GLAZE FOR PICNIC HAM RECIPES

Name: Baked Picnic Ham Recipe
Prep time: 15 min
Cook time: 2 h 45 min
Total time: 3 h
Yield: 10
Cuisine: American
Ingredients: 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

BAKED PICNIC HAM RECIPE : TASTE OF SOUTHERN

Baked Picnic Ham Recipe : Taste of Southern image

Step-by-step, photo illustrated recipe for a delicious Southern style Baked Picnic Ham. It's not just for the holidays any longer. We're baking up a delicious ham from a Smoked Pork Shoulder Picnic with a quick and easy recipe. Studded with cloves, topped with a brown sugar glaze and sliced pineapple as an option, your family is sure to love this any time of the year but, it's just perfect for the holidays.

Provided by Steve Gordon

Total Time 3 hours

Prep Time 15 minutes

Cook Time 2 hours 45 minutes

Yield 10

Number Of Ingredients 5

Ingredients

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

Steps:

Preheat oven to 350º
Extra Glaze:

GLAZED SMOKED PICNIC HAM | JUST A PINCH RECIPES

Glazed Smoked Picnic Ham | Just A Pinch Recipes image

This is an old farm recipe that I learned from a friends mother in Upstate NY. Its winter comfort food rural farmhouse style. This is using a smoked picnic ham which is not only smoked but salted heavily to preserve it. The method used REALLY removes the salt from the ham reducing the sodium content dramatically for those concerned about sodium consumption. Plus I have added my own flare to the recipe to cut down the sweetness. Prep time includes the boiling process which removes the salt.

Provided by Linda Kauppinen @cyrene

Categories Other Sauces

Prep Time 2 hours

Cook Time 2 hours

Yield 6

Number Of Ingredients 10

Ingredients

1 - smoked picnic ham
9 tablespoon(s) mustard, ground (separated in 3 tbsp batches)
2 tablespoon(s) cloves, ground (or whole cloves if you dont have ground)
2 medium yellow onions, quartered (set aside)
1 medium apple, cubed (set aside)
GLAZE
3/4 cup(s) honey
1/4 cup(s) apple cider
1 teaspoon(s) mustard, ground
1/4 teaspoon(s) ground garlic or 1 small fresh clove finely minced

Steps:

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
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.
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)
Place the picnic in a covered roasting pan Bake in preheated oven at 350 F for 1 hour.
While the ham is roasting, prepare your glaze. Then quarter your onions then peel and cube your apples. Set aside.
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.
This ham goes well with mashed potatoes, mashed rutabaga, all types of squash and fresh green beans.

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This is an old farm recipe that I learned from a friends mother in Upstate NY. Its winter comfort food rural farmhouse style. This is using a smoked picnic ham which is not only smoked but salted heavily to preserve it. The method used REALLY removes the salt from the ham reducing the sodium content dramatically for those concerned about sodium consumption. Plus I have added my own flare to the recipe to cut down the sweetness. Prep time includes the boiling process which removes the salt.
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