One night of soaking, a few minutes of scrubbing, 15 minutes scoring the rind, 5 minutes rubbing salt and pepper into the rind, and . . .
Viola! (Remember Viola? Hot-cha-cha!)
Sixteen and a half pounds of delectable melt in your mouth to die for red and dry and salty like God intended Real Ham (TM)
After it was done cooking (five hours at 350 degrees), I sliced off the rind, ran it into the oven on a baking sheet, and turned it into cracklin’.
The cracklin’ may not make it to Christmas Eve.
We’ll forget about the oven fire.