Because it comes from the shoulder of the animal and not the back leg, a picnic ham isn't a true ham. The flavor of the smoked shoulder is much like a ham, however, and it is an excellent choice for a holiday meal.
The uncomplicated brown sugar and marmalade glaze makes this smoked pork shoulder—also known as a picnic ham—an easy and delicious roast.
Prepare this flavorful smoked shoulder for a weekend meal or special holiday dinner. Serve it with mashed potatoes and green beans or your favorite side vegetables, along with slices of pineapple or a pineapple casserole.
If the ham is too much for your family, you can use the leftovers for sandwiches, salads, and casseroles, and the meaty bones are wonderful for seasoning soups, beans, or lentils.
- 1 smoked pork shoulder (picnic ham, about 5 to 7 pounds)
- 1 medium carrot (cut into chunks)
- 1 large onion (cut into chunks)
- 1 celery rib (cut into chunks)
- 1 bay leaf
- For the Marmalade Glaze:
- 1/4 cup light brown sugar (packed)
- 1/4 cup orange marmalade
- 1 teaspoon dry mustard
- 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 a preheated for about 20 to 30 minutes.
|Nutritional Guidelines (per serving)|
|Total Fat||32 g|
|Saturated Fat||9 g|
|Unsaturated Fat||14 g|
|Dietary Fiber||4 g|