Smoked Pork Picnic Shoulder Recipe

How to make it

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• 1. Preheat oven to 350° F. (175° C.).
• 2. Place the whole pork shoulder package in a deep roasting pan.
• 3. Carefully cut the outer plastic packaging and remove it entirely.
• 4. Leave the netting on the meat; do not remove it at this time.
• 5. Place the meat skin side up in the pan.
• 6. Put the lid on the roasting pan and place it in the oven.
• 7. The ham should cook about 22-25 minutes per pound of weight or until the meat thermometer registers 170° F.
• 8. During the last half hour, take out the ham [be careful it’s hot] and place it on a tray.
• 9. With a pair of kitchen shears carefully cut away the netting and discard.
• For an Undecorated Ham:
• 1. At this point crosscut the skin through the fat layer.
• 2. Stick the meat thermometer in the ham at the thickest part, but not touching the bone.
• 3. Return the ham to the roasting pan and place in the oven uncovered and roast until the temperature reaches 170° F.
• 4. Remove from oven, cover and let the ham rest for 15 minutes before carving.
• For a Decorated Ham:
• 1. If you want a decorated ham, using tongs and a knife, carefully remove the layer of skin and most of the fat layer from the ham.
• 2. Make the glaze: combine the 1/2 cup brown sugar and 2 Tbsp mustard.
• 3. Brush half of the glaze over the entire ham.
• 4. Return the ham to the roasting pan and place in the oven uncovered and roast until the temperature reaches 170F.
• 5. Remove the ham from the oven and remove the meat thermometer
• 6. With a sharp knife score the meat about every inch and about 1/2 inch deep. Basically you crosscut the again.
• 7. If using cloves, place one clove in each of the squares made from the cuts.
• 8. Use toothpicks to attach one can of drained pineapple slices to the ham and drizzle the remaining glaze on top.
• 9. Return the meat to the oven, uncovered and bake for about 25 minutes longer.
• 10. Remove from oven, cover and let the ham rest for 15 minutes before carving.