Ham Broth (and How to Cook a Smoked and Cured Picnic Ham)

Ingredients

• 2  bay leaves 
• 0.5 teaspoon peppercorns black
• 2  carrots coarsely chopped
• 2 stalks celery coarsely chopped
• 2 cloves garlic smashed
• 6 pounds cured and picnic ham smoked bone in
• 1  onion coarsely chopped
• 2 inch parmesan cheese rind 
• 6 sprigs parsley 
• 1 sprig thyme leaves 
• 4 servings water 

Equipment

• pot

Directions

1. Place everything in a large stock pot, cover with water, bring to a boil, reduce the heat and simmer for 1 hour.
2. Remove the ham from the broth, set aside, strain the solids from the broth and discard.For the ham, with crackling:Pat the ham dry, score the skin crosswise, rub salt into the skin and roast, skin side up, in a preheated 325F until it reaches an internal temperature of 135F, about 1-2 hours.Turn the temperature up to 450F and roast until the skin gets all nice and crispy and the ham reaches an internal temperature of 145F, about 15-30 minutes.
3. Let rest for 15 minutes, slice and serve.