A smoked shoulder is also known as a picnic ham or smoked pork butt. A smoked shoulder can be boiled, roasted, or baked using any recipe for fully cooked ham.
Using a slow cooker, a smoked shoulder can also be used to make delicious pulled ham sandwiches, and leftovers make an excellent addition to scalloped or roasted potatoes, soups, egg dishes, beans or black-eyed peas, and macaroni and cheese casseroles.
- 1 fully cooked pork shoulder (picnic ham), about 8 to 9 pounds
- 1 to 2 tablespoons whole cloves, optional
- 1/4 cup sugar
- 1/4 cup molasses
- 1/4 teaspoon cinnamon
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground ginger
- pineapple slices, optional
Remove any packing material from the pork roast, including a clear plastic piece which might be attached to the end of the bone.
Put the roast in a large stockpot or Dutch oven and cover with water. Bring to a boil. Reduce heat, cover, and simmer for about 1 1/2 hours, or until tender. Drain well.
Heat the oven to 325 F (165 C/Gas 3).
Line a large, shallow baking pan or roasting pan with foil.
Carefully transfer the roast to the prepared baking pan, fat side up.
Using a sharp knife, cut the layer of fat from the pork. Discard the fat.
Score the pork in a diamond pattern. The cuts should be about 1/4-inch deep.
If desired, stud the ham with whole cloves, one in the center of each diamond.
In a small bowl, blend sugar with molasses and spices; brush the top of the pork.
Bake the smoked pork at 325° for 20 minutes. Brush the outside of the ham with the remaining spiced molasses mixture and bake for 25 minutes longer, or until the ham is nicely glazed. If you want, place a few pineapple slices over the ham during that last 25 minutes.
To brown the top of the glaze a bit more, put it under the broiler for 5 or 10 minutes.
- If you have plenty of leftovers, you're in luck, because there are so many meals you can make with leftover ham. Use the leftover chopped or shredded ham in casseroles, in a quiche, or in hash, or serve it with breakfast home fries.
- A boneless smoked shoulder can be used instead of the bone-in picnic.
- Store the leftovers in a covered container in the refrigerator for 3 to 5 days, or label and date the container and freeze the ham for up to 2 months.
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