Best 5 Glazed Smoked Picnic Ham Recipes

HOW TO COOK A PICNIC HAM - SMOKED PORK SHOULDER

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!

BOILED PICNIC SHOULDER RECIPE

Steps:

• Let refrigerated pork sit on counter for 1 hour prior to cooking.
• Rinse the shoulder under cold running water.
• Place shoulder in large stock pot.
• Cover shoulder by 2 inches with cold water.
• Place stock pot over Medium-High heat on stove top. Cover.
• Let shoulder come to a rolling boil.
• Reduce heat to just below Medium.
• Boil ham, 20 minutes per pound or until done.
• Ham is done when internal temp reaches 150F degrees.
• Turn off heat. Let ham sit in pot to cool completely.
• Remove from liquid and place on a cutting board.
• Remove and discard the skin and the excess fat. Save the bones.
• Slice as desired.
• Enjoy!

GLAZED SMOKED PICNIC HAM

Steps:

• 1. First of all remove the ham from the cheese cloth bag that it comes in. In a large stock pot, place your smoked picnic ham, 3 Tbsp ground mustard and fill pot with cold water to cover ham
• 2. Timing from the time water starts to boil, boil ham for 20 minutes and drain water completely. Repeat this process 2 more times. After 3rd drain allow to cool a bit to handle.
• 3. At this point you will want to remove the rind but leave a little fat layer. Score the ham once the rind is removed Sprinkle lightly with the ground cloves (if you dont have ground cloves you can press 1 whole clove into each diamond section)
• 4. Place the picnic in a covered roasting pan Bake in preheated oven at 350 F for 1 hour.
• 5. While the ham is roasting, prepare your glaze. Then quarter your onions then peel and cube your apples. Set aside.
• 6. After an hour of roasting remove ham from the oven. Put quartered onions and cubed apples in bottom of roasting pan. Now glaze your picnic using a brush and cover it well. Cover roasting pan and put back in the oven for another 30 minutes. Remove and glaze once again. Now you can pour and brush if you like depending on how thick you want the glaze. Put back in oven uncovered roasting for another 30 minutes. Remove from oven. Take Ham out of pan and put on platter allow to sit while you make gravy from the pan drippings. Once gravy is made you can slice the ham off the bone and serve. **Note** this gravy will tend to be a bit sweet but is very tasty.
• 7. This ham goes well with mashed potatoes, mashed rutabaga, all types of squash and fresh green beans.

BAKED PICNIC HAM RECIPE - (4.4/5)

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!

TWICE SMOKED HAM WITH BROWN SUGAR HONEY GLAZE

Steps:

• Preheat your smoker to 225 degrees f.
• Place the ham, cut side down, directly on the grill grates.
• Close the lid and smoke the ham for 1.5 hours.
• Place the ham in a large 12 inch cast iron skillet. Pour 1 cup of chicken stock over the ham and then cover the ham and the top of the pan tightly with aluminum foil. Close the lid, increase the temperature on your smoker to 300 degrees F and continue cooking for an additional 2 hours, or until the internal temperature reads 140 degrees F.
• When the ham is almost done cooking, prepare the glaze. In a small saucepan, combine all of the glaze ingredients. Cook over medium heat, stirring frequently with a whisk, just until the glaze comes to a boil. Remove from the heat immediately.
• Remove the ham from the smoker and open up the foil. Drain off any excess cooking liquid and set aside for serving. Turn the ham over onto it's side and brush liberally with the brown sugar honey glaze.
• Place the glazed ham into your oven on High broil. Cook for 2-3 minutes, or until the glaze is bubbling and caramelized.
• Serve immediately with the drippings from the cast iron skillet on the side, if desired.