How To Cook A Fresh Picnic Ham Recipes

HOW TO COOK A PICNIC HAM - SMOKED PORK SHOULDER

How to Cook a Picnic Ham - Smoked Pork Shoulder image

Simple directions for how to bake a picnic ham in the oven. This brown sugar and orange glaze is perfect for smoked picnic pork shoulder!

Provided by Steve Cylka

Time 3h10m

Number Of Ingredients 9

Ingredients

1 smoked picnic ham (5-8 pounds)
2 oranges, peeled
1 1/2 cups brown sugar
1/2 cup vinegar
1/3 cup honey
2 tbsp mustard
1 tsp cinnamon
1 tsp salt
1/4 tsp cayenne pepper

Steps:

Preheat oven to 350F
Place picnic ham on a large roasting pan or baking dish, fat side up. Pour 3/4 cup of water into the bottom of the baking dish.
Cover roasting pan with foil and bake in the oven for 1 hour. This allows the rind to be removed easily.
Remove the foil and peel the rind off the top of the fat cap. Cut cross check slits into the fat and about 1/2 inch into the meat of the ham.
Puree remaining ingredients (oranges, brown sugar, vinegar, honey, mustard, cinnamon, salt and cayenne) in a blender to make the glaze. Brush some of the glaze all over the ham, making sure to get into the slits.
Bake for another 2 hours, uncovered. Brush the glaze after 1 hour cooking time and then again about 30 minutes later. Bake the remaining 30 minutes.
Once done cooking, the fat should be starting to crisp and the glaze nicely caramelized. Let the ham rest for about 5 minutes before carving.
Carve the ham into nice sized serving slices. Serve with glazed carrots, potatoes, squash and more!

SLOW COOKER PICNIC HAM

Slow Cooker Picnic Ham image

Super easy, delicious, with only two ingredients! Note: Only use bone-in picnic ham! This recipe came from Allrecipe.com.

Provided by lenee1030

Categories Ham

Time 6h15m

Yield 12-16 serving(s)

Number Of Ingredients 2

Ingredients

2 cups packed brown sugar
1 (8 lb) smoked ham

Steps:

Trim thick skin (rind), and fat off ham.
Spread about 1 1/2 cups of brown sugar on the bottom off the slow cooker crock.
Place the ham flat side down into slow cooker. Rub remaining brown sugar onto top of ham.
Cover, and cook on Low for 6-8 hours.

BAKED PICNIC HAM RECIPE - (4.4/5)

Baked Picnic Ham Recipe - (4.4/5) image

Provided by á-25010

Number Of Ingredients 5

Ingredients

9 pound smoked pork picnic shoulder, smoked but not cooked
1 can sliced pineapple
1/2 cup light brown sugar
2 tablespoons yellow mustard
Whole cloves, optional

Steps:

Preheat oven to 350º F. Line a 2-inch deep roasting pan with aluminum foil. Place the whole pork shoulder package in the pan. Carefully cut the outer plastic packaging and remove it entirely, discard. Remove any other packing materials that might be included. Leave the netting on the meat, do not remove at this time. Place the meat skin side up in the pan. Add one cup of water to the pan. Cover the meat with aluminum foil. Place in oven on middle rack. Meat should cook about 18-22 minutes per pound of weight. In a small bowl, add the light brown sugar. Add yellow mustard and a few tablespoons of the juice from the sliced pineapples. Stir until it forms a thick paste. About 45 minutes before the pork should be done, remove the pan from the oven and remove foil. Reduce the oven heat to 250º F. Carefully cut away the netting from around the meat. It may stick in some places so be careful.Using tongs and a knife, carefully remove the layer of skin and fat from the meat. Set aside. Use a sharp knife and score the meat about every one inch and about ½ inch deep. Crosscut again. If using cloves, place one clove in each of the squares made from the cuts. Drizzle half of the glaze over the cooked meat. Use toothpicks to attach the pineapple slices to the meat and drizzle remaining glaze over the top. Return the meat to the oven, uncovered and bake for about 30-45 minutes or until a meat thermometer placed in the thickest part of the meat reaches a temperature of 170º F. EXTRA GLAZE: OPTIONAL I decided to add some extra glaze to my ham, it's not necessary, just a matter of preference. Remove the toothpicks, pineapple and cloves. Spread a thin layer of mustard all over the baked shoulder. Sprinkle an even coating of brown sugar on top of that. Set your oven to BROIL. Return the shoulder, uncovered, to the oven and Broil for about 10 minutes longer or, until it's a nice brown color. Sugar should be melted but don't let it burn. Oven temperatures will vary so, keep a close eye on it during this final step. Remove from oven and let stand for 5-15 minutes before carving. Serve warm and enjoy!

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