How to Cook a Smoked Picnic Ham in the Oven?
A smoked picnic ham, already cooked, needs only to be heated through and optionally glazed. Here’s how: Bake the ham uncovered at 325°F (163°C) until it reaches an internal temperature of approximately 140°F (60°C), about 15-20 minutes per pound. Add a glaze during the last 20-30 minutes of cooking for extra flavor and visual appeal.
What is a Smoked Picnic Ham?
A smoked picnic ham, unlike a traditional ham that comes from the upper part of the pig’s hind leg, is cut from the lower portion of the shoulder. It’s typically bone-in and has a distinctive smoky flavor due to the curing and smoking process. Picnic hams are often more economical than traditional hams, making them a great option for feeding a crowd or for meal prepping. They also tend to have a more robust, slightly gamier flavor that many find appealing.
The Benefits of Cooking a Smoked Picnic Ham in the Oven
Cooking a smoked picnic ham in the oven offers several advantages:
- Even Heating: The oven provides consistent heat distribution, ensuring the ham is heated through evenly.
- Moisture Retention: Proper oven temperature and cooking techniques help retain moisture, preventing the ham from drying out.
- Control and Convenience: Oven cooking allows for precise temperature control and monitoring, offering a hands-off cooking experience.
- Glazing Opportunities: The dry heat of the oven is ideal for applying a glaze, creating a beautiful and flavorful crust.
- Year-Round Availability: Unlike grilling or smoking, oven cooking can be done regardless of the weather.
The Oven-Baking Process: Step-by-Step
Follow these steps for a perfectly cooked smoked picnic ham:
- Preheat the Oven: Preheat your oven to 325°F (163°C).
- Prepare the Ham: Remove the ham from its packaging. Rinse briefly under cold water and pat dry with paper towels.
- Score (Optional): Use a sharp knife to score the fat cap in a diamond pattern. This helps render the fat and allows the glaze to penetrate.
- Place in a Pan: Place the ham in a roasting pan, fat-side up.
- Add Liquid (Optional): Pour a cup of water, apple juice, or broth into the bottom of the pan. This helps create steam and adds moisture.
- Cover (Optional – For Extremely Dry Hams Only): If your ham seems particularly dry, loosely tent it with aluminum foil for the first half of the cooking time. Remove the foil for the last half to allow the skin to crisp.
- Bake: Bake for approximately 15-20 minutes per pound, or until the internal temperature reaches 140°F (60°C). Use a meat thermometer inserted into the thickest part of the ham, avoiding the bone, to check the temperature.
- Glaze (Optional): During the last 20-30 minutes of cooking, brush the ham with your favorite glaze every 5-10 minutes.
- Rest: Remove the ham from the oven and let it rest for at least 10-15 minutes before carving. This allows the juices to redistribute, resulting in a more tender and flavorful ham.
Glaze Options
A glaze adds a layer of flavor and a beautiful sheen to the ham. Here are a few popular options:
- Honey-Mustard Glaze: A classic combination of honey, Dijon mustard, and a touch of brown sugar.
- Brown Sugar-Pineapple Glaze: Brown sugar, pineapple juice, and a hint of ground ginger create a sweet and tangy glaze.
- Maple-Bourbon Glaze: Maple syrup, bourbon, and a splash of apple cider vinegar for a rich and complex flavor.
- Cherry Glaze: Cherry preserves or juice combined with brown sugar and spices create a festive and flavorful glaze.
Here’s a comparison of common ingredients for each glaze:
| Glaze Type | Key Ingredients | Flavor Profile |
|---|---|---|
| Honey-Mustard | Honey, Dijon Mustard, Brown Sugar | Sweet, Tangy, Savory |
| Brown Sugar-Pineapple | Brown Sugar, Pineapple Juice, Ginger | Sweet, Tangy, Fruity |
| Maple-Bourbon | Maple Syrup, Bourbon, Apple Cider Vinegar | Rich, Complex, Slightly Boozy |
| Cherry | Cherry Preserves/Juice, Brown Sugar, Spices | Sweet, Fruity, Warm |
Common Mistakes to Avoid
Avoid these common pitfalls when cooking a smoked picnic ham in the oven:
- Overcooking: Overcooking dries out the ham. Use a meat thermometer to ensure it reaches the target temperature.
