Marinaded Deer Roast

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.