Glazed Smoked Picnic Ham Recipes

Steps:

• 1. First of all remove the ham from the cheese cloth bag that it comes in. In a large stock pot, place your smoked picnic ham, 3 Tbsp ground mustard and fill pot with cold water to cover ham
• 2. Timing from the time water starts to boil, boil ham for 20 minutes and drain water completely. Repeat this process 2 more times. After 3rd drain allow to cool a bit to handle.
• 3. At this point you will want to remove the rind but leave a little fat layer. Score the ham once the rind is removed Sprinkle lightly with the ground cloves (if you dont have ground cloves you can press 1 whole clove into each diamond section)
• 4. Place the picnic in a covered roasting pan Bake in preheated oven at 350 F for 1 hour.
• 5. While the ham is roasting, prepare your glaze. Then quarter your onions then peel and cube your apples. Set aside.
• 6. After an hour of roasting remove ham from the oven. Put quartered onions and cubed apples in bottom of roasting pan. Now glaze your picnic using a brush and cover it well. Cover roasting pan and put back in the oven for another 30 minutes. Remove and glaze once again. Now you can pour and brush if you like depending on how thick you want the glaze. Put back in oven uncovered roasting for another 30 minutes. Remove from oven. Take Ham out of pan and put on platter allow to sit while you make gravy from the pan drippings. Once gravy is made you can slice the ham off the bone and serve. **Note** this gravy will tend to be a bit sweet but is very tasty.
• 7. This ham goes well with mashed potatoes, mashed rutabaga, all types of squash and fresh green beans.

Steps:

• Preheat oven to 350 degrees F. Score the ham with a cross hatch pattern through the thick layer of skin and fat. Arrange the onions in the center of a foil lined sheet pan large roasting pan and set the ham on top of them. Bake for 1 hour.
• Meanwhile, stir together the apricot jelly, water, thyme leaves, mustard, 3 tablespoons of the vinegar, the molasses, worcestershire, allspice, and cloves in a saucepan. Whisk over medium heat until the jelly has dissolved and sauce is smooth, about 4 minutes. After the ham has been baked for 1 hour, brush with the apricot mixture every 15 minutes for another 45 minutes or until nicely glazed. Transfer the ham to a serving platter, tent with foil and set aside while making the sauce.
• Discard the onions, remove foil and pour the sauce into a skillet. Add the broth and bring to a boil over high heat. In a small bowl, mix the butter and flour together until you form a paste. Whisk into the pan juices and let sauce simmer until thickened like gravy. Finish with the remaining tablespoon of vinegar and season with salt and pepper to taste.
• Thinly slice the ham and serve with the sauce.
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