Fresh English Ham with Cracklings and Pan Gravy

== Description ==
Contributed by Catsrecipes Y-Group
* Serves 8 with leftovers 
== Ingredients ==
* an 8- to 10-pound fresh ham (shank and leg of pork)
* vegetable oil for rubbing the ham
* 1 tablespoon coarse salt
* ½ teaspoon dried thyme, crumbled
* ½ teaspoon crumbled dried sage
* ½ teaspoon pepper
* 1 teaspoon English-style dry mustard
* 12 ounces beer (not dark)
* watercress sprigs for garnish
=== Gravy ===
* 2 tablespoons all-purpose flour
* 1 cup beef broth
* ½ teaspoon English-style mustard
* ¼ teaspoon crumbled dried sage
* ⅛ teaspoon dried thyme, crumbled
* ¼ teaspoon sugar
* 2 teaspoons cider vinegar
== Directions ==
# With a small sharp knife prick the ham skin all over, make 4 parallel ½-inch-deep incisions through the skin the entire length of the ham, and rub the ham lightly with the 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 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 2½ hours more, or until a meat thermometer registers 170°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.
# Keep the ham warm, covered.
# Skim off the fat from the juices in the roasting pan, add 1 cup water, and deglaze the pan over moderate heat, scraping up the brown bits.
# Transfer the liquid to a saucepan.
# In a small bowl whisk together the flour and ¼ cup of the broth until the flour is dissolved and whisk the mixture into the deglazing liquid with the remaining ¾ cup broth, the mustard, the sage, the thyme, and the vinegar and pepper to taste, and simmer the gravy, whisking, for 5 minutes.
# Garnish the ham with the cracklings and the watercress sprigs and serve it with the gravy.
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Category:Beef stock and broth Recipes
Category:Cathy's Recipes
Category:Pork knuckle and shank Recipes
Category:Pork leg Recipes
Category:Recipes using beer