Glazed Picnic Ham (Smoked Shoulder)
Picnic ham tastes like a cross between a rich pork shoulder and a salty, smoky ham. But it takes a few tricks to transform this flavorful-but-fatty cut into a tender, juicy roast.
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 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.
© 2018 America's Test Kitchen. All rights reserved.