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Ingredientes
- 1 x Fresh ham or possibly fresh pork shoulder, whole or possibly half,
- Â Â Bone in or possibly boneless
- 2 lrg Onions, minced
- 2 lrg Carrots, minced
- 2 stalk celery, including leaves, minced
- 3 x Cloves garlic, minced
- 1 tsp Brown caraway seeds
- 1 tsp Black caraway seeds (if not available, use brown)
- 1 tsp Celery seed
- 2 tsp Grnd cinnamon
- 1/2 tsp Grnd cloves, or possibly 1 tsp. whole cloves
- 1 Tbsp. Whole allspice, or possibly 1 tsp. grnd allspice
- 1 Tbsp. Grated orange zest
- 1 Tbsp. Black peppercorns
- 1 lrg Bay leaf
- Â Â Salt, to taste (optional)
- 1Â 1/2 c. Red table wine
- 1/2 c. Red wine vinegar
- 1/2 c. Extra virgin olive oil
- 1/2 c. Cognac (optional)
Direcciones
- Trim every bit of fat possible off the meat and throw away. 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 hrs or possibly up to 8 days. Turn the meat several times during marination so which 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 min per lb.. 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 in additional red wine and/or possibly water, 1/2 c. at a time. You will want at least 1 c. of liquid remaining in the panwhen the roast is done.
- Transfer the roast to a carving platter and allow it to cold slightly before carving. If you like, serve surrounded with small baked apples or possibly spiced crab apples.
- HUNTER'S SAUCE: Strain the liquid and vegetables from the roasting pan.
- Transfer the vegetables to a food processor or possibly blender. Return the liquid to the roasting pan and skim off as much fat as possible. Add in 1/2 c. of warm 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 c..
- Puree the vegetables in the food processor or possibly blender. Add in the reduced cooking liquid and blend till 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 warm water. Serve in a silver or possibly pewter pitcher, bowl or possibly sauceboat.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 201g | |
| Recipe makes 6 servings | |
| Calories 301 | |
| Calories from Fat 165 | 55% |
| Total Fat 18.72g | 23% |
| Saturated Fat 2.75g | 11% |
| Trans Fat 0.0g | |
| Cholesterol 1mg | 0% |
| Sodium 40mg | 2% |
| Potassium 282mg | 8% |
| Total Carbs 11.91g | 3% |
| Dietary Fiber 3.1g | 10% |
| Sugars 3.69g | 2% |
| Protein 1.53g | 2% |
