Ingredients

1 fresh ham or fresh pork shoulder, whole or half, bone in or boneless
2 large onions, chopped
2 large carrots, chopped
2 stalks celery, including leaves, chopped
3 cloves garlic, chopped
1 tsp. brown caraway seeds
1 tsp. black caraway seeds (if not available, use brown)
1 tsp. celery seed
2 tsp. ground cinnamon
1/2 tsp. ground cloves, or 1 tsp. whole cloves
1 Tbsp. whole allspice, or 1 tsp. ground allspice
1 Tbsp. grated orange zest
1 Tbsp. black peppercorns
1 large 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)

Cooking Instructions

Trim every bit of fat possible off the meat and discard. Place the meat in a large nonmetal 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 marinating 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 to 175 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 C. at a time. You will want at least 1 C. of liquid remaining in the pan when 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 C. 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 C.. 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.

My tears have been my food day and night, While they say to me all day long, “Where is your God?” (Psalms 42:3)