A picnic shoulder ham has been given various names that can be confusing to the meat cook or consumer. A pork picnic shoulder, also called a pork arm shoulder, is cut from the lower portion of the pig's shoulder. If left fresh, the cut of meat may be called a pork picnic shoulder roast or a fresh pork picnic ham. Adding smoke creates a smoked picnic shoulder ham that may be boneless or bone in. Oven roasting produces a tender, juicy, cut of meat.
Things You'll Need
- Picnic shoulder ham
- Butcher knife
- Brown sugar
- Dijon mustard
- Roasting pan with rack
- Aluminum foil
- Meat thermometer
Adjust your top oven rack so that it will accommodate the picnic shoulder ham once it is placed in your roasting pan. Keep in mind that the ham will protrude above the level of your pan as the meat will be placed on the pan's roasting rack.
Preheat your oven to 325 degrees Fahrenheit.
Cut the surface of the ham to a depth of 1/8-inch creating crosshatched lines about one inch apart. Your ham should resemble a network of connected diamond shapes.
Rub Dijon mustard into the scored surface and add a sprinkling of brown sugar to form a glaze to keep the meat tender and juicy.
Place the ham on the rack of your roasting pan. The meat should be positioned fatty side up so the juices run down as the picnic shoulder cooks.
Cover the picnic shoulder ham with aluminum foil tucked around the meat.
Place the ham in your preheated oven and roast until the internal temperature reaches 165 degrees Fahrenheit. A meat thermometer inserted into the picnic shoulder will help you to determine when the meat is done. Allow about 30 minutes per pound cooking time.