It’s been said that bacon can convert vegetarians back to the omnivore camp but I would venture to say that a pork roast with cracklings is just as alluring. A proper pork roast with cracklings is a Danish classic, and as a kid it was my favorite meal hands down–we like to use the fresh ham because it’s filled with flavor. My mother made this last night after a day of picking currants, raspberries, blackberries and gooseberries. It was so good. It’s hard to describe in words the pleasure of a pork roast with cracklings. Like bacon, it’s one of life’s pleasures that is best left to the experience.
Mamma’s Roasted Fresh Ham With Cracklings
- One 4-6lb fresh ham with skin on
- sea salt and freshly cracked pepper
- A roasting pan with a rack
- A very sharp knife
- Meat thermometer
- Preheat the oven to 450 degrees
- Score the fresh ham by cutting the skin into small squares, about 1/2 inches in length and width, cutting it to where the fat meets the meat. (the skin will be tough, so use a sharp knife)
- Season the roast as you like. At the farm my parents don’t use salt or pepper, so it is only pork flavor.
- Place the meat thermometer into the center of the roast, making sure not to touch the bone.
- Place the scored fresh ham in the hot oven for around 3-5 minutes.
- Then reduce the heat to 325 and bake until the roast reaches an internal temperature of 160 degrees. For a 4 pound roast it took around 3 hours.
- Let rest and serve!