Preheat the oven to 350°F. Prepare a roasting pan.

Clean the pork ham/roast with running water. Pat dry with paper towels. Rub generously with salt all over. Note: If your roast has been pre-seasoned or enhanced then go a little easy on the salt. Eyeball it.

Transfer to a roasting pan and bake skin-side up. The length of time will depend on the weight of your roast. Generally, it’s about 40 minutes per pound and that is what I followed for my picnic ham. For a 3 lb ham (give a take a few more ounces) it’s about 120 minutes or 2 hours.

During the last hour, brush the entire skin/roast with fat drippings from the pan every 15 minutes. Do not skip this because this is what will help make the skin crisp. The original recipe mentions every 10 minutes but I only did about every 15 minutes and still came out great.

Thereafter, increase the oven temperatur to 450°F and continue to roast for another 15-20 minutes or until the skin has blistered and has turned golden brown. I only used a 3-lb ham so 15 minutes was sufficient but it would probably be longer for a bigger ham. The skin should be crispy. The internal temperature reading using an instant-read meat thermometer should reach about 170°F.

Remove from the oven. Cover with foil and let stand for 5 minutes.

Here is the roast left standing for a few minutes. I actually forgot to cover it with foil but it still came out well.

Cut into serving pieces and place into a serving platter. Serve with the sauce of your choice and if you’re pinoy – have it with some Sarsa ni Mang Tomas! You can also make a gravy using the drippings. Just add a little flour to thicken the sauce and season with salt and pepper. Delish!