• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Roast Fresh Ham, Tudor Style

  • Recipe Submitted by on

Category: Pork

 Ingredients List

  • 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)


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.

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