Coarse salt or regular salt Fresh ground black pepper Preheat oven to 300�F. 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 180�F. 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.