Roast ham and potato and onion pie are basis of buffet meal in Tudor style

December 22, 1991|By Lynn Williams

The number of guests this modernized Tudor-style feast can serve will vary, depending on the size of the ham you choose, and whether or not another main course is included. (Buffet amounts are inexact in any case, because you never know how much each guest will take of each dish.) A rule of thumb when serving roasts is to count on four or five servings per pound for a boneless roast, slightly less for a bone-in roast. If you are serving a large roast and inviting lots of people, you will have to make additional amounts of the side dishes.

Roast fresh ham, Tudor hunt style

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 teaspoon thyme leaves

1 teaspoon brown caraway seed

1 teaspoon black caraway seed (if not available substitute brown)

1 teaspoon celery seed

2 teaspoons cinnamon

1/2 teaspoon ground cloves, or 1 teaspoon whole cloves

1 tablespoon whole allspice or 1 teaspoon ground allspice

1 tablespoon grated orange zest

1 tablespoon black peppercorns

1 large bay leaf

salt to taste (optional)

1 1/2 cup red table wine

1/2 cup red wine vinegar

1/2 cup olive oil

1/2 cup cognac (optional)

Trim every bit of fat possible off meat and discard. Place meat in large non-metal container.

Mix all other ingredients together and pour over meat. Marinate meat in refrigerator -- minimum time 6 hours, maximum time 8 days. Turn meat several times during marination period, so that no section is allowed to become dry.

When ready to roast, transfer meat to large heavy roaster (an enameled iron roasting pan with cover is ideal). Remove bay leaf, peppercorns and whole allspice and cloves (if used) from marinade. Pour marinade over meat.

Roast meat in 350-degree oven, basting frequently. Allow 30 to 40 minutes per pound. The interior should cook to 165 to 175 degrees, as measured by a meat thermometer. Remove cover during last 1/2 hour. Meat should be able to be "cut with a fork" when done. If pan begins to become dry, add additional red wine, and/or water, 1/2 cup at a time. You want at least 1 cup of liquid remaining in pan when roast is done.

Transfer roast to carving platter and allow to cool slightly before carving. If desired, serve surrounded with small baked apples or spiced crab apples.

Hunter's sauce

After making above recipe, strain liquid and vegetables from roasting pan. Transfer vegetables to food processor or blender. Return liquid to roasting pan. Skim as much fat as possible off liquid in pan. Add 1/2 cup hot water to pan and bring to boil over high heat, scraping down particles adhering to pan. Reduce liquid to 1 cup.

Puree vegetables in food processor or blender. Add reduced cooking liquid and blend until smooth. Transfer to small saucepan and bring to boil stirring constantly. If sauce is too thick, thin to desired consistency with hot water. Serve in silver or pewter pitcher, bowl or sauce boat.

Potato and onion pie

6 large potatoes (about 5 pounds), thinly sliced

2 large yellow onions, thinly sliced

1 stick ( 1/4 pound) butter

2 teaspoons paprika

2 teaspoons dried thyme leaves

2 teaspoons dried oregano leaves

1 teaspoon dried rosemary leaves

salt to taste (optional)

freshly ground pepper, to taste

Grease a large (12-inch) pie pan or shallow round casserole with butter.

Melt butter and stir in herbs. Spread 1/4 of potato slices over bottom of prepared cooking dish. Scatter 1/3 of onions over potatoes, allowing rings to separate. Spoon 1/4 of butter mixture over onions. Repeat potato/onion/butter layering twice. Top with remaining potato slices. Pour remaining butter on top.

Cover tightly, either with casserole lid or with foil, shaping foil into a dome above dish so it will not stick to potatoes. Bake in 350-degree oven (it can be cooked with the roast) until potatoes are tender (about 1 1/2 hours).

Sauteed red cabbage and apples

1 small red cabbage, sliced medium thin

4 apples, cut in chunks (use apples of your choice, medium tart to medium sweet, peeled or unpeeled)

4 tablespoons butter

1 tablespoon brown caraway seeds

1/4 cup red wine

1 tablespoon red wine vinegar

Wash sliced cabbage under running water in colander. Allow remaining water to stay on cabbage.

Transfer cabbage to deep saucepan or stoveproof casserole. Add caraway seeds, wine and wine vinegar. Stir thoroughly. Bring to boil. Reduce heat immediately to medium low, cover pot, allow cabbage to cook only until liquid is evaporated. (This will take 5 to 10 minutes.)

While cabbage is cooking, saute apple chunks in butter over medium heat until apples are tender but not mushy.

When ready to serve, stir apples, with butter remaining in pan, into red cabbage.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.