Yield: 8 servings
|½||Fresh ham (butt or shank) weighing about 6 lb. -=OR=-|
|6 pounds||Shoulder of pork w/rind on|
|Coarse salt or regular salt|
|Fresh ground black pepper|
Preheat oven to 300øF. Using a sharp, heavy knife, cut deeply through the rind and fat until you reach the meat, making the incisions ½" 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 enough to hold the meat comfortably. Roast slowly 4 to 4½ hours or until the meat thermometer reads 180øF. Do not baste the meat. When roasted, the meat should be moist and tender and the rind (or crackling) very crisp. Let the roast rest outside the oven for 10-15 minutes for easier carving. A little of the crackling should be included in each serving of meat.