Ingredients
Preparation
Step 1
For a 4-pound boneless roast, serving 8 to 10. Roasting time: 2 1/4 to 2 1/2 hours at 350°F, to internal temperature 160°F. Buy the center cut of the loin, folded in two and tied fat side out to make a roast about 5 inches in circumference. I highly recommend the spice marinade on page 49. To use it, untie the roast and rub it all over with the mixture, using 1/4 teaspoon per pound. Lightly score the fat side and retie. Cover and refrigerate for an hour or up to 48 hours. Roast, basting occasionally, as for the master recipe, and after 1 1/2 hours strew into the pan 1/2 cup each of chopped carrots and onions and 3 large cloves of smashed unpeeled garlic. Make the sauce as described, or prepare a port-wine sauce (see page 51).
VARIATION
Step 2
ROAST FRESH HAM (LEG OF FRESH PORK). A 7-to-8-pound boneless leg serves 20 to 24. Timing: about 3 1/2 hours, at 425°F for 15 minutes and then at 350°F, to internal temperature 160°F. A preroasting marinade is recommended: untie the pork and give it a 2-day spice marinade, as described for the pork loin, then retie. After browning the roast for 15 minutes, protect the areas not covered by fat by draping 8 to 10 strips of blanched bacon (see page 60) over the meat. Continue roasting at 350°F as described for rips the pork loin, strewing in the vegetables after 2 1/2 hours. Remove the bacon strips the last 1/2 hour. The port wine sauce (see page 51) would go nicely here.
baked smoked ham and shoulder
Step 3
These come fully or partially cooked. Follow the directions on the label for baking them. I prefer to braise them in wine, as described on page 59.
