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It’s a great way to season up a big old pot of soup. This will make cleanup easier. Hi Melinda, Thank you so much for your comments. You made my day. It’s pure comfort food. Canada. Roast the picnic ham for approximately 25 to 30 minutes per pound, or until a meat thermometer registers 140 degrees Fahrenheit when inserted into the thickest part of the meat. Hi Beatrice, Greetings to Edmonton from North Carolina. For me, that was about 2 hours. Bake ham in juices 1 to 1 1/2 hours in 325 degree oven. -Steve. PSS: When you’ve cleaned the bone, wrap it in foil and pop it in the freezer. Set aside. Sometimes you might also find a package of some type of glaze already made so look for anything else carefully before you proceed to bake the shoulder. A visitor from Markham Ontario. –Steve. Place into the oven and cook for 30 minutes. 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. I’ve just cleaned up the very little leftovers from our Easter meal. Trim away any fat that may be left attached to the top of the shoulder. Picnic ham may not be the most common cut of ham to make, but this brown sugar glazed recipe yields a tender, juicy and easy to bake ham! I certainly hope it turns out good for you and I’ll be waiting for your updated report on that. Don’t you just love the Internets? Hi Samantha, Greetings to Alberta all the way from North Carolina. Thank you again for your comments, they are greatly appreciated. Hope you are doing well. I really appreciate you taking the time to share your comments. A nice side dish is saueerkraut mixed with mashed potatoes and apple or scalloped ⦠Today is a bit rainy but only about 63 degrees. Hi there and Happy New Year from Ontario! I do hope you’ll stop by for a visit with us again, real soon. Perhaps you can teach me a photo trick or two. Be Blessed!!! I picked up a picnic ham because it seemed to be on sale… and I was shopping last minute. Be Blessed!!! My ham took a lot longer but everyone’s oven is different. Most country hams do have nitrates and nitrites in them as wellâkeep that in mind if thatâs a no-no for your diet. Now that the holidays are upon it, itâs time to perfect the holiday ham.Once youâve purchased your ham, itâs important to understand which type you bought and how long it takes to cook (or in many cases, you may not realize itâs already cooked and simply needs to be heated). Yes Eventually it was cooked but it took almost an extra hour on 250. Bring to a boil over high heat; reduce heat, cover and simmer 2 to 2 1/2 hours until heated through. Your explanation and pictures are so helpful. Hi Pete, Greetings to Woodstock all the way from North Carolina. ... Place the ham, fat side up, into the roaster, then cover with aluminum foil. This gives that ham a wonderful caramelized glaze all over the top and sides of the ham. Should you decide to add a bit more Glaze, which I think will also add to the beauty of the final presentation, then brush a little of the yellow mustard all over the top of the shoulder. You are just too kind. Cover the meat with aluminum foil. Even fat back sells for a higher price than that but, that’s a whole different story that I’ll save for later. Spread … I do appreciate your visit and hope that you’ll stop by for another visit with us… real soon. I am from Saskatchewan Steve, just a hop skip and a jump from Edmonton. This sounds really delicious and I know my husband will love it. Of course, the wrapper usually has some instructions on baking the shoulder so you might want to take a look at those for reference. Thank you for the recipe! Ask your butcher about smoked bacon and see what he says about that one. this is delicious, I couldn’t find the shoulder ham, I just used a regular big ham with bones, it took a lot longer to cook, but turned out very good, everyone loved it, especially my daughter. My Mother cooked picnic hams when I was young but they were boneless and frankly tasted better Granted that was a longtime ago. Thanks for sharing this one! -Steve, Checking in from Virginia (originally from Buffalo, NY) – Oh how wonderful this was today! Picnic ham may not be the most common cut of ham to make, but this brown sugar glazed recipe yields a tender, juicy and easy to bake ham! Remove the foil and peel the rind off the top of the fat cap. Your picture-by-picture instructions explained everything beautifully. Making adjustments are sometimes needed, but it sounds like you did everything just write. It wasn’t until I got them home that I realized they were already smoked. Hi Steve – just read thru your recipe for baked ham and it left me starving for some! This will be my first time doing a picnic ham, I usually make a spiral glazed ham. I have to admit man to man, I was snickering all the way through it – like myself, you don’t worry much about pretty, just GET ER DONE! Thanks again. Their experience with a recipe is just as important as the recipe itself. The rind will be hot, so I used tongs. So, leave us a comment, then come back again for our response. You can thank me later for that little bit of advice. Since reading this recipe I’m going to buy a picnic ham when I go to the grocery store, and fix it for Christmas dinner. I’m very glad to hear that you tried the recipe and that you liked it. Be Blessed!!! I see it all the time but have yet to decide what to do with it. This was my first attempt at cooking this type of ham and I’m so glad I found this recipe! Now…doesn’t that look absolutely delicious. The fact that you’ve made it 3 times already will hopefully encourage others to give it a try. I do hope you’ll stop by for a visit again… real soon. If there is cheesecloth or anything else that was in the packaging, remove that so only the ham is in the baking dish. Please stop by again real soon and let me know how it turns out for you. I decided I wanted to add a little more Glaze to this picnic so you can either follow the next few steps or not. I’d suggest that you just place the slices in a baking dish, wrap it with foil and refrigerate it. We’re going to basically cut a V-shape in it. I hope by now you’ve enjoyed your ham and that it turned out well for you. Keep warm and do stop by and visit with us again real soon. Place the ham in your preheated oven and roast until the internal temperature reaches 165 degrees Fahrenheit. Got my picnic ham at a great price yesterday and came across your web site a short time later. Anyway, your recipe looks wonderful and as usual, your step by step directions and pictures are great. Thank you. How to Cook a Ham in an Electric Roaster | eHow.com An electric roaster frees up your oven for making side dishes and desserts, which is particularly useful for big family dinners or on holidays. You can brush it on if you’re more artistically inclined…or…just pour it all over the top. Instead I initially brush about 1/3 of the glaze before baking the ham. With two major things going on (photo & cooking) I could see why the pineapple fell to the wayside. This is Nikki's method of cooking a Holiday Ham in a Rival Roaster Oven. Broiling allows the ham to brown on the outside, for maximum flavor, and because steaks are typically about ½-inch thick, this method will also cook the meat through. Leave the netting on the meat, do not remove at this time. Thank you for all you do for us with not only the recipes but your wonderful stories and way of writing. Cooking ham in a roaster oven is easy if you simply trim off most of the fat and mix a glaze to apply twice during the cooking process. Be Blessed!!! Remove the wedge shape you’ve cut and set it aside. Next time I’ll make extra glaze. We have diabetics in the family and others don’t like the fruit topping on hams. I like that. Be Blessed!!! You said you couldn’t taste the mustard and you couldn’t!!! They kept asking for more. Thank you so very much for your very kind comments and compliments today. I had all the ingredients. Place the whole pork shoulder package in the pan. Christine I’ve been trying to collect some old family photos of “hog killing” time as it was called. Of course, that was all your doing and none of mine. I’m very thankful that you found our recipe for the Baked Ham and delighted to hear that you liked it. Sandra. I didn’t do anything to it during those first two hours of baking but we’re going to remove it after it’s baked about 3/4th of the way to prep it for it’s final baking time. It's also a great method when you're feeding a huge holiday crowd: pop a turkey in the oven and a Slow Cooker . Rosario Munoz, Hi Steve,I’ve made this recipe for my family several times now….they absolutely LOVE it. Fantastic recipe! I’m afraid my .99cent box of Brown Sugar is a lot easier to come by than those $30.00 bottles of Maple Syrup I’ve seen advertised on the Internet. I hope it is as good and tasty as it looks! I know he enjoyed it very much. To make for easier cleanup later, line the pan with some heavy duty aluminum foil. The label says this shoulder has some “Water Added” so we’ll keep those juices in the pan. This particular brand of picnic shoulder was listed as smoked and “Ready to cook.” You might find something different in another brand at your grocer. Thank you for setting me straight. I’m sure it will turn out great as this is what I normally do. Prep Your Ham Scoring a whole ham makes you look like a real proâit looks pretty, and it lets the glazeâs flavor seep into the meat. 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. Using tongs and a knife, carefully remove the layer of skin and fat from the meat. Calculate the time needed for your ham to cook in the oven based on its weight. Choice is yours. Add 1/2 cup of water and cover tightly with aluminum foil. OK…it didn’t really take 400 cloves…but it might have felt like it. You make it all worthwhile when you try one of our recipes and it turns out good for you. Honestly, although a picnic ham may be a little tougher than say, a spiral ham, it still works very well as a honey glazed ham, and if you let it cook slowly, with a lot of basting, then you can get just as tender a product. Hi Sonya, Greetings to Fort Macleod all the way from North Carolina. I was considering cooking my ham tonight so that I could use the bone for my Black Eyed Peas tomorrow. I cooked mine to an internal temperature of just above 160º. I would like to make this recipe again. I got a comment just the other day from Brenden in Edomonton, Alberta, Canada. What WAS I thinking to not get those? It would be a shame to get this far along and burn the Glaze during that final 10 minutes. The leftovers now look like a whole new ham! Bake for another 2 hours, uncovered. I appreciate your comments and your visit today. Allow about 30 minutes per pound cooking time. Any pieces of meat that were attached can be removed and used later to season up some vegetables. I think your recipe will help me make a picnic pretty much like hers (except I am going to skip the pineapple and do something with orange juice concentrate, and I may use Dijon for some of the mustard). I have to agree about the time and temperature changes. –Steve. Once Mom, my husband and I tasted your ham with that beautiful glaze, you were given a champagne toast! Place in a slow cooker. I can see Julia cooking Paul Boeff Bourgingon or Salade Niçoise and the two of them sharing her creation and then Julia sharing it with us. Thanks for the nice recipe turned out perfect! You should also find some cheesecloth type netting wrapped around the shoulder. thanks, Candyce, Hi Candyce, You can still glaze the shoulder, just as you would an uncooked one. I just came across your recipe and it sounds AMAZING! Insert a meat thermometer into the thickest part of the meat but do not press it against the bone. Hello Steve! As for the recipe for the peas, you’ll find that here: https://www.tasteofsouthern.com/southern-black-eye-peas-recipe/, I appreciate your visits, and I hope you’ll stop by again… real soon. I had no idea how to cook one properly and now it’s part of living since I’m newly moved to Charleston. A little variation is good sometimes. I hope the Ham turns out very well for you and I’ll look for a report on it. Carefully cut the outer plastic packaging and remove it entirely, discard. Remove excess fat and skin before cooking ham and score with hatched pattern. All the best to you & yours! All the best to you and yours as well as a greetings to the people who left comments. Serve with glazed carrots, potatoes, squash and more. I’m thankful you found us and happy to hear that you are trying our Baked Picnic Ham Recipe. Be Blessed!!! It’s always great to hear that our recipe turns out good for someone else. I grew up on the west coast but had never encountered this type of picnic ham before I moved to the east coast. Nancy Ruppert. I hadn’t cooked a pork shoulder in too many years and your recipe made the process so easy. 1 tbs spicy mustard,dijon,honey,really any decent kind. Hi Kerri, Greetings to Winnipeg from North Carolina. Maybe I just thought it would make for a better presentation, just like actually having a slice or two of Pineapple in the picture would have added some more color. If using a slow cooker, cover … I do hope you’ll visit with us often. I just put the glaze on as I write this. Be Blessed!!! It’s my pleasure to share them and it’s comments like yours that make it all worthwhile. =P Thanks for writing it in details and easy to follow. I even removed the cloves before reglazing and broiling the ham. Again, thanks for the wonderful site. STEP 4. You’ll also want to remove any other packaging materials that might be attached. Some of it will evaporate away. Thank you! You can season and roast the ham much like how you would prepare a turkey. I bought a whole smoked pork shoulder as a last-minute addition to my Thanksgiving menu. John, Hi John, Greetings from North Carolina. 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