Glazed Picnic Ham (Smoked Shoulder)

From Cook's Country | April​/May 2011

Why this recipe works:

Although our Glazed Picnic Ham (Smoked Shoulder) was already technically fully cooked, the extra fat meant that it needed extra cooking (not just heating through, like leg ham) to become palatable. To create a moist environment for the collagen in the pork to properly render, we placed our ham… read more

Although our Glazed Picnic Ham (Smoked Shoulder) was already technically fully cooked, the extra fat meant that it needed extra cooking (not just heating through, like leg ham) to become palatable. To create a moist environment for the collagen in the pork to properly render, we placed our ham on a rack in a large roasting pan and covered it with foil. We found that slowly roasting the meat at a low temperature produced the best, finished ham.

A sweet, spicy glaze of brown sugar, Dijon mustard, clove, cayenne pepper, and balsamic vinegar balanced the salty richness of the meat.

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Serves 12 to 16

We like the larger whole smoked picnic when we’re cooking for a crowd, but you can also use a shankless roast (sometimes labeled “smoked shoulder picnic” or “smoked Boston butt”). Crimp the foil tightly around the roasting pan to keep the ham moist and help the collagen render.

Ingredients

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