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

Ingredients:

• One 4-6lb fresh ham with skin on
• sea salt and freshly cracked pepper

Special Equipment:

• A roasting pan with a rack
• A very sharp knife
• Meat thermometer

Preparation:

1. Preheat the oven to 450 degrees
2. 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)
3. Season the roast as you like. At the farm my parents don’t use salt or pepper, so it is only pork flavor.
4. Place the meat thermometer into the center of the roast, making sure not to touch the bone.
5. Place the scored fresh ham in the hot oven for around 3-5 minutes.
6. 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.
7. Let rest and serve!