RecipeMuncher

 Is there anything better than the gravy made off a pork roast?    So rich. Last night’s dinner was a fresh ham with cracklings.    The pork was rubbed all over with a mixture of fresh sage, garlic, black pepper and salt.   Covered and slow roasted in a 325°F oven for 3 hours and then uncovered and finished off in a 375°F for about 40 minutes.     Served with mashed potatoes, buttered peas and Kabocha Squash La (...)