ROAST PORK
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ROAST PORK
ROAST PORK




      

ROAST PORK


ROAST PORK

Select a piece of pork for roasting—generally the ham, shoulder, or loin—scrape skin clean, and wipe with a damp cloth. If the ham is used and skin is left on, cut with point of knife just through skin so as to dice skin, and trim with some cloves and little tufts or parsley (if desired). Salt and pepper to taste should be sprinkled over the ham. For a ham weighing 8 to 10 pounds use 1 to 2 tablespoons of salt and from one-half to 1 teaspoon of pepper. Heat in a roasting pan from 2 to 3 tablespoons of grease. When hot put in the roast and sear quickly all over to seal the pores and prevent loss of the juice of the meat. Add 2 small turnips to the roasting pan and one half to 1 cup of water. Leave skin-side up (do not turn) and baste frequently.

If skin and fat are removed from ham before roasting, lard with narrow strips of larding pork, alternating with rows of little tufts of parsley. Add one small turnip, one small root of celeriac, a few cloves, and five or six whole peppercorns to roasting pan. Meat may be rubbed with cloves of garlic if desired. Season as in recipe above. Baste frequently.

When cooked through and nicely browned, slice and pack in cans to within one-half inch of top of can. Add the gravy from the roasting pan, with boiling water or soup stock added, so that it barely covers the meat. (There must be at least one-fourth inch space between gravy and top of can.) Cap (exhaust 5 minutes if meat and gravy have cooled; if cold, exhaust 10 minutes; if hot, exhausting is not necessary), tip (seal sanitary cans in machine), and process in steam-pressure cooker as follows:

No. 1 cans, 40 minutes at 250° F., or 15 pounds of steam pressure.
No. 2 cans, 45 or 50 minutes at 250° F., or 15 pounds of steam pressure.
No. 3 cans, 55 or 60 minutes at 250° F., or 15 pounds of steam pressure.


In case meat is fat, time for processing must be prolonged 10 minutes. Backbone may be roasted in a similar way; cut meat from bones and can as already stated.

Farmers' bulletin, Issues 1176-1200 By United States. Dept. of Agriculture

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