Place the tablespoon of peppercorns and allspice in a cloth bag pound to a powder with a hammer. Mix in salt rub over roast. Set aside. In a large Dutch oven, cook bacon for 3-4 minutes or until fat begins to cook out. Push bacon to edge of pan. Add roast brown on all sides. Add vinegar, water, whole peppercorns and allspice, onion and bay leaves bring to a boil. Reduce heat cover and simmer for 2 hours. Stir in preserves and gingersnaps cook 1 hour longer or until meat is tender. Chill roast overnight in cooking liquid. The next day, skim off fat. Heat roast slowly in cooking liquid until heated through, about 1 hour. Remove roast and keep warm. Strain cooking liquid return 3-1/2 cups to pan. Combine broth or wine and flour stir into cooking liquid. Cook and stir until thickened and bubbly cook and stir 1 minute more. Slice roast and serve with gravy. If Cooking for Two: freeze serving-size portions of meat and gravy together in airtight containers.
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