Glazed Smoked Picnic Ham Food

GLAZED HAM

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Place ham in a roasting pan. Pour in water to a 2 inch depth. Cover with a tight fitting lid.
• Bake for 6 to 8 hours in the preheated oven (all day or all night). Remove from the oven, pour off drippings and reserve. Debone ham, removing any excess fat as well, and return to the roasting pan.
• Skim fat from the top of the drippings, and discard. In a small bowl, mix one cup of the drippings with honey, brown sugar, liquid smoke, Worcestershire sauce and cloves. Pour this over the ham, cover and return to the oven. Remaining drippings may be discarded or reserved for other uses.
• Bake for another 30 to 40 minutes in the preheated oven. Let stand for 10 minutes before serving.

GLAZED SMOKED PICNIC HAM

Steps:

• 1. 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
• 2. 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.
• 3. 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)
• 4. Place the picnic in a covered roasting pan Bake in preheated oven at 350 F for 1 hour.
• 5. While the ham is roasting, prepare your glaze. Then quarter your onions then peel and cube your apples. Set aside.
• 6. 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.
• 7. This ham goes well with mashed potatoes, mashed rutabaga, all types of squash and fresh green beans.

GLAZED SMOKED HAM

Steps:

• Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour.
• Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, Worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
• Discard the onions, remove foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk into the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste.
• Thinly slice the ham and serve with the sauce.

HAM.....HAM SMOKED PICNIC HAM EASIEST EVER HAM

Steps:

• Remove the plastic and wash THE PICNIC HAM under cold water very, very well to get all the salt off.Remove the fat and brine.
• Cut up the ham in large chunks place in crock pot along with the bone.
• DO NOT ADD WATER. Cloves are optional! Cook on high for 6 hours and serve.

HOW TO COOK A PICNIC HAM - SMOKED PORK SHOULDER

Steps:

• Preheat oven to 350F
• Place picnic ham on a large roasting pan or baking dish, fat side up. Pour 3/4 cup of water into the bottom of the baking dish.
• Cover roasting pan with foil and bake in the oven for 1 hour. This allows the rind to be removed easily.
• Remove the foil and peel the rind off the top of the fat cap. Cut cross check slits into the fat and about 1/2 inch into the meat of the ham.
• Puree remaining ingredients (oranges, brown sugar, vinegar, honey, mustard, cinnamon, salt and cayenne) in a blender to make the glaze. Brush some of the glaze all over the ham, making sure to get into the slits.
• Bake for another 2 hours, uncovered. Brush the glaze after 1 hour cooking time and then again about 30 minutes later. Bake the remaining 30 minutes.
• Once done cooking, the fat should be starting to crisp and the glaze nicely caramelized. Let the ham rest for about 5 minutes before carving.
• Carve the ham into nice sized serving slices. Serve with glazed carrots, potatoes, squash and more!

BROWN SUGAR AND MARMALADE GLAZED SMOKED PORK SHOULDER RECIPE

Steps:

• Place the smoked shoulder in a large Dutch oven or stockpot, fat-side up; cover with cold water.
• Place the pot over high heat, and bring to a boil; add carrot, onion, celery, and bay leaf. Reduce the heat to low, cover the pan, and simmer for 2 1/2 to 3 hours.
• Place a rack in a shallow, foil-lined roasting pan. Heat the oven to 350 F/180 C/Gas 4.
• Remove the meat from broth. With a sharp knife, remove the rind. The rind is the thick outer coating on the shoulder. Set the meat, fat side up, on the rack in the prepared roasting pan. Score fat in a decorative diamond-like pattern.
• Combine the brown sugar, marmalade, and dry mustard powder in a bowl and blend well. Spread the glaze over the scored surface.
• Bake the smoked shoulder in the preheated oven for about 20 to 30 minutes.