"Christine Dabney" wrote
> "brooklyn1" wrote:
>>
>>Oh, that's one of favorites.
>>
>>
> You have made this often?

Lots.

> The pork fat curled up during the first hour. Does this happen? I
> assume it will still be good...

Score it in a diamond pattern... makes good chicherone.

> It smells heavenly...
> Has a few more hours to cook.
>
> Christine
>
You'll love it. For Easter roast a fresh ham.