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  Added: Aug 22, 2006  •  Visited (2224)  •  Print version Print this recipe (201)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Roast Fresh Ham With Crackling
(Flaeskesteg Med Svaer)
What You Need:
  • ˝ fresh ham (butt or shank) weighing about 6 pounds or 6 pounds shoulder of pork with the rind on
  • Coarse salt or substitute regular salt
  • Freshly ground black pepper

  • How To Cook:
    1. Preheat the oven to 300°F. Using a sharp, heavy knife, cut deeply through the rind and fat until you reach the meat, making the incisions ˝ inch apart lengthwise and crosswise.

    2. Rub salt and pepper liberally into these gashes. Insert a meat thermometer into the thickest part of the ham and place it on a rack set in a shallow roasting pan just large enough to hold the meat comfortably.

    3. Roast slowly 4 to 4˝ hours, or until the meat thermometer reads 180°F. Do not baste the meat. When roasted, the meat should be moist and tender, and the rind (or crackling) very crisp.

    4. Let the roast rest outside the oven for 10 to 15 minutes for easier carving. A little of the crackling should be included in each serving of meat.

    To Serve: 8 to 10
    This recipe is also available in:
    Cuisine » Europe » Denmark
    Main Ingredient » Meat & Poultry » Ham
    Dish » Appetizers

     





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