Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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.

[The Baltimore Sun; Dec 22, 1991]

Posted by Fred Peters.

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