- Skipping the Rest Period: Resting the ham is crucial for retaining moisture and allowing the flavors to meld.
- Ignoring the Bone: When checking the temperature, avoid touching the bone with the thermometer, as this will give an inaccurate reading.
- Using Too High a Temperature: High temperatures can cause the ham to dry out and burn.
- Not Scoring the Fat Cap: Scoring the fat cap allows the fat to render and the glaze to penetrate the meat.
- Not Glazing Repeatedly: Multiple applications of glaze create a thicker, more flavorful crust.
Frequently Asked Questions
Can I cook a frozen smoked picnic ham in the oven?
Yes, you can, but it’s strongly recommended to thaw it completely first. Cooking from frozen will significantly increase the cooking time and may result in uneven cooking. To thaw, place the ham in the refrigerator for several days, allowing approximately 4-5 hours per pound of ham.
How do I know when the smoked picnic ham is done?
The best way to determine doneness is to use a meat thermometer. Insert the thermometer into the thickest part of the ham, avoiding the bone. The ham is done when the internal temperature reaches 140°F (60°C). Remember, it’s already cooked, you’re just heating it through.
What is the best temperature for cooking a smoked picnic ham in the oven?
The ideal temperature is 325°F (163°C). This temperature allows for even heating and prevents the ham from drying out. Higher temperatures can lead to a dry and tough ham.
Do I need to add water to the pan when cooking a smoked picnic ham?
Adding a cup of water, broth, or juice to the bottom of the pan is optional, but it can help create steam and add moisture, especially if you’re concerned about the ham drying out.
How long should I let the smoked picnic ham rest before carving?
Let the ham rest for at least 10-15 minutes before carving. This allows the juices to redistribute throughout the ham, resulting in a more tender and flavorful product. Cover the ham loosely with foil during the resting period to keep it warm.
Can I use a glaze on a smoked picnic ham?
Yes, absolutely! A glaze adds a wonderful layer of flavor and a beautiful appearance. Apply the glaze during the last 20-30 minutes of cooking, brushing it on every 5-10 minutes.
What are some good side dishes to serve with smoked picnic ham?
Smoked picnic ham pairs well with a variety of side dishes, including:
- Mashed potatoes
- Sweet potato casserole
- Green bean casserole
- Mac and cheese
- Corn on the cob
- Coleslaw
- Dinner rolls
How should I store leftover smoked picnic ham?
Store leftover ham in an airtight container in the refrigerator for up to 3-4 days. You can also freeze it for longer storage, but the texture may change slightly upon thawing.
Can I freeze a smoked picnic ham?
Yes, you can freeze a smoked picnic ham, either whole or sliced. Wrap it tightly in plastic wrap and then in aluminum foil or place it in a freezer bag. It’s best to use it within 2-3 months for optimal quality.
My smoked picnic ham is dry. What did I do wrong?
Possible causes include overcooking, using too high of an oven temperature, or not adding enough moisture to the pan. Make sure to use a meat thermometer, cook at 325°F (163°C), and consider adding liquid to the pan. Also, avoid over-handling and reheating multiple times, as this will dry out the ham.
How do I carve a smoked picnic ham?
Place the ham on a cutting board. Use a sharp knife to cut slices perpendicular to the bone. As you get closer to the bone, use the knife to release the meat. You can also remove the bone entirely if desired.
What can I do with leftover smoked picnic ham?
Leftover ham can be used in countless ways, including:
- Ham sandwiches
- Ham and cheese omelets
- Ham salad
- Ham and bean soup
- Scalloped potatoes with ham
- Pizza topping