Appears in Cook's Country April/May 2011
Picnic ham tastes like a cross between a rich pork shoulder and a salty, smoky ham. But it takes a few tricks to transform this flavorful-but-fatty cut into a tender, juicy roast.
Although our Glazed Picnic Ham (Smoked Shoulder) was already technically fully cooked, the extra fat meant that it needed extra cooking (not just heating through, like leg ham) to become palatable. To create a moist environment for the coll...