Cooking A Smoked Pork Picnic Ham

8
Servings
5m
Prep Time
3h
Cook Time
3h 5m
Ready In


"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."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (234.4 g)
  • Calories 370.7
  • Total Fat - 19.2 g
  • Saturated Fat - 6.1 g
  • Cholesterol - 120.2 mg
  • Sodium - 2942.7 mg
  • Total Carbohydrate - 5.4 g
  • Dietary Fiber - 0.1 g
  • Sugars - 0 g
  • Protein - 41.6 g
  • Calcium - 18.4 mg
  • Iron - 2.1 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 2 mg

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

Tips & Variations


No special items needed.

Related

Jo And Mert

I liked making my ham using this method. it worked out well for me to make my Easter Ham. Meat was really moist and tender. I wouldn't hesitate to use this recipe again the future!

review by:
(25 Apr 2019)

QueenBea

What a great tasting ham this is. It is so easy to put together. I only put about 2 inches of water and the mustard powder and simmered let this simmer for 2 hours, then added the cider vinegar and let it simmer for another hour. At the end of the cook time the ham was half covered in juices that I saved and froze for soup. This ham was really juicy and tender, not dry at all. Thanks for sharing this recipe Bergy.

review by:
(25 Dec 2013)