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Picnic ham

CharlieCharlie Posts: 29
edited 6:35PM in EggHead Forum
Any suggestions on how to cook a picnic ham? I was planning on cooking at about 250, is that good? Any ideas as to the final meat temperature and approximate time per pound?[p]Thanks,


  • BlueSmokeBlueSmoke Posts: 1,678
    Charlie,[p]If you have a cured picnic, cook it just like any "real" ham. If it's uncured (sometimes called "fresh"), trim off the skin and do it like a butt.

  • Charlie,
    I have done picnic ham (cured) four times. Each time i tried leaving on the egg a little longer. Started the first time about 4 hours. Then 5,6,and finally 7 hours. All at 250°. Really didn't notice much difference between them, except the 7 hour ham was drier than the others. Always pulled the rind off and score and glaze the fat cap for the last hour. While they were all pretty good, I never seemed to get these kind of hams to take much smoke. My conclusion is that it doesn't make much difference how long you let them smoke/cook. The kicker is what kind of glaze you like. I use pineapple juice with dark brown sugar. If anyone has a WOW type ham glaze idea, let me know. Thanks.

  • nikkignikkig Posts: 514
    Contact Dr. Chicken. He has a ham recipe that will make you say WOW.[p]~nikki

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