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.