Vincent Price's Roast Pork Castilian Style |
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Prep Time: 15 Minutes Cook Time: 345 Minutes |
Ready In: 360 Minutes Servings: 14 |
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Vincent Price was truly a gourmet chef, and this is a fabulous recipe. Being a household of only 2, I prepared this with a small boneless pork loin roast and used 1/4 of the rest of the ingredients... absolutely delicious, probably one of the best roast pork dishes I have ever sampled. This is from the renowned 1965 cookbook A Treasury of Great Recipes by Vincent and Mary Price, and this is the original recipe as prepared with a 12 to 14 pound fresh ham. Ingredients:
1 (12 lb) fresh ham |
4 tablespoons butter |
3 bay leaves, crumbled |
3 cloves garlic, minced |
1/2 teaspoon dried thyme |
2 tablespoons chopped parsley |
3 tablespoons minced onions |
2/3 cup white wine, divided |
2 tablespoons sweet paprika |
2 teaspoons salt |
1 lemon, juice of |
Directions:
1. Preheat oven to 350 degrees F.
2. Score the skin and fat of the fresh ham.
3. Place in a shallow roasting pan (in Spain they use an oval earthenware one) and rub the skin with the butter.
4. Combine bay leaves, garlic, thyme, parsley and minced onion; sprinkle this over the meat.
5. Next sprinkle meat with the juice of 1 lemon, 1/3 cup white wine, sweet paprika and salt.
6. Roast meat for 1-1/2 hours.
7. Remove fat that has accumulated in the pan.
8. Add to pan: 1/3 cup white wine and 1 cup water.
9. Continue to roast for 3-1/2 to 4-1/2 hours longer, or a total of 25 minutes per pound, basting every half hour with the pan juices.
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