Baked picnic ham (pork shoulder ham) is one of my favourite types of ham to cook. It is a different cut of pork than a regular ham, but it tastes a lot like a ham because it has been cured and smoked the same way. In the end, it tastes just amazing and a great ham to serve the family.
I cook ham a lot, especially in the winter when I don’t mind leaving the oven on for long periods of time. A full-sized ham would be too much for my family to eat, so a picnic ham is perfect! I buy two of the smoked picnic pork shoulder hams whenever they go on sale and store them in the freezer.
Smoked picnic hams are the perfect size for my family. Our family of five usually eats two full meals from these hams, which weigh between 5 and 8 pounds. I love having the bone to use in my Instant Pot or slow cooker to make soup!!
Lay the picnic ham in a roasting dish. I use my large lasagna pottery baking dish. It is the perfect size for the ham. Make sure that you lay it down, fat side up. Just put the ham in the baking dish. If there was cheesecloth or anything else in the package, take it out.
A fresh picnic ham is a delicious and economical cut of pork that makes a fabulous entree for family meals or holiday gatherings. But cooking an uncured fresh ham requires some special techniques compared to a pre-cooked smoked ham.
Proper oven roasting is key to achieving a moist, tender and flavorful fresh picnic ham worthy of any special occasion. Follow these step-by-step instructions to learn how long to bake a fresh picnic ham in the oven.
In this article, you’ll learn:
- Why fresh hams require special handling
- How to prepare and season the ham
- Oven roasting times and temperatures
- Basting and glazing methods
- Carving and serving suggestions
With these tips, you’ll gain confidence cooking fresh picnic hams in the oven for superb results every time. Let’s get started!
What Makes Fresh Picnic Hams Different
Fresh hams like picnic shoulders are raw uncured cuts of pork that contain no added nitrates or salt. This means they require careful preparation before cooking
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Must be thoroughly cooked to 145°F minimum internal temperature for food safety.
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Tend to be less flavorful than cured hams since no smoking or salting has occurred.
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Need special seasonings and basting to keep the lean meat moist during oven roasting
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Take longer to cook through than a pre-cooked smoked ham.
Follow the oven roasting techniques below to account for these differences.
Proper Seasoning and Prep
To maximize flavor and moisture, prepare your fresh picnic ham with these steps:
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Coat with olive oil – Rub the ham all over with olive oil. This adds richness and promotes browning.
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Apply seasoning – Coat the outside with your favorite blend of herbs and spices. Try rosemary, thyme, garlic, salt and pepper.
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Inject flavor (optional) – Use an injection needle kit to infuse the ham with a salty meat broth.
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Score the fat cap – Cut shallow crosshatches into the fat to help absorb seasoning.
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Bring to room temp – Let ham sit out for 30-60 mins before roasting for more even cooking.
Now your fresh ham is ready for the oven!
Baking Times and Oven Temperatures
Cooking a fresh picnic ham requires special oven techniques:
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High then low temp – Start ham at a high 425°F to brown it, then reduce to 325°F to finish cooking.
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Long cook time – Figure 35-40 minutes per pound at 325°F. A 10 lb ham takes 6+ hours.
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Monitor with a meat thermometer – Roast until the ham reaches the safe internal temp of 145°F.
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Let rest 30 minutes – Before carving to allow juices to absorb for maximum tenderness.
Follow these guidelines for perfect oven results.
Basting and Glazing
Basting your fresh ham while it roasts adds flavor and moisture:
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Make a baste – Mix broth, juices and herbs like rosemary, garlic and orange zest.
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Baste every 45-60 minutes – Use a bulb baster to coat the ham as it cooks.
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Brush with glaze at end – In the last 30 minutes, brush with an orange or brown sugar glaze.
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Watch temps closely – As glaze can burn quickly at high heat.
Don’t be afraid to open the oven and check on your ham’s progress frequently. Basting provides invaluable moisture.
Carving and Serving Suggestions
You did it! Follow these final steps to take your masterpiece ham to the table:
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Allow the ham to rest for 30 minutes before carving. This allows juices to reabsorb.
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Carefully carve thin slices across the grain using a sharp carving knife.
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Arrange slices on a serving platter and spoon pan juices over the ham.
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Garnish with fresh herbs. Offer glaze on the side.
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Pair with classic sides like scalloped potatoes, baked beans, and biscuits or rolls.
Your oven-roasted fresh picnic ham makes a spectacular entree for family dinners, Easter, or any special event. The savory herbed flavors and succulent meat are sure to please.
Common Questions About Baking Fresh Picnic Ham
Here are answers to some frequently asked questions:
Should I brine the ham before baking?
Brining is not necessary as it adds extra saltiness. Opt for seasoning and injections instead.
Can I stuff the ham with fruits and vegetables?
Yes, you can carefully make pockets and stuff it with pineapple, apples, carrots and more for added flavor.
What is an ideal size fresh ham for roasting?
Aim for 8-12 pounds. Larger hams are harder to bake evenly. Smaller hams dry out faster.
Should I tent the ham with foil while baking?
Tenting lightly with foil is recommended to prevent over-browning and drying out.
What is the minimum safe internal temperature for fresh ham?
Cook fresh uncured ham to a minimum internal temp of 145°F as measured by a meat thermometer.
With some preparation and the proper oven roasting method, you can achieve amazing results cooking fresh picnic ham. The flavorful herbed crust and succulent meat will make this baked ham the star of your meal!
Here are a few sides that are just ideal with a baked ham!
These recipes are great if you want to use the ham bone or extra ham meat in something.
How to Cook the Picnic Ham
Cover the roasting pan with foil. Bake the ham in a 350F oven for 1 hour. This loosens up the fat and allows the rind to be pulled off easily.
After baking for 1 hour, take the ham out of the oven and remove the foil. Peel up the rind from the ham and discard. The rind will be hot, so I used tongs. You can cut some fat off the fat cap if you want to, but I usually leave most of it on the ham.
Using a sharp knife, cut slits in a cross check pattern. Make sure you cut deep enough to cut through both the fat and the meat.
I puree the glaze in the blender so that it is smooth. Next, I use a BBQ brush to cover the ham in the glaze and make sure it gets into all the cracks.
I do not pour all the glaze on the ham. Instead I initially brush about 1/3 of the glaze before baking the ham. Then, twice while the ham is baking, I’ll brush more glaze over the top of it. This gives that ham a wonderful caramelized glaze all over the top and sides of the ham. The flavour is amazing!.
Bake the ham for another 2 hours.
After 1 hour, brush the ham with more glaze. About 30 minutes later, brush the ham with glaze one more time. Bake the ham for the remaining 30 minutes.
I let the ham rest for about 5-10 minutes after I take it out of the oven. Then, use a nice long carving knife to cut the ham into slices that are about 1/4 inch thick. I like to serve my ham with some dijon or creole mustard. Amazing! As you can see it is very easy for how to cook a picnic ham.
Ham is best served with sides that compliment the smoky and sweet taste of the ham.