How To Cook A Raw Picnic Ham

Picnic ham, often overlooked in favor of its more glamorous cousin, the city ham, is a delicious and economical cut of pork that, when cooked correctly, can be the star of any meal. Understanding how to cook a raw picnic ham is key to unlocking its full potential, transforming it from a tough, uncured piece of pork into a tender, flavorful delight.

What is a Picnic Ham?

A picnic ham, also known as a picnic shoulder, is a cut of pork from the lower portion of the shoulder of the pig. It's distinct from a true ham, which comes from the hind leg. Picnic hams are typically less expensive than hams and often sold uncured or "raw." This means they require thorough cooking to be safe for consumption and to develop their best flavor. Because they are a tougher cut of meat with more connective tissue, slow cooking methods are ideal for rendering the fat and breaking down the tissues to produce a moist, tender result.

Key Differences: Picnic Ham vs. Regular Ham

Understanding the distinction between a picnic ham and a regular ham is crucial for proper cooking.

• Cut of Meat: A picnic ham comes from the shoulder, while a regular ham comes from the hind leg.
• Curing: Regular hams are typically cured, smoked, and often fully cooked or partially cooked. Picnic hams are often sold uncured and raw.
• Cooking Time: Due to being uncured and typically larger, picnic hams require a longer cooking time than regular hams.
• Flavor Profile: While both cuts offer a rich pork flavor, picnic hams tend to have a more robust, "porky" taste due to their higher fat content.

Essential Equipment for Cooking a Picnic Ham

Before you begin, gather the necessary equipment:

• Large Roasting Pan: Choose a pan large enough to hold the picnic ham comfortably.
• Roasting Rack: Elevates the ham, allowing for even air circulation and preventing the bottom from becoming soggy.
• Meat Thermometer: Essential for accurate temperature readings, ensuring the ham is cooked to a safe internal temperature.
• Aluminum Foil: For covering the ham during part of the cooking process to retain moisture.
• Sharp Knife: For scoring the ham's skin and trimming excess fat.

Preparing the Picnic Ham: A Step-by-Step Guide

Proper preparation is essential for a successful picnic ham.

1. Thawing: If frozen, thaw the picnic ham completely in the refrigerator. Allow approximately 4-5 hours per pound for thawing. This is the safest method and ensures even cooking.
2. Rinsing: Rinse the picnic ham under cold water and pat it dry with paper towels.
3. Trimming: Trim any excess fat from the surface of the ham, leaving about 1/4 inch layer. This will help render the fat and create a crispy skin.
4. Scoring: Use a sharp knife to score the fat in a crosshatch pattern. This allows the fat to render properly and creates more surface area for flavor absorption. Be careful not to cut into the meat.
5. Brining (Optional): Brining the picnic ham can add moisture and flavor. Submerge the ham in a brine solution (typically a mixture of water, salt, sugar, and spices) for 12-24 hours in the refrigerator.
6. Dry Rub (Optional): Apply a dry rub to the surface of the ham. A simple mixture of salt, pepper, garlic powder, onion powder, paprika, and brown sugar works well.

Cooking Methods for Picnic Ham

There are several ways to cook a picnic ham, each offering unique advantages.

Oven Roasting: The Classic Approach

Oven roasting is a reliable method for cooking a picnic ham, providing consistent heat and allowing for even cooking.

1. Preheat: Preheat your oven to 325°F (160°C).
2. Preparation: Place the prepared picnic ham on a roasting rack in a large roasting pan. Add about 1 cup of water or broth to the bottom of the pan to prevent the ham from drying out.
3. Cover: Cover the roasting pan tightly with aluminum foil.
4. Roast: Roast the picnic ham for approximately 3-4 hours, or until the internal temperature reaches 160°F (71°C). Use a meat thermometer to check the temperature in the thickest part of the ham, avoiding the bone.
5. Uncover: Remove the foil and continue roasting for another 30-60 minutes, or until the internal temperature reaches 190°F (88°C). This will allow the skin to crisp up and the internal tissues to break down further.
6. Rest: Remove the picnic ham from the oven and let it rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.

Slow Cooking: The Tenderizing Powerhouse

Slow cooking is an excellent method for cooking picnic hams, as it allows the tough connective tissues to break down, resulting in a very tender and moist ham.

