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Preheat oven to 325 degrees F. Remove packaging; reserve liquid. Place ham cut-side down on large sheet of foil in roasting pan, pour reserved liquid over ham and wrap completely with foil. Warm ham in oven for 10 to 12 minutes per pound. Do not overheat.
Place ham in a shallow pan with a small amount of water, cover pan tightly with aluminum foil or lid, and heat at 325 degrees F for 12 minutes per pound. Let ham stand 10 minutes before carving.
Note: Improper heating tends to dry out the ham.
Place ham in pan with 1 cup of water, cover pan tightly with aluminum foil or lid, and
cook at 350 degrees F until the internal temperature of the ham reaches 148 degrees
F; about 15-19 min/lb for shank portions and about 17-20 min/lb for butt portions. Please note cooking times vary by oven. Let ham stand 10 minutes before carving.
Note: Overcooking tends to dry out the ham.
Place picnic in pan with 1 cup of water, cover pan tightly with aluminum foil or lid,
and cook at 350 degrees F for 25 minutes per pound to an internal temperature of 148 degrees
F. Let ham stand 10 minutes before carving.
Note: Overcooking tends to dry out the picnic ham.
Remove ham from oven and apply liquid glaze evenly over ham surface. Allow to sit while glaze melts into the ham, approximately 5 minutes. Serve and enjoy!
|Cut around center bone with knife to free as many slices from the bone as desired.||Cut along the natural seams of the ham slices to remove sections of those slices you've already freed from the center bone.|
|Place the whole ham (flat side down) on a cutting board with the shank (narrow end) to your right. Cut horizontally along center bone from right to left as shown. This will free slices from the bone.||To free remaining slices, cut along both sides of the center bone.|
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In my opinion, if it is winter time, get yourselve two or three satsuma mandarins, a vidalia onion and 1.75 liter bottle of either zinfandel or merlot and put them into a roasting pan along with your beautiful smoked picnic ham. Keep the ham on a rack, put the sliced mandarins and onions which you have studded with several cloves around the ham and pour the wine over the ham. Put the oven at 275 degrees and slide the roasting pan into the oven. Check it out every half hour or so and use a bulb baster to keep basting the ham with the wine. Leave it there for about 3 or 4 hours depending upon how big the ham is. Pull it out and plate on a platter with the onions and serve with the most wonderful mustard sauce on the planet. That would be french's mustard with sour cream and the zest from one lemon and the juice from that lemon. Mix it together and serve on the side. It is amazing and has been wonderful for many years.