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Roast Fresh Ham With Crackling
(Flaeskesteg Med Svaer)
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| What You Need: |
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˝ 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
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| How To Cook: |
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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.
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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.
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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.
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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.
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