Cooking A Smoked Pork Picnic Ham
Recipe: #5294
May 01, 2012
Categories: Breakfast, 5 Ingredients Or Less, Birthday, Brunch, Christmas, Easter, Fathers Day, Game/Sports Day, July 4th, New Years Sunday Dinner, Thanksgiving, Oven Roast, Gluten-Free, High Protein, No Eggs, Non-Dairy, more
"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 is 8 servings
Ingredients
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 by Step Method
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
No special items needed.
2 Reviews
You'll Also Love
