Prep 15 mins
Cook 6 hrs
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.
- 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
- Preheat oven to 350 degrees F.
- Score the skin and fat of the fresh ham.
- Place in a shallow roasting pan (in Spain they use an oval earthenware one) and rub the skin with the butter.
- Combine bay leaves, garlic, thyme, parsley and minced onion; sprinkle this over the meat.
- Next sprinkle meat with the juice of 1 lemon, 1/3 cup white wine, sweet paprika and salt.
- Roast meat for 1-1/2 hours.
- Remove fat that has accumulated in the pan.
- Add to pan: 1/3 cup white wine and 1 cup water.
- 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.
I also used a shoulder roast instead of the fresh ham. I removed some of the fat prior to cooking. Everything else is just the same as written. I purchased his and his wife's cookbook in '77 and have about worn out the pages. Best cookbook on the planet.
Scrumptious. I used a 3-4lb. pork roast, and cut the spice mixture to about a third. (I wouldn't omit the salt because I feel it adds so much to the flavor). I roasted it at 350 degrees for about 21/2 hours, covered, and when I took it out of the oven the spices on the top looked almost burnt. But, I let it rest, coverd, for about 10-15 minutes, and it was perfect. Succulent, flavorful, moist, tender....I could go on and on. I didn't have white wine, so I subbed white wine vinegar instead and found it gave it a pleasing flavor. I'll be making my roast pork this way often.
You are correct- this is one of the best roast pork dishes! I have never been successful at cooking pork, but this recipe turned out so moist and delicious. The top was nice and crispy and the meat was juicy. I did have a couple of changes. I used a 5 lb. pork shoulder roast (it was on sale and a bit too fatty for us. I will use a different roast next time.) I also subbed Old Bay for the paprika and sherry for the white wine. My roast wound up not needing the last 30 minutes of baking. I also had to pitch a foil tent the last thiry minutes. Thank you for sharing this wonderful recipe!