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

Preheat oven to 300F. 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 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 10-15 minutes for easier carving. A little of the
crackling should be included in each serving of meat.