by Fred Peters.
Serves: 6
Roast Fresh Ham Tudor Style Recipe brought to you by Recipes To-Go