Free Recipe Roast Fresh Ham, Tudor Style

Recipe Type: Free London Towne Recipes
Recipe Preparation: bake
Cooking Temperature:
Recipe Serves: 6

Ingredients for Roast Fresh Ham, Tudor Style Recipe

1 Fresh ham or fresh pork
1/2 ts Ground cloves, or 1 teaspoon
-shoulder, whole or half,
-whole cloves
Bone in or boneless 1
tb Whole allspice, or 1
2 lg Onions, chopped
-teaspoon ground allspice
2 lg Carrots, chopped
1 tb Grated orange zest
2 Stalks celery, including
1 tb Black peppercorns
-leaves, chopped 1
lg Bay leaf
3 Cloves garlic, chopped
Salt, to taste (optional)
1 ts Brown caraway seeds 1
1/2 c Red table wine
1 ts Black caraway seeds (if not
1/2 c Red wine vinegar
-available, use brown) 1/2
c Olive oil
1 ts Celery seed
1/2 c Cognac (optional)
2 ts Ground cinnamon

Roast Fresh Ham, Tudor Style Preparation

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.

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