1. Preparation: Place the prepared picnic ham in a slow cooker.
2. Liquid: Add enough liquid (water, broth, apple cider, etc.) to come about halfway up the sides of the ham.
3. Cook: Cook on low for 8-10 hours, or until the internal temperature reaches 190°F (88°C).
4. Crisp (Optional): If desired, transfer the cooked picnic ham to a roasting pan and broil for a few minutes to crisp up the skin. Watch carefully to prevent burning.
5. Rest: Let the ham rest for at least 20-30 minutes before carving.

Smoking: Adding Smoky Depth

Smoking a picnic ham imparts a delicious smoky flavor that complements the pork's natural richness.

1. Preparation: Prepare the picnic ham as described above, including brining and applying a dry rub.
2. Smoker: Preheat your smoker to 225°F (107°C). Use your favorite wood chips (hickory, apple, or pecan work well).
3. Smoke: Place the picnic ham in the smoker and smoke for approximately 6-8 hours, or until the internal temperature reaches 190°F (88°C).
4. Rest: Let the ham rest for at least 20-30 minutes before carving.

Monitoring Internal Temperature: The Key to Success

Regardless of the cooking method, monitoring the internal temperature of the picnic ham is crucial for ensuring it's cooked safely and to the desired level of doneness. Use a meat thermometer to check the temperature in the thickest part of the ham, avoiding the bone.

• Minimum Safe Temperature: 160°F (71°C)
• Optimal Temperature for Tenderness: 190°F (88°C)

Adding Flavor: Glazes and Rubs

Glazes and rubs can add another layer of flavor to your picnic ham.

Glazes

A glaze is a sweet and sticky coating applied to the ham during the last 30-60 minutes of cooking. Popular glaze options include:

• Honey-Mustard Glaze: A classic combination of honey, Dijon mustard, and brown sugar.
• Maple-Bourbon Glaze: A rich and flavorful glaze made with maple syrup, bourbon, and brown sugar.
• Brown Sugar-Pineapple Glaze: A tropical twist made with brown sugar, pineapple juice, and spices.

To apply a glaze, brush it evenly over the surface of the ham during the last 30-60 minutes of cooking. Repeat several times to build up a thick, glossy coating.

Dry Rubs

A dry rub is a mixture of spices and herbs applied to the ham before cooking. It creates a flavorful crust and enhances the natural flavors of the pork. Popular dry rub options include:

• Classic Pork Rub: A simple mixture of salt, pepper, garlic powder, onion powder, paprika, and brown sugar.
• Spicy Southwestern Rub: A blend of chili powder, cumin, oregano, and cayenne pepper.
• Herbed Rub: A combination of dried herbs such as thyme, rosemary, and sage.

To apply a dry rub, rub it generously over the entire surface of the ham before cooking.

Carving the Picnic Ham: A Step-by-Step Guide

Proper carving is essential for serving the picnic ham in an appealing and easy-to-eat manner.

1. Rest: Allow the picnic ham to rest for at least 20-30 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
2. Position: Place the ham on a cutting board with the skin side up.
3. Slice: Use a sharp carving knife to slice the ham against the grain. The grain of the meat runs in different directions in different parts of the picnic ham, so you may need to adjust your slicing angle as you go.
4. Separate: As you slice, use the knife to separate the meat from the bone.
5. Serve: Arrange the sliced ham on a platter and serve immediately.

Side Dish Pairings

A perfectly cooked picnic ham deserves equally delicious side dishes. Here are a few ideas:

• Mashed Potatoes: Creamy mashed potatoes are a classic accompaniment to ham.
• Green Bean Casserole: A traditional holiday favorite.
• Sweet Potato Casserole: A sweet and savory dish that complements the richness of the ham.
• Coleslaw: A refreshing and tangy side dish that cuts through the richness of the ham.
• Macaroni and Cheese: A comforting and crowd-pleasing option.
• Roasted Vegetables: A healthy and flavorful side dish. Consider roasting Brussels sprouts, carrots, or asparagus.

Storing Leftovers

Store leftover picnic ham in an airtight container in the refrigerator for up to 3-4 days. You can also freeze leftover ham for longer storage. Wrap the ham tightly in plastic wrap and then in aluminum foil, or place it in a freezer bag. Frozen ham can be stored for up to 2-3 months.

