After rummaging through our chest freezer, I found a smoked picnic ham. We got it from a local butcher a while ago. After reading the great info on this site, I understand that a picnic ham is not a true ham and comes from the shoulder region. The label says smoked and has ingredients of salt, brown sugar, speed cure, sodium nitrite, C-N0.3 listed. So it looks like it's been cured like a true Ham would be. So my question is how do I cook it? Should I cook it like a Ham or treat it more like pulled pork? Thanks.
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Damn, that's what's wrong with my picnic recipe, I've always use sashaying cure
All kidding aside, you can treat like a butt and make pulled pork or you can roast like a shoulder. If it has the skin on I would make Pernil, a wonderfully flavored roast that shines because of the crackling goodness of the garlic and skin. -
We always just treated them like hams. It’s cured pork, that’s what it will taste like. More the same as than different from ham.Comment
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Thanks for the advice!Comment
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The choice is your’s. I like ham, no matter the final product. Here lately, I’ve been cooking them like pulled pork. Just take it to 190-200°F internal, whenever you get probe tenderness.Comment
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Just warm it through and chow.
I’d eat that.Comment
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Picnic ham turned out great. I cooked it like a ham to 140 and used a sweet mustard/rosemary rub. Forgot to take pictures. Thanks for the advice.Comment
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So, for learning sake since I was never taught anything about cooking, you have a smoked ham or whatever this is, which has been cooked and then frozen, so you thaw it and are just reheating it correct? What is the safe internal temp in this case?Comment
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Carolyn I thawed it and reheated it to 140 Degrees on a pellet smoker. -
frailinryan Thanks. I saw that. I blame lack of sleep for this dumb question of mine.
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You can cook it to 120, to 140 or all the way to 200+ and make 'pulled' ham. It's done cooked, so it doesn't matter.
<eidt> I usually smoke up to about 140ºF as above.Comment
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