Picnic Time! Indoors or out. Slow roasted fresh picnic ham with a brown sugar glaze.
- 6 to 8 pound fresh or smoked picnic ham
- 2 onions, sliced thick
- 2 bay leaves
- 4 cups of water
- 1 cup of light brown sugar
- 1/2 cup of apple cider vinegar
- 1/2 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 or vintage turkey sized granite ware roaster with cover.
- Preheat the over to 350 degrees.
- Place the ham in the roaster and cover the top with the onions slices and bay leaves.
- Add 4 cups of water and the bouillon cube to the roaster.
- Make sure the steam vent on the roaster is shut.
- Roast for 3 to 4 hours or longer depending on the size of the ham.
- Remove the lid after about 1 1/2 hours to check on the liquid. Add water if needed.
- When fork tender, remove the pan from the oven.
- Remove the lid completely and also remove all the onions etc. Do not pour out the liquid.
- Remove all the skin and score the remaining fat.
- Drizzle some of the glaze of the ham and return to oven.
- Watch closely over the next 30 minutes or so to make sure the ham does not dry (baste with pan drippings).
- Keep basting with the glaze until the ham is golden brown.
Keywords: apple cider vinegar, picnic ham