Cracklin'-Fresh Picnic Ham With Apple-Cranberry-Pomegranate Salsa

1. 1

   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.

2. 2

   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.

3. 3

   Let ham stand at room temperature 1 hour.

4. 4

   Preheat oven to 425u00b0. Bake ham on lower oven rack 45 minutes. Reduce oven temperature to 325u00b0, and bake 2 hours and 30 minutes. Increase oven temperature to 425u00b0, and bake 30 to 35 minutes or until skin is crisp and a meat thermometer inserted into thickest portion registers 175u00b0. Let stand 30 minutes before slicing. Serve with salsa.

* Per serving · 4 servings · Values may vary.

No additional tips available.