Cinnamon Honey Glaze Baked Picnic Ham
User Reviews
5
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Prep Time
15 mins
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Cook Time
2 hrs 30 mins
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Total Time
2 hrs 45 mins
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Servings
10
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Calories
362 kcal
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Course
Main Course, Dinner
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Cuisine
American
Cinnamon Honey Glaze Baked Picnic Ham
Description
The recipe begins by gently simmering the bone-in picnic ham in a stock pot with white wine vinegar, bay leaves, onion, and cloves, infusing the meat with aromatic flavors and tenderizing it. After simmering, the pork is removed and scored in a diamond pattern, which allows the glaze to penetrate more deeply. The cinnamon honey glaze, a paste of brown sugar, cinnamon, nutmeg, and honey, is rubbed all over the ham. Whole cloves are inserted into the diamond cuts adding warmth and visual appeal. Baking the ham at 375°F while basting it occasionally helps develop a crisp, golden glaze exterior while keeping the meat moist. Cooking stock is poured into the pan to maintain moisture during baking.
This method yields a richly flavored ham with a balance of sweet and spiced notes coated in a sticky honey glaze. The scoring allows both flavor absorption and attractive presentation. Ideal for festive occasions, the baked ham pairs well with roasted sides.
Proper handling includes storing raw pork under refrigeration, freezing if not used promptly, and cooking to recommended internal temperatures checked via meat thermometer. Resting the ham before slicing preserves juices. Keeping the bone from the ham can provide flavor for other dishes.
Ingredients
for the picnic ham
- 8 pounds pork shoulder 1 bone-in picnic ham; 5-8 pounds, smoked, 3.5kg
- ½ cup white wine vinegar 120mL
- 2 bay leaf
- 1 onion peeled
for the glaze
- 3 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 2 tablespoons honey
- clove whole
Instructions
- Place the pork shoulder in a large stock pot.
- Add the vinegar and enough water to cover. Then add the bay leaves, onion and 4 or 5 cloves to the pot.
- Cover and bring to a boil. Then, turn down the heat and simmer gently for 2 hours.
- Lift the pork shoulder from the stock and place in a roasting pan. Reserve the stock.
- In a small bowl mix together the brown sugar, cinnamon, nutmeg and honey. It will be a sticky paste.
- When the pork is cool enough to handle, use a sharp knife to remove the skin/rind.
- Make diagonal cuts in the pork shoulder about a quarter-inch deep, creating diamond patterns.
- Preheat the oven to 375F / 190C.
- Using your hands, rub the honey glaze over the pork shoulder.
- Stud with cloves by placing one in the middle of each diamond.
- Next, pour cooking stock around the ham in the roasting pan until it's about half inch deep.
- Bake for 30 minutes, basting occasionally. The pork shoulder will be crisp and golden.
- Use a meat thermometer to check the internal temperature of the ham to make sure it has reached 160F / 71C.
- Remove from the oven, tent with foil and allow to rest for 10 minutes before slicing.
Notes
- Store raw pork at 40°F (4°C) and use within 3-5 days or freeze for longer storage.
- When cooking from frozen, increase cooking time by at least 1.5 times and monitor doneness carefully.
- Do not thaw frozen ham on the counter to avoid uneven thawing and bacterial growth risks.
- Use a meat thermometer to ensure pre-cooked ham reaches at least 140°F (60°C) and uncooked ham 160°F (71°C) internally.
- To reheat without drying, place ham on a rack, cover with foil, and add water to the pan for moisture.
- Scoring deeper allows glaze flavors to penetrate more deeply into the meat.
- Allow the ham to rest before slicing to retain juices and flavor.
- Save the smoked picnic shoulder bone for flavoring soups or stews.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 8g | 3% |
| Protein | 43g | 86% |
| Fat | 16g | 25% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 148mg | 49% |
| Sodium | 171mg | 7% |
| Potassium | 780mg | 17% |
| Fiber | 1g | 4% |
| Sugar | 7g | 14% |
| Vitamin A | 13IU | 0% |
| Vitamin C | 3mg | 3% |