- One 7- to 8-pound fresh ham or fresh pork shoulder, skin on, bone-in
- ½ cup cider vinegar
- ½ cup balsamic vinegar
- 1 cup Foster’s Seven Pepper Jelly or your favorite pepper jelly
- 1 tablespoon red pepper flakes
- 1 tablespoon freshly ground black pepper
- 1 tablespoon salt
- 2 cups Sweet and Spicy Horseradish Sauce (recipe follows)
- One 5-ounce jar prepared horseradish, drained
- 1 cup Foster’s Seven Pepper Jelly or your favorite pepper jelly
- ¼ cup balsamic vinegar
- 1 teaspoon freshly ground black pepper
- Preheat the oven to 350 degrees.
- Place the pork in a large roasting pan. Pierce the skin and fat of the pork—without going through to the meat—all over with a fork and set aside.
- Mix together the cider vinegar, balsamic vinegar, pepper jelly, red pepper flakes, black pepper, and salt in a bowl and stir until well blended. Brush the pork generously with the basting liquid and add about 2 cups water to the bottom of the pan.
- Cover and place in the oven to roast for 5½ to 6 hours, basting frequently, until a meat thermometer inserted in the thickest part registers 220 to 225 degrees, the skin is browned and crisp, and the meat is falling-off-the-bone tender. Let rest for 20 to 30 minutes before serving. To serve, remove the skin, pull the pork into large pieces, and serve with the horseradish sauce.
- To Make the Sweet and Spicy Horseradish Saucee:
- Combine the horseradish, pepper jelly, vinegar, and pepper in a bowl and whisk until well blended. Spoon the sauce on top of the pulled pork or refrigerate in an airtight container until ready to use. This sauce can be made 4 to 5 days in advance. It’s delicious on sandwiches and most pork and lamb dishes.