Brown Sugar and Marmalade Glazed Smoked Pork Shoulder

glazed picnic ham
Diana Rattray
Ratings (5)
  • Total: 3 hrs 15 mins
  • Prep: 15 mins
  • Cook: 3 hrs
  • Yield: 8 servings
Nutritional Guidelines (per serving)
687 Calories
32g Fat
25g Carbs
71g Protein
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Nutrition Facts
Servings: 8 servings
Amount per serving
Calories 687
% Daily Value*
Total Fat 32g 41%
Saturated Fat 9g 46%
Cholesterol 258mg 86%
Sodium 4593mg 200%
Total Carbohydrate 25g 9%
Dietary Fiber 4g 13%
Protein 71g
Calcium 84mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 as the uncomplicated brown sugar and marmalade glaze makes this 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.

Ingredients

  • 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

Steps to Make It

  1. Place the smoked shoulder in a large Dutch oven or stockpot, fat side up; cover with cold water.

  2. 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.

  3. Place a rack in a shallow, foil-lined roasting pan. Heat the oven to 350 F (180 C/Gas 4).

  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.

  5. Combine the brown sugar, marmalade, and dry mustard powder in a bowl and blend well. Spread the glaze over the scored surface.

  6. Bake the smoked shoulder in the preheated oven for about 20 to 30 minutes.