Glazed Picnic Ham (smoked Shoulder) source: American Test Kitchen
Ingredients: Serve 12 to 18
1 (8 to 10 pound) bone in smoked picnic ham, skin removed and fat trimmed to ¼ inch thickness
3 tablespoons dry mustard
1 teaspoon pepper
1 cup packed dark brown sugar
½ cup Dijon mustard
½ cup balsamic vinegar
¼ teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 tablespoon apple cider or water
Procedures:
Adjust oven rack to lowest position and heat oven to 325 degrees. Line large roasting pan with aluminum foil. Using sharp knife score fat layer of ham at 1-inch intervals in crosshatch pattern. Combine 1 tablespoon dry mustard and pepper in small bowl. Rub pepper mixture over entire ham. Set ham on V-rack set inside prepared pan and cover pan tightly with foil. Bake until ham registers 140 degrees, 2 to 3 hours.
Meanwhile, bring sugar, Dijon mustard, vinegar, remaining 2 tablespoons dry mustard, cayenne, and cloves to boil in medium saucepan. Reduce heat to low and simmer until reduced to 1 cup, 15 to 20 minutes. (Glaze can be refrigerated for up to 3 days; microwave until hot before using.)
Remove ham from oven and let rest for 5 minutes. Increase oven temperature to 450 degrees. Discard foil and brush ham evenly with ½ cup glaze. Return ham to oven and bake until dark brown and caramelized, 25 to 30 minutes. Stir cider into remaining glaze. Transfer ham to carving board, tent loosely with foil, and let rest for 30 minutes. Carve ham and serve, passing glaze separately. End.
Ingredients: Serve 12 to 18
1 (8 to 10 pound) bone in smoked picnic ham, skin removed and fat trimmed to ¼ inch thickness
3 tablespoons dry mustard
1 teaspoon pepper
1 cup packed dark brown sugar
½ cup Dijon mustard
½ cup balsamic vinegar
¼ teaspoon cayenne pepper
1/8 teaspoon ground cloves
1 tablespoon apple cider or water
Procedures:
Adjust oven rack to lowest position and heat oven to 325 degrees. Line large roasting pan with aluminum foil. Using sharp knife score fat layer of ham at 1-inch intervals in crosshatch pattern. Combine 1 tablespoon dry mustard and pepper in small bowl. Rub pepper mixture over entire ham. Set ham on V-rack set inside prepared pan and cover pan tightly with foil. Bake until ham registers 140 degrees, 2 to 3 hours.
Meanwhile, bring sugar, Dijon mustard, vinegar, remaining 2 tablespoons dry mustard, cayenne, and cloves to boil in medium saucepan. Reduce heat to low and simmer until reduced to 1 cup, 15 to 20 minutes. (Glaze can be refrigerated for up to 3 days; microwave until hot before using.)
Remove ham from oven and let rest for 5 minutes. Increase oven temperature to 450 degrees. Discard foil and brush ham evenly with ½ cup glaze. Return ham to oven and bake until dark brown and caramelized, 25 to 30 minutes. Stir cider into remaining glaze. Transfer ham to carving board, tent loosely with foil, and let rest for 30 minutes. Carve ham and serve, passing glaze separately. End.
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