Reheating Leftovers

Reheat leftover picnic ham gently to prevent it from drying out. Here are a few options:

• Oven: Preheat your oven to 325°F (160°C). Place the ham in a baking dish with a little bit of liquid (water, broth, or juice) and cover with foil. Bake for 15-20 minutes per pound, or until heated through.
• Microwave: Place the ham on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes per slice, or until heated through.
• Skillet: Heat a skillet over medium heat. Add a little bit of oil or butter and sauté the ham slices until heated through.

Creative Ways to Use Leftover Picnic Ham

Leftover picnic ham can be used in a variety of creative and delicious ways. Here are a few ideas:

• Ham Sandwiches: A classic and easy option.
• Ham and Cheese Quiche: A savory and satisfying brunch dish.
• Ham Fried Rice: A quick and flavorful weeknight meal.
• Ham and Bean Soup: A hearty and comforting soup.
• Ham Scalloped Potatoes: A creamy and cheesy casserole.
• Ham Pizza: Add diced ham to your favorite pizza recipe.
• Ham Salad: A classic deli salad perfect for sandwiches or crackers.

Troubleshooting

Even with careful preparation and cooking, sometimes things don't go exactly as planned. Here are a few common issues and how to troubleshoot them:

• Ham is Too Dry: Make sure to add enough liquid to the roasting pan or slow cooker to prevent the ham from drying out. You can also baste the ham with its own juices during cooking.
• Ham is Not Tender Enough: Ensure the ham is cooked to an internal temperature of 190°F (88°C). Slow cooking is also a great way to tenderize the ham.
• Skin is Not Crispy: Remove the foil during the last 30-60 minutes of cooking and increase the oven temperature to 400°F (200°C) or broil for a few minutes. Watch carefully to prevent burning.
• Ham is Too Salty: If the ham is too salty, try soaking it in cold water for a few hours before cooking. You can also use a glaze with a lower salt content.

The Science Behind the Flavor

The delicious flavor of a properly cooked picnic ham is a result of several chemical reactions that occur during the cooking process.

• Maillard Reaction: This reaction occurs when amino acids and reducing sugars are heated, creating hundreds of different flavor compounds that contribute to the ham's savory, roasted flavor.
• Rendering of Fat: The fat in the picnic ham melts and renders during cooking, adding moisture and flavor to the meat.
• Breakdown of Connective Tissue: Slow cooking methods break down the tough connective tissues in the ham, resulting in a more tender texture.
• Caramelization: The sugars in the glaze or rub caramelize during cooking, creating a sweet and complex flavor.

Picnic Ham Recipes to Try

Honey-Glazed Picnic Ham

Ingredients:

• 1 (8-10 pound) raw picnic ham
• 1/2 cup honey
• 1/4 cup Dijon mustard
• 2 tablespoons brown sugar
• 1 teaspoon ground cloves
• Salt and pepper to taste

Instructions:

1. Prepare the picnic ham as described above.
2. In a small bowl, whisk together the honey, Dijon mustard, brown sugar, and ground cloves.
3. Roast the ham as described above, covering with foil for the first 3 hours.
4. Remove the foil and brush the ham with the honey glaze.
5. Continue roasting for another 30-60 minutes, basting with the glaze every 15 minutes, until the internal temperature reaches 190°F (88°C).
6. Let the ham rest for at least 20-30 minutes before carving.

Slow Cooker Picnic Ham with Apple Cider

Ingredients:

• 1 (8-10 pound) raw picnic ham
• 4 cups apple cider
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• 1/2 teaspoon ground allspice
• Salt and pepper to taste

Instructions:

1. Prepare the picnic ham as described above.
2. Place the ham in a slow cooker.
3. Pour the apple cider over the ham.
4. Add the chopped onion, minced garlic, dried thyme, and ground allspice to the slow cooker.
5. Cook on low for 8-10 hours, or until the internal temperature reaches 190°F (88°C).
6. Let the ham rest for at least 20-30 minutes before carving.

Conclusion

Cooking a raw picnic ham may seem daunting, but with the right knowledge and techniques, you can transform this economical cut of pork into a culinary masterpiece. By understanding the differences between picnic hams and regular hams, preparing the ham properly, choosing the right cooking method, and monitoring the internal temperature, you can achieve a tender, flavorful, and satisfying meal that will impress your family and friends. Whether you choose to roast it in the oven, slow cook it for ultimate tenderness, or smoke it for a smoky depth of flavor, a perfectly cooked picnic ham is a versatile and delicious option for any occasion.