RE: Smoked Picnic Shoulder - how do you cook it?
I grabbed a smoked picnic shoulder that was on sale, and would like to cook it this weekend.
What's the best dish for that? How do you do yours? This newbie definitely needs step-by-step guidance. :)
if you want it less salty, you can simmer it for a little while to extract much of that salt (this is what my sister does, and i have done once). in any event, i like to make an apricot or orange marmalade glaze…. http://allrecipes.com/recipe/apricot-... you can use peach preserves, too.
then just warm through in the oven. a "jezebel" sauce is a good accompaniment, too! http://dixiedining.wordpress.com/2009...
be sure and have some biscuits to eat the ham on!
(i think it is probably "cooked' already. read the label carefully, as sunshine suggests).
when you get tired of ham, you can cut thick slices or hunks off the bone and freeze. this is nice to use later in all sorts of dishes…quiches, eggs, creamy pasta sauces with garden peas, ham sandwich, etc. !
and do not neglect to use that bone to make some good bean soup! (having left some ham on the bone for this specific purpose).
curious as to sales price and your locale?
I'd be curious about the sale prices as well.
In my neck of the woods, this brand is popular
as its made a few hours away near Quebec City. It goes on sale for 99c/lb, meaning $8-$10 apiece. Its usually closer to $20 when not on sale.
Mrs. Porker takes it out of the plastic, leaving the net stocking in place. She then simply immerses it in water and simmers a couple of hours.
Before serving the net is removed (we joke about chewing on the bag - bits of stuck-on meat) and the meat is sliced. Not fancy, but very tasty nonetheless.
I like to make scalloped potatoes as a side.
Leftovers, as alkapal mentions, is a highlight.
My mother-in-law will cut into 1/4" pieces and fry continuously until they're black and crisped. She likes this on a sandwich with crusty bread.
And yeah, leave some meat on the bone for soup. My favorite is yellow pea soup.
A small side-bar ham story.
A friend travelling through the US was passing through Virginia maybe 20 years ago. He figured why not get an authentic, gen-u-ine, Virginia country ham. Stopping at a market and perusing the hams, he bought one.
Once home and reading the label more carefully, he discovered his gen-u-ine Virginia country ham was made in Lachine, Quebec (on the outskirts of Montreal) less than an hour from his home...
I got a kick outta that one and still bug him to this day.
The discussions on these boards can sometimes get heated, sometimes nasty (like all anonymous boards, I'd imagine), but the vast majority of posts contain a great wealth of info, ideas, and plain old entertainment.
The search function is quite useful when looking for specifics.
I really like the Farmland brand, I pick up the half sized ones at WM for next to nothing. They make the best ham and cabbage meal, about 5-6 hours in the crockpot then add your veggies for about another 1 1/2 hours, some cornbread or rye bread & butter and you've got a great winter supper.
Oh it couldn't be much easier. Low and slow is the key.
If you have a crockpot, etc - put it in fat side up, with just a touch of water to cover the bottom. Set to low, cover and it will be done - weight depending - in about 8-10 hours. Don't worry about overcooking it. It's nearly impossible to do so. You really want the collagen to liquify. So the meat in the thick part and not right next to the bone - should register 200 degrees. The thermometer will just slide right in. If it resists a bit then even before you see the numbers, it not there yet.
If you cover your crockpot with foil (with a few holes poked in it) - before putting the cover over the foil - this will get to done faster.
In the oven, it's 225. Rub with kosher salt and fresh ground pepper. Fat side up on roasting dish, etc - I use my broiler pan as it catches the drippings nicely. Let it get to 150-160 then wrap foil around the entire top and sides and then check on it in 2 more hours. It may well take more time beyond that.
Trust me - it is impossible to mess up one of these. Low and slow is how you'll get there and let it get all the way to 200 so that it just falls apart. When it's done, let it sit for 20-30 min then shred it. And season anyway that you like. I use extra virgin olive oil, kosher salt, fresh ground pepper as my base. And then from there do different things as my mood strikes, with homemade sauces, chilis, peppers, srirachi sauce, etc.
jkling, perhaps you missed the "smoked" part of the original post's description. this is a smoked picnic ham, not a raw pork shoulder. there is no "collagen" to ""break down"….the meat is already cured and most likely just needs to be warmed through. cooking as you suggest is not correct for a smoked ham. you do not want ham to fall apart. this is not a pulled pork situation.
I would tend to agree with alkapal. already smoked not really for pulling.
I soak the ham the day before...changing water two or three times because I find it can be salty.
I cut the tough rind off the ham and then score the fat in two directions (just like you see in pics)
then I mustard it, then brown sugar and it (can also add cinnamon, ginger, some nutmeg)
then put pineapple half rounds held on by studding/pinning it down with cloves
line a pan with foil (easier cleanup) and pour a can of regular coke in there for moisture and basting later
cook it in the oven at 350 until it's hot (I let mine go almost as long as a turkey as they cook side by side...my ham is pretty big, not sure how big the shoulder is).
carve...and try and discard some of that fat. Absolutely delicious.
I love this Julia Child recipe. Cook covered in the oven over the seasoned liquid. My recipe is from a different Child cookbook but is very similar to the one I found posted. I love the taste of the meat and the salt is reduced with the braising. I actually don't usually make the sauce or top with bread crumbs, but I do use the some of the braising liquid in my bean soups, beans and rice (not too much or it will be salty) then at the end I add chunks of the braised shoulder also. Wonderful flavor for the beans and the ham doesn't have its flavor cooked out.
I use vermouth and about 1/3 cup of port as well as a low low salt chicken stock in the braising liquid in the recipe including seasoning and vegetables.