Roast Ham with Crackling
butt or shank or, 6 lb shoulder of pork w/rind on
or regular salt
Preheat oven to 300℉ (150℃)
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.
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 180F.
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 to 15 minutes for easier carving.
A little of the crackling should be included in each serving of meat.