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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.
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|Serving Size: 1 Serving (536g)|
|Recipe Makes: 8|
|Calories from Fat: 697 (61%)|
|Amt Per Serving||% DV|
|Total Fat 77.5g||103 %|
|Saturated Fat 26.7g||133 %|
|Monounsaturated Fat 35.1g|
|Polyunsanturated Fat 8.5g|
|Cholesterol 355.2mg||109 %|
|Sodium 2139.8mg||74 %|
|Potassium 1784.1mg||47 %|
|Total Carbohydrate 0.6g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.6g|
|Protein 102.2g||146 %|
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Calories per serving: 1140
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