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1
With a small sharp knife prick the ham skin all over, make a4 parallel 1/4 inch deep incisions through the skin the entire length of the ham, and rub the lightly with the oil.
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2
In a small bowl rub together the coarse salt, the thyme, the sage,thhe pepper, and the mustard and rub the mixture over the entire surface of the ham.
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3
Put the ham on a roasting rack set in a roasting pan and put in a preheated 500degF oven. Reduce the temperature immediately to 325degF and roast the ham for 1 hour. Pour half the beer over the ham, roast the ham 30 minutes more, and pour the remaining beer over the ham. Roast the ham for 2 1/2 hours more, or until a meat thermometer registers 170degF, let it cool on the rack in the pan for 15 minutes.
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4
Pull off the brown crisp skin, leaving the layer of fat on the ham, with scissors cut the skin into small pieces, arrange the cracklins in one layer in a baking pan. Sprinkle the crackings with salt and bake them in the middle of a preheated 350degF oven, stirring occasionally, for 15 minutes, or until they are crisp and browned. transfer the cracklings to paper towels to drain.
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5
cut the remainder of the fat from the ham, slice the meat thinly across the grain, arrange on platter.
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6
Keep ham covered and warm.
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7
For the gravy:
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8
Skim off the fat from the pan juices, add 1 cup of water, and deglaze over moderate heat.
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9
Transfer the liquid to a saucepan.
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10
Ina small bowl whisk together the flour and 1/4 cup of the broth until flour is dissolved and whisk it into the saucepan with remaining 3/4 cup of broth, the mustard, the sage, the thyme and the sugar. Bring the mixture to a boil, whisking, add the vinegar and pepper to taste and simmer, whisking for 5 minutes.
