GERMAN MARINATED FRESH HAM : SCHINKEN IN WEIN

6-pound fresh ham
1 quart dry red wine
1 Tablespoon vinegar
1 cup chopped onions
2 cloves garlic, minced
2 teaspoons salt
3/4 teaspoon freshly ground black pepper
1/2 teaspoon thyme
2 bay leaves
1 slice salt pork
1/2 cup orange currant jelly

Trim the fat from the ham. In a saucepan, combine the wine, vinegar, onions, garlic, salt, pepper, thyme, and bay leaves. Bring to a boil and cook over low heat 10 minutes. Place the ham in a large glass or pottery bowl and pour the marinade over it. Marinate in the refrigerator 2 to 3 days, turning the meat and basting occasionally. Remove the meat, dry with paper towels, and reserve the marinade.

Dice the salt pork and render it in a Dutch oven or casserole; brown the ham in it on all sides. Pour off the fat. Heat the marinade and pour half of it over the meat. Cover and roast in a 350 oven 3 1/2 hours or until tender, basting frequently and adding more marinade as needed. Remove cover for last half hour.

Transfer the meat to a platter. Strain the gravy into a saucepan and skim the fat. Stir the currant jelly into it and taste for seasoning. thicken if necessary with a little cornstarch or flour mixed with water. Serves 6 to 8.

The Complete Round the World Meat Cookbook

From Olga