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1
Remove skin from the ham, score it, and place in a large terrine or crock.
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2
Cover with the cooked, cooled marinade (see instructions below) and place in the refrigerator for 7 to 8 days, turning the ham at least twice a day.
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3
Heat the butter and oil in the bottom of a large flameproof casserole and add the sliced vegetables.
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4
Cook for 5 minutes, then add the boar and brown it on all sides with the vegetables.
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5
Sprinkle with salt and pepper and add the wine.
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6
Reduce to half and add the veal stock.
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7
Partially cover the casserole and place in a preheated 350 degree (175 C.) oven for about 3 hours, or until the thermometer registers 170 degrees (80 C.).
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8
Remove the meat to a serving platter and keep warm; defat the juices from the roast.
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9
Dissolve the sugar in a saucepan with the garlic and bay leaf.
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10
When it has turned a golden color, add the vinegar.
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11
The sugar will congeal, but keep stirring it with a wooden spoon until it dissolves again.
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12
Ad the chocolate, bring to a boil, lower the heat and cook until the chocolate is completely melted.
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13
Add 1 cup (225 ml) of the juices from the roast and stir well.
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14
Strain into a clean saucepan.
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15
If you feel that the sauce is too thin, thicken with the potato starch or roux.
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16
Simmer the sauce until it is the correct density.
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17
Add the raisins and prunes, then the candied citron and orange peel.
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18
Slice the boar and serve the sauce on the side.
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19
In a large casserole, heat the lard and add the onions, carrots, and celery.
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20
Cook until soft but not brown.
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21
Add the remaining ingredients, let come to a boil, lower the heat, and simmer for 45 minutes.
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22
Remove from the heat and cool completely.
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23
Place the meat in a large crock and cover with the marinade adding water if necessary.
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24
Cover the crock tightly and keep in a cool place.
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25
This marinade may be reused by reboiling it and storing it in sterilized jars.
