Roasted Fresh Ham

Ingredients: 2 tablespoons fennel seed, crushed 2 tablespoons dried parsley, crushed 4 teaspoons dried Italian seasoning, crushed 3 tablespoons garlic powder 2 tablespoons of salt 2 teaspoons black pepper 1 teaspoon oregano 1 8- to 10-pound Fresh ham butt roast 1 tablespoon cooking oil 5 carrots, quartered 6 small potatoes, peeled (about 1-1/2 pounds) 1 large garlic bulb, trimmed and cut into wedges 1/4 cup instant-type flour 1. Combine fennel seed, parsley, Italian seasoning, garlic, salt, and 1 teaspoon pepper; set aside. Untie pork roast and unroll. Trim fat. Rub with seasoning mixture. Retie roast. 2. In a Dutch oven or large pot heat oil; brown pork roast slowly on all sides. Drain fat. Pour 3/4 cup water over meat. Roast, uncovered, in a 325 degree F. oven 2-1/2 hours. Arrange vegetables around roast. Cover and roast 50 to 60 minutes more or until vegetables and meat are tender, adding water, if necessary. Transfer meat to serving platter and cover with foil; let stand 15 minutes. Remove strings and carve. Using a slotted spoon, transfer vegetables to a serving bowl; keep warm.