Roast Fresh Ham, Tudor Style

• 1 each pork shoulder
• 2 large onions chopped
• 2 large carrots chopped
• 2 each celery stalks chopped
• 3 cloves garlic chopped
• 1 teaspoon caraway seeds
• 1 teaspoon celery seeds
• 2 teaspoons cinnamon ground
• 1/2 teaspoon cloves
• 1 tablespoon orange zest grated
• 1 tablespoon black peppercorns
• 1 large bay leaves
• 1 1/2 cups red wine
• 1/2 cup red wine vinegar
• 1/2 cup olive oil

1. Trim every bit of fat possible off the meat and discard.
2. Place the meat in a large non-metal container.
3. Mix all of the other ingredients together and pour over the meat.
4. Marinate the meat in the refrigerator for at least 6 hours or up to 8 days.
5. Turn the meat several times during marination so that no section is allowed to become dry.
6. When ready to roast, transfer the meat to a large heavy roaster pan (an enameled iron roaster with a lid would be ideal).
7. Remove the bay leaf, peppercorns, whole allspice and whole cloves (if used) from the marinade and pour the marinade over the meat.
8. Roast the meat in a 350F (180C) F oven, basting frequently.
9. Allow 30 to 40 minutes per pound.
10. Remove the cover during the last 1/2 hour.
11. You should be able to "cut with a fork" when done.
12. If the pan becomes too dry, add additional red wine and/or water, 1/2 cup at a time.
13. You will want at least 1 cup of liquid remaining in the panwhen the roast is done.
14. Transfer the roast to a carving platter and allow it to cool slightly before carving.
15. If desired, serve surrounded with small baked apples or spiced crab apples.

pork shoulder, onions, carrots, celery, garlic, caraway seeds, celery seeds, cinnamon ground, cloves, orange zest, black peppercorns, bay leaves, red wine, red wine vinegar, olive oil

Taken from recipeland.com/recipe/v/roast-fresh-ham-tudor-style-46421 (may not work)