CATEGORY |
CUISINE |
TAG |
YIELD |
Meats, Grains |
Baltimore |
Pork |
6 |
Servings |
INGREDIENTS
1 |
|
Fresh ham or fresh pork shoulder, whole or half, |
|
|
Bone in or boneless |
2 |
lg |
Onions, chopped |
2 |
lg |
Carrots, chopped |
2 |
|
Stalks celery, including leaves, chopped |
3 |
|
Cloves 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 teaspoon whole cloves |
1 |
tb |
Whole allspice, or 1 teaspoon ground allspice |
1 |
tb |
Grated orange zest |
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) |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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