Categories: Pork 
      Yield: 6 servings 
  
      1    Fresh ham or fresh pork 
           -shoulder, whole or half, 
           Bone in or boneless 
      2 lg Onions, chopped 
      2 lg Carrots, chopped 
      2    Stalks celery, including 
           -leaves, chopped 
      3    Cloves garlic, chopped 
      1 ts Brown caraway seeds 
      1 ts Black caraway seeds (if not 
           -available, use brown) 
      1 ts Celery seed 
      2 ts Ground cinnamon 
    1/2 ts Ground cloves, or 1 teaspoon 
           -whole cloves 
      1 tb Whole allspice, or 1 
           -teaspoon ground allspice 
      1 tb Grated orange zest 
      1 tb Black peppercorns 
      1 lg 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) 
  
  Trim every bit of fat possible off the meat and discard.  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 hours or up to 8 days. Turn the 
  meat several times during marination 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 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 
  additional red wine and/or water, 1/2 cup at a time. You will want at least 
  1 cup of liquid remaining in the panwhen 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 cup 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 cup. 
   
  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. 
   
  [The Baltimore Sun; Dec 22, 1991] 
   
  Posted by Fred Peters.