- 1 (11 2/3-lb.) bone-in, skin-on fresh pork picnic shoulder (picnic ham)
- Clean box cutter or one-sided razor blade
- 1/2 cup kosher salt
- 2 teaspoons freshly ground black pepper
- Apple-Cranberry-Pomegranate Salsa
How to Make It
Make 1/4-inch-deep cuts 1/4 inch apart in skin of ham with a clean box cutter. (The sharp blades cut through the skin with ease and make straight edges.) Stir together salt and pepper; rub over ham, working into cuts in skin. Place ham in a very large bowl, and cover with plastic wrap. Chill 2 days.
Remove ham from bowl. Brush salt from ham, and discard. Place ham, fat side up, on a wire rack in a jelly-roll pan, and chill, uncovered, 8 to 10 hours to air-dry.
Let ham stand at room temperature 1 hour.
Preheat oven to 425°. Bake ham on lower oven rack 45 minutes. Reduce oven temperature to 325°, and bake 2 hours and 30 minutes. Increase oven temperature to 425°, and bake 30 to 35 minutes or until skin is crisp and a meat thermometer inserted into thickest portion registers 175°. Let stand 30 minutes before slicing. Serve with salsa.
Roast like a pro: First, plan ahead. A bone-in roast this thick requires two days of seasoning to allow the salt to penetrate to the bone. (That's as many days as ingredients required to flavor this budget-minded wonder.) Second, score the skin using a box cutter or razor blade so the fat renders as it cooks and the exterior turns potato chip crunchy. The right temp: Because we're talking shoulder, go for an internal temp of at least 175°, which will encourage the connective tissue to break down and intramuscular fat to melt.