do you mean that after curing and baking a pork shoulder (a ham as it's known) you intend to fry the peeled skin to make cracklins, then yes, certainly. i do it every easter just before i make pea soup with the leftover bone and meat.
i peel the ham, chop and render the under-the-skin fat to sweat the onions for the soup, then continue to fry the fat and skin for cracklins.
if you mean can you get a cracklin type skin on a baked ham as is, well l, then, the only way that i can think of is to deep fry the cured shoulder much like a deep fried turkey.
has anyone tried this?
kuj, you might be on to something.
or just mad. lol
in nomine patri, et fili, et spiritus sancti.
beidh ar la linn.
wisdom is often in short supply within ones' ego.