Vincent Price’s Roast Pork Castilian Style
Vincent Price was truly a gourmet chef, and this is a fabulous recipe. Being a household of only 2, I prepared this with a small boneless pork loin roast and used 1/4 of the rest of the ingredients… absolutely delicious, probably one of the best roast pork dishes I have ever sampled. This is from the renowned 1965 cookbook “A Treasury of Great Recipes” by Vincent and Mary Price, and this is the original recipe as prepared with a 12 to 14 pound fresh ham.
1 (12 lbs) fresh ham
4 tablespoons butter
3 bay leaves, crumbled
3 cloves garlic, minced
1/2 teaspoon dried thyme
2 tablespoons chopped parsley
3 tablespoons minced onions
2/3 cup white wine, divided
2 tablespoons sweet paprika
2 teaspoons salt
1 lemon, juice of
Preheat oven to 350 degrees F.
Score the skin and fat of the fresh ham.
Place in a shallow roasting pan (in Spain they use an oval earthenware one) and rub the skin with the butter.
Combine bay leaves, garlic, thyme, parsley and minced onion; sprinkle this over the meat.
Next sprinkle meat with the juice of 1 lemon, 1/3 cup white wine, sweet paprika and salt.
Roast meat for 1-1/2 hours.
Remove fat that has accumulated in the pan.
Add to pan: 1/3 cup white wine and 1 cup water.
Continue to roast for 3-1/2 to 4-1/2 hours longer, or a total of 25 minutes per pound, basting every half hour with the pan juices.
From “A Treasury of Great Recipes.”