| |
|
What You Need:
(To Serve: 8 to 10)
|
|
|
|
½ 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
|
|
Translate this recipe:
|
|
|
|
|
|
| How To Cook: |
|
|
1. Preheat the oven to 300°. Using a sharp, heavy knife, cut deeply through the rind and fat until you reach the meat, making the incisions ½ 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 4½ hours, or until the meat thermometer reads 180°. 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.
|
|
|
|
|
