Baked Picnic Ham

 

 

Screen Shot 2015-01-07 at 1.19.18 AMIngredients

9lb average Smoked Pork Picnic Shoulder, smoked but not cooked
1 can of Sliced Pineapple
½ cup of Light Brown Sugar
2 Tablespoons of Yellow Mustard
Whole Cloves – optional
Instructions

Preheat oven to 350º
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 if your picnic shoulder has netting, 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
Add just a few tablespoons of the juice from the Sliced Pineapples
Stir up well to form 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.
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.
Extra Glaze:
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!
Notes

Any leftovers will make great sandwiches. Save the bone once you’ve picked it clean. Wrap it in foil and store in the freezer. It’s a great way to season up a big old pot of soup.

If you need more instruction or guidance, the recipe is available on Taste of Southern Website and this can be served with Potato Salads or whatever your favorite sides are!