Created by: Bergy
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Recipe #5294 | Created on May 1, 2012
Categories: Breakfast, Dinner, Lunch, Main Dish, Pork, Ham, 5 Ingredients Or Less, Easy/Beginner Cooking, Birthday, Brunch, Christmas, Easter, Entertaining, Father's Day, Game/Sports Day, July 4th, New Years, Sunday Dinner, Thanksgiving, Boil, Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy (more)
Cooking A Smoked Pork Picnic Ham
"For tenderness and taste there is nothing like a picnic ham and they are usually the most economical cut to buy. There is a lot of waste with the finished ham but you can use the bone with some meat left on it to make a wonderful pea soup. The long cooking time removes the salty taste. A nice side dish is saueerkraut mixed with mashed potatoes and apple or scalloped potatoes."
- 1 whole pork picnic ham (4-6 pounds)
- 2 tablespoons mustard powder
- 2 tablespoon cider vinegar
- Water
What You Will Need
No special items needed.
Step 1
Place the ham in a large pot and cover with cold water, add 2 tablespoon mustard powder, cover and bring to a boil
Step 2
Simmer for two hours,
Step 3
Lift out the ham and discard the water, clean the pot
Step 4
Place the ham back in the pot, cover with cold water, add 2 tablespoon cider vinegar, bring to a boil and simmer for 45 minutes
Step 5
Remove ham and let it rest for 15 minutes, cut off the outside net and all the fat. Carve and enjoy with lovely honey mustard
- Serving Size: 1 (234 g)
- Calories 1344.8
- Total Fat - 142.8 g
- Saturated Fat - 51.5 g
- Cholesterol - 154.2 mg
- Sodium - 1145.4 mg
- Total Carbohydrate - 0.2 g
- Dietary Fiber - 0 g
- Sugars - 0 g
- Protein - 12.9 g
- Calcium - 11.6 mg
- Iron - 0.9 mg
- Vitamin C - 0 mg
- Thiamin - 0.5 mg