CATEGORY |
CUISINE |
TAG |
YIELD |
Meats |
|
Pork, Main dish |
8 |
Servings |
INGREDIENTS
1/2 |
|
Fresh ham (butt or shank) weighing about 6 lb. -=OR=- |
6 |
lb |
Shoulder of pork w/rind on |
|
|
Coarse salt or regular salt |
|
|
Fresh ground black pepper |
INSTRUCTIONS
Preheat oven to 300°F. Using a sharp, heavy knife, cut deeply through the
rind and fat until 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 enough to hold the meat
comfortably. Roast slowly 4 to 4 1/2 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. 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.
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