Once thawed, the pork must be cooked immediately. Place the racks in the oven on the lowest two rungs. Add water and garlic. Foods thawed in the microwave must be cooked before refreezing. Do not refreeze foods thawed by the cold-water bath method without cooking. If you are glazing the ham, you might want to score it. As oven temperatures may vary, adjust heating time accordingly. For further information on thawing, visit the USDA website. it … Reserved cooking liquid can be used when reheating or freezing pork. Although fully cooked, it makes sense to bake a smoked ham shank before serving. Cool, slice and serve! Cover with lid or aluminum foil; cook for 6 hours or until meat is tender. Preheat the oven to 350 degrees Fahrenheit. Using two forks, pull meat from bone; discard bone. Remove ham from oven and let stand, covered, for 20 minutes before serving. Microwave: Cook immediately after thawing in a microwave. Cold Water Bath: If the pork is not sealed in a leak-proof package, take it out of the package and seal it in a leak-proof plastic bag to prevent bacterial contamination. Cover pan loosely with aluminum foil. 4 pounds Smithfield Smoked Pork Shoulder Picnic. Use any remaining liquid in the bottom of the roasting pan to create a gravy or pan sauce for the ham or any side dishes. Place Smithfield Smoked Pork Shoulder Picnic into a 5-quart roasting pan. Heat oven to 325°F. Do not overcook! Step 2. Transfer to a roasting pan and roast for the allotted time. He has served as a writer and editor for publications such as the "Houston Post," "Boca Raton News" and "Interactive Week," among others. Remove all packaging materials and place ham on its side, fat side up, on a rack in a shallow roasting pan. Add water and garlic. Can be stored in freezer for up to 1 month. Remove the ham from its packaging and pat dry with a paper towel. Remove packaging from ham. Place Smithfield Smoked Pork Shoulder Picnic into crock pot. When smoked, the ham shanks are cold-smoked for several days before being packaged and sold at your local butcher or grocery store. The Smithfield Smoked Shoulder Picnic is truly versatile and easy to cook up year round and transform into delicious pulled pork sandwiches, pizzas or tacos – you name it. With its meaty texture and rich flavor, a smoked picnic is a staple you’ll count on for many of your favorite recipes. GLAZING: This ham is not glazed. Place Smithfield Smoked Pork Shoulder Picnic into a 5-quart roasting pan. Step 3. Baste with glaze and continue cooking until golden. Transfer from crockpot to cutting board; reserve liquid. This is not your once-a-year centerpiece ham. Baker also has a culinary arts degree from Johnson & Wales University and has his own catering business. Preheat oven to 275˚F. Instructions for Baking a Smoked Ham Shank Step 1. Prepare glaze. The Smithfield Smoked Shoulder Picnic is truly versatile and easy to cook up year round and transform into delicious pulled pork sandwiches, pizzas or tacos – you name it. About 30 minutes before the ham is done, arrange pineapple slices over the ham and secure... A glaze may be applied after the ham is cooked. Preheat the oven to 350 degrees Fahrenheit. Place ham, fat-side up, in a 2-inch deep roasting pan. Using two forks, pull meat from bone; discard bone. Copyright © 2020 Leaf Group Ltd., all rights reserved. Based in Virginia Beach, Mark S. Baker has been working in editorial for more than 20 years. Transfer shoulder from roasting pan to a cutting board; reserve liquid. Allow it to sit, covered, for at least 10 minutes before carving; this allows for any carryover cooking and keeps the ham from drying out when being carved. Cook, covered, on low setting for 8 hours. With its meaty texture and rich flavor, a smoked picnic is a staple you’ll count on for many of your favorite recipes. To freeze, place pulled pork in a small amount of cooking liquid; cover tightly and freeze. For example, if the ham weighs 7 lbs. Score the ham before baking. More often than not, hams are sold smoked as opposed to fresh, or uncooked. Place the pan in the oven. Start by cutting slices off the large (butt) end of the ham. Cooking... California Transparency in Supply Chains Act Disclosure. Refrigeration: Allow at least 24 hours to thaw frozen pork in the refrigerator. Allow ham to rest for 5 minutes prior to serving. Place the ham into the aluminum pan. Cook the ham for about 15 to 20 minutes per pound or until an instant-read thermometer inserted into the thickest part of the smoked ham shank registers 145 F. Remove the pan from the oven. This part of the pig is what is used to make hams. Bake the ham for the length of time called for based on the weight; in general, expect a whole bone-in smoked ham to take about 18 minutes per pound. Use a paring knife to cut diamond marks on the fat cap and stud each diamond with a whole clove. Hams on the bone cook a bit faster than boneless cuts, since the bone becomes quite hot and radiates heat from the middle. Cover the pan tightly with foil. Cover with lid or aluminum foil; cook for 6 hours or until meat is tender. Add water and garlic. When it is left intact, it is called a whole ham. The shank on any animal is the lower portion of the leg that contains the femur bone. Remove the ham from its packaging and pat dry with a paper towel. 11 pounds Smithfield Smoked Pork Shoulder Picnic. Place the roasting pan in the oven. Submerge the bag in cold tap water, changing the water every 30 minutes. HOW LONG TO COOK A SMOKED HAM … Bake at 325°F for approximately 15-20 minutes per pound, until heated through. HOW TO COOK A FRESH SMOKED HAM: Preheat the oven to 325F. Thawed pork can remain safe for up to 3 days in the refrigerator, and may be refrozen without cooking. Heat for approximately 12–15 minutes per pound. // Leaf Group Lifestyle, Cooking Instructions for a Ridge Creek Spiral Ham. Cover the pan tightly with aluminum foil. Fill an aluminum roasting pan with 1 or 2 cups of water, depending on the size of the ham. Add 1 cup of water to the pan. Heat oven to 325°F. Place the racks in the oven on the lowest two rungs. This is not your once-a-year centerpiece ham. When it is cut, it is called the shank portion; the majority of hams sold in the United States are shank portions. Heat 20 minutes per pound.