Smoked picnic ham is a delicious, budget-friendly cut that transforms any meal into a festive occasion. Whether you’re preparing it for a family dinner or a special gathering, cooking a smoked picnic ham to juicy perfection is easier than you think. Let’s walk through how to cook a smoked picnic ham with simple steps, tips, and a tasty glaze idea to make your ham the star of the table.
What Is a Smoked Picnic Ham?
A smoked picnic ham is actually the pork shoulder, cured and smoked to develop rich flavor. It’s a bit different from a traditional ham (which comes from the hind leg), but it’s equally delicious and usually more affordable. This cut has a good amount of fat and connective tissue, which makes it tender and flavorful when cooked low and slow.
Ingredients You’ll Need
– 1 smoked picnic ham (5-8 pounds)
– Water (for baking or boiling)
– Optional glaze ingredients:
– Brown sugar
– Honey
– Mustard
– Vinegar (apple cider or regular)
– Spices like cinnamon, cayenne pepper, or cloves
– Fresh oranges or orange zest
Step 1: Preparing Your Ham
Start by preheating your oven to 325°F (163°C). Remove the ham from its packaging and discard any netting. If your ham has a thick rind or skin, you can loosen it by baking the ham covered with foil for about 1 hour. This step helps make peeling off the rind easier and prepares the ham for glazing.
Step 2: Remove the Rind and Score the Fat
After baking covered, take the ham out and carefully peel off the rind using tongs or a fork since it will be hot. You can trim some fat if you prefer, but leaving some fat helps keep the meat moist. Using a sharp knife, score the fat in a crosshatch pattern, cutting about half an inch deep into the meat. This allows the glaze to soak in and the fat to render nicely during cooking.
Step 3: Make and Apply the Glaze
A sweet and tangy glaze is the perfect finishing touch. Here’s a simple glaze recipe you can blend:
– 1 ½ cups brown sugar
– ½ cup vinegar (apple cider or white)
– ⅓ cup honey
– 2 tablespoons mustard
– 1 teaspoon cinnamon
– 1 teaspoon salt
– ¼ teaspoon cayenne pepper
– Juice and zest of 2 peeled oranges
Blend all ingredients until smooth. Brush a generous amount of glaze over the ham, making sure to get it into the scored slits. This glaze caramelizes beautifully in the oven, adding flavor and a shiny finish.
Step 4: Baking the Ham
Place the ham fat side up on a rack in a roasting pan. Pour about ¾ cup of water into the pan to keep the environment moist and prevent the ham from drying out. Cover the pan loosely with foil.
Bake the ham at 325°F for about 15-20 minutes per pound. For example, a 6-pound ham will take roughly 1.5 to 2 hours. Halfway through baking, remove the foil and brush more glaze over the ham. Continue baking uncovered for the last 30 minutes to let the glaze set and the edges caramelize.
Step 5: Check for Doneness and Rest
The ham is done when its internal temperature reaches 145°F (63°C). Use a meat thermometer inserted into the thickest part of the ham without touching the bone to check this. Once done, remove the ham from the oven and let it rest for about 15 minutes before slicing. Resting allows the juices to redistribute, keeping the meat moist.
Optional: Boiling Before Roasting for Extra Moisture
Some cooks like to boil their smoked picnic ham first, especially if it’s very salty or cured. To do this, place the ham in a large pot with water, aromatics like onions, carrots, celery, garlic, and herbs, then simmer gently for about an hour. This method reduces saltiness and creates a flavorful broth you can save for soups or cooking beans. After boiling, pat the ham dry, score, glaze, and roast as described above.
Tips for Perfect Smoked Picnic Ham
– Low and slow is key: Cooking at a moderate temperature ensures the meat stays juicy and tender.
– Use a roasting rack: This keeps the ham out of its drippings, preventing sogginess.
– Don’t skip scoring: It’s essential for flavor penetration and fat rendering.
– Glaze multiple times: Brushing glaze a few times during the last part of cooking builds a beautiful crust.
– Let it rest: Always rest your ham before slicing to keep it moist.
Serving Suggestions
Smoked picnic ham pairs wonderfully with classic sides like mashed potatoes, roasted vegetables, or a fresh green salad. Leftovers are fantastic in sandwiches, soups, or chopped into scrambled eggs.
Cooking a smoked picnic ham is a rewarding experience that fills your kitchen with mouthwatering aromas and delivers a centerpiece worthy of any meal. With these straightforward steps and a flavorful glaze, you’ll impress family and friends with a juicy, tender ham every time. Enjoy your cooking adventure!
Delicious smoked picnic ham is all about patience, proper preparation, and a touch of sweetness from the glaze. Happy cooking!