Glazed Smoked Pork Shoulder
A “picnic ham” isn’t a true ham because it comes from the shoulder of the animal and not the back leg. The flavor of the smoked shoulder is much like ham, however, and is an excellent choice for holiday meals as the uncomplicated brown sugar and marmalade glaze makes this Glazed Smoked Pork Shoulder recipe an easy and delicious roast.
Prepare this flavorful smoked shoulder for a weekend meal or special holiday dinner. Serve it with mashed potatoes and green beans or your favorite side vegetables along with slices of pineapple or a pineapple casserole.
If the ham is too much for your family, you can use the leftovers for sandwiches, salads, and casseroles. The meaty bones are a wonderful choice for seasoning soups, beans, or lentils.
Glazed Smoked Pork Shoulder
Ingredients
- 1 smoked pork shoulder picnic ham, about 5-7 lbs.
- 1 medium carrot cut into chunks
- 1 large onion cut into chunks
- 1 rib celery cut into chinks
- 1 bay leaf
For Marmalade Glaze
- 1/4 cup light brown sugar packed
- 1/4 cup orange marmalade
- 1 tsp dry mustard
Instructions
- Place the smoked shoulder in a large Dutch Oven or stockpot, fat side up. Cover with cold water.
- Place teh pot over high heat and bring to a boil. Add carrot, onion, celery adn bay leaf. Reduce heat to low, cover teh pan and simmer for 2-1/2 to 3 hours.
- Place a rack in a shallow, foil-lined roasting pan. Heat the oven to 350° F
- Remove the meat from tehbroth. With a sharp knife, remove the rind. The rind is the thick outer coating on the shoulder. Set teh meat, fat side up, on the rack in the prepared roasting pan. Score fat in a decorative doamind-like pattern.
- Combine the brown sugar, marmalade and dry mustard powder in a bowl and blend well. Spread the glaze over the scroed meat surface.
- Bake the smoked shoulder in the preheated oven for approximately 20-30 minutes
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