Vincent Price's Roast Pork Castilian Style

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.

• Ready In: 6 hrs 15 mins
• Serves: 12-14

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.