Step-by-step, photo illustrated recipe for a delicious Southern style Baked Picnic Ham. It’s not just for the holidays any longer. We’re baking up a delicious ham from a Smoked Pork Shoulder Picnic with a quick and easy recipe. Studded with cloves, topped with a brown sugar glaze and sliced pineapple as an option, your family is sure to love this any time of the year but, it’s just perfect for the holidays.
- 9lb average Smoked Pork Picnic Shoulder, smoked but not cooked
- 1 can of Sliced Pineapple
- ½ cup of Light Brown Sugar
- 2 Tablespoons of Yellow Mustard
- Whole Cloves – optional
Preheat oven to 350º
- Line a 2-inch deep roasting pan with Aluminum Foil
- Place the whole pork shoulder package in the pan.
- Carefully cut the outer plastic packaging and remove it entirely, discard.
- Remove any other packing materials that might be included.
- Leave the netting on the meat, do not remove at this time.
- Place the meat skin side up in the pan.
- Add one cup of water to the pan.
- Cover the meat with Aluminum Foil.
- Place in oven on middle rack.
- Meat should cook about 18-22 minutes per pound of weight.
- In a small bowl, add the Light Brown Sugar
- Add Yellow Mustard
- Add just a few tablespoons of the juice from the Sliced Pineapples
- Stir up well to form a thick paste.
- About 45 minutes before the pork should be done, remove the pan from the oven and remove foil.
- Reduce the oven heat to 250º.
- Carefully cut away the netting from around the meat. It may stick in some places so be careful.
- Using tongs and a knife, carefully remove the layer of skin and fat from the meat. Set aside.
- Use a sharp knife and score the meat about every one inch and about ½ inch deep. Crosscut again.
- If using Cloves, place one clove in each of the squares made from the cuts.
- Drizzle half of the glaze over the cooked meat.
- Use toothpicks to attach the pineapple slices to the meat and drizzle remaining glaze over the top.
- Return the meat to the oven, uncovered and bake for about 30-45 minutes or until a meat thermometer placed in the thickest part of the meat reaches a temperature of 170º.
- I decided to add some extra glaze to my ham, it’s not necessary, just a matter of preference.
- Remove the toothpicks, pineapple and cloves.
- Spread a thin layer of mustard all over the baked shoulder.
- Sprinkle an even coating of brown sugar on top of that.
- Set your oven to BROIL.
- Return the shoulder, uncovered, to the oven and Broil for about 10 minutes longer or, until it’s a nice brown color. Sugar should be melted but don’t let it burn. Oven temperatures will vary so, keep a close eye on it during this final step.
- Remove from oven and let stand for 5-15 minutes before carving.
- Serve warm and enjoy!
Any leftovers will make great sandwiches.
Save the bone once you’ve picked it clean. Wrap it in foil and store in the freezer. It’s a great way to season up a big old pot of soup.
Keywords: Baked Picnic Ham Recipe, Easter ham, pork shoulder, made from scratch, baked ham, southern recipes