Cracklin'-Fresh Picnic Ham With Apple-Cranberry-Pomegranate Salsa

• 1 (11 2/3-lb.) bone-in, skin-on fresh pork picnic shoulder (picnic ham)
• Clean box cutter or one-sided razor blade
• 1/2 cup kosher salt
• 2 teaspoons freshly ground black pepper

1. Make 1/4-inch-deep cuts 1/4 inch apart in skin of ham with a clean box cutter. (The sharp blades cut through the skin with ease and make straight edges.) Stir together salt and pepper; rub over ham, working into cuts in skin. Place ham in a very large bowl, and cover with plastic wrap. Chill 2 days.
2. Remove ham from bowl. Brush salt from ham, and discard. Place ham, fat side up, on a wire rack in a jelly-roll pan, and chill, uncovered, 8 to 10 hours to air-dry.
3. Let ham stand at room temperature 1 hour.
4. Preheat oven to 425u0b0. Bake ham on lower oven rack 45 minutes. Reduce oven temperature to 325u0b0, and bake 2 hours and 30 minutes. Increase oven temperature to 425u0b0, and bake 30 to 35 minutes or until skin is crisp and a meat thermometer inserted into thickest portion registers 175u0b0. Let stand 30 minutes before slicing. Serve with salsa.

cutter, kosher salt, freshly ground black pepper

Taken from www.myrecipes.com/recipe/cracklin-fresh-picnic-ham (may not work)