Recipes made with Beer
With a sharp knife, prick the ham skin all over. Make 4 parallel 1/2-inch-deep incisions through the skin the entire length of the ham, and rub the ham lightly with oil.
In a small bowl rub together the coarse salt, the thyme, the sage, the pepper, and the mustard and rub the mixture over the entire surface of the ham. Put the ham on a roasting rack that is set in a roasting pan and put the pan in a preheated 500°F. oven. Reduce the temperature immediately to 325°F. and roast the ham for 1 hour.
Pour half the beer over the ham,
roast the ham for 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
160°F., and let it cool on the rack in the pan for 15 minutes. Pull off the
brown crisp skin, leaving the layer of fat on the ham, with scissors cut the
skin into small pieces, and arrange the cracklings in one layer in a baking pan.
Sprinkle the cracklings with salt and bake them in the middle of a preheated
350°F. oven, stirring occasionally, for 15 minutes, or until they are crisp and
browned. Transfer the cracklings to paper towels and let them drain. Cut the
remaining fat from the ham, slice the meat thinly across the grain, and arrange
it on a platter. During this, cover the ham to keep it covered.