This method of cooking a fresh ham causes the outside to become cracklin' crisp and is served cut up in small pieces with the gravy and sliced ham. Outrageously delicious and well worth the effort.

Cracklin' Roast Fresh Ham with Cider Mustard Gravy

1 (5 to 6-pound) fresh ham
3 1/2 cups apple cider
2 teaspoons salt
1/4 cup all-purpose flour
1/2 cup water
2 tablespoons Dijon mustard
Freshly ground black pepper to taste

1. Preheat oven to 325°F (160°C). With a sharp paring knife, puncture and score the skin on the ham and position the ham on a rack in a large, shallow, roasting pan. Pour 1/4 cup of the cider over the ham, sprinkle with the salt, and roast for 1 1/2 hours. Pour another cup of cider over the ham and continue to bake until the skin is fully crisp, about 2 1/2 hours, basting from time to time. Transfer the ham to a large serving platter, keep warm, remove the rack from the pan, and pour off as much fat as possible.
2. In a small mixing bowl, whisk together the flour and water to make a paste, add the mustard and whisk till well blended. Place the roasting pan over moderate heat and add the remaining 2 1/4 cups cider, scraping the bottom of the pan for bits and pieces. Add the mustard paste, season with pepper, and stir constantly till the gravy is thickened. Strain through a fine-mesh strainer into a saucepan and keep the gravy hot till ready to serve.
3. Remove the cracklin' skin from the ham cut into small pieces. Carve the ham into slices and serve with the cracklin's and gravy.

Serves 8 to 10.