8 lb Deer roast (ham) 1/2 lb Salt pork, cut in strips 1 c Currant jelly 4 tb Flour 1 tb Brandy ----------------------------------MARINADE---------------------------------- 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.
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