Yield: 1 servings
|8 pounds||Deer roast (ham)|
|1 cup||Currant jelly|
|½ pounds||Salt pork, cut in strips|
|1 tablespoon||Red pepper|
|3 eaches||Garlic clove, minced|
|1 tablespoon||Pepper, black|
|3 eaches||Bay leaves|
Mix all ingredients after brandy into marinade. Pour over roast and soak for at least 6-8 hours, turning several times. Before roasting punch several holes in the roast with a sharp knife. Insert salt pork with additional garlic, cloves. Cook at 325-350 degrees for 20-25 minutes per pound. Baste frequently with drippings and marinade. When tender, remove meat and keep warm while making gravy. GRAVY: In the roasting pan slowly melt 1 C currant jelly with drippings and marinade. Add flour mixed with water to thicken. When gravy is desired consistency, add 1 Tbsp brandy, stir well and serve.
Suggestions: Use muscadine jelly for better tasting gravy.
Submitted By EARL SHELSBY On 11-20-94