Cooking Picnic Ham: How To Make Dinner For A Crowd!

By La Cuisinière | All Recipes

Feb 26
picnic-ham
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Cooking Picnic Ham – The centerpiece at dinner tonight was an 8 and 3/4 pounds fresh ham.  Earlier this afternoon, it spent four hours slow roasting in the oven.

The slow roasting allowed most of the fat to render under the skin which crisped up rather nicely.   It came off in two neat pieces and exposed a much thinner layer of fat.


I slashed the fat and applied a liberal coating of a vinegar based, mustard, cloves and brown sugar glaze then popped it back into the oven to brown.

The ham was well on its way to being scrumptious.

cooking-picnic-ham

Glazed Ham and Potato Salad!

Meanwhile, on the stove, I boiled about one and half pounds of baby reds to make a quick potato salad.   To be served on a bed of shredded lettuce.

Might have peeled the potatoes if Mom had been here but we’re not into removing the skin from those cute little taters.  So, while still hot, I cut them into quarters and tossed them with a simple vinaigrette and finely chopped scallions.

Sorry…I never measure out the ingredients for the vinaigrette.  A few sprinkles of vinegar, some sea salt, a few turns of freshly cracked pepper and a drizzle of olive oil.  Toss the potatoes a couple times and repeat the process for what I hope is the other side of the potatoes!  Be sure to taste test so there are no surprises.

Only thing left to do (when the potatoes have cooled) is add mayonnaise to taste.  Serve the potatoes on a bed of lettuce surrounded by a few wedges of Roma tomatoes.  Oh!  And have your favorite barbecue sauce handy.  Tonight the DH thought the glaze was not enough.  You might agree with him or prefer a candied bacon glaze.

Et voilà!

It’s still February and outside the temperature is below freezing.  Dinner however was a real picnic.

Glazed Ham
 
Prep time
Cook time
Total time
 
Picnic Time! Slow roasted fresh picnic ham with a brown sugar glaze.
Author:
Serves: 6 to 8
Ingredients
  • 6 to 8 pound fresh picnic ham
  • 2 onions, sliced thick
  • 2 bay leaves
  • 4 cups of water
  • --------------------
  • 1 cup of light brown sugar
  • ½ cup of apple cider vinegar
  • ½ cup of the pan drippings (4 cups water + 1 ham favored bouillon cube)
  • 2 teaspoons salt
  • 2 teaspoons freshly cracked pepper
  • 2 teaspoons Coleman's® dry mustard
  • A covered roasting pan
Instructions
  1. Preheat the over to 350 degress.
  2. Place the ham in the roaster and cover the top with the onions slices and bay leaves.
  3. Add 4 cups of water and the bouillon cube to the roaster.
  4. Make sure the steam vent on the roaster is shit.
  5. Roast for 3 to 4 hours depending on the size of the ham.
  6. Remove the lid after about 1½ hours to check on the liquid. Add water if needed.
  7. When fork tender, remove the pan from the oven.
  8. Remove the lid completely and also remove all the onions etc. Do not pour out the liquid.
  9. Remove all the skin and score the remaining fat.
  10. Drizzle some of the glaze of the ham and return to oven.
  11. Watch closely over the next 30 minutes or so to make sure the ham does not dry (baste with pan drippings).
  12. Keep basting with the glaze until the ham is golden brown.
 

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About the Author

1 Cook, 2 Countries & A Taste For World Cuisines: A La Mode De Chez Nous – Cuisine d’Hier Et d’Aujourd’hui! For the love of home style cooking and great food. Memories are made of this!

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