8
lb deer roast (ham)
1/2
lb salt pork, cut in strips
1
c currant jelly
4
tb flour
1
tb brandy
4
c vinegar
4
c water
1
tb salt
1
tb red pepper
1
tb pepper, black
3
ea garlic clove, minced
3
ea bay leaves
1
ts cloves
1
ts allspice
1
ts thyme
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.