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Add a photoServings: 8
Ingredients
- 1/2 x Fresh ham (butt or possibly shank)
- 6 lb Shoulder of pork w/rind on Coarse salt or possibly regular salt Fresh grnd black pepper
Directions
- Preheat oven to 300 F. Using a sharp, heavy knife, cut deeply through the rind and fat till you reach the meat, making the incisions 1/2" apart lengthwise and crosswise. 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 sufficient to hold the meat comfortably. Roast slowly 4 to 4 1/2 hrs or possibly till the meat thermometer reads 180 F. Don't baste the meat. When roasted, the meat should be moist and tender and the rind (or possibly crackling) very crisp. Let the roast rest outside the oven for 10-15 min for easier carving. A little of the crackling should be included in each serving of meat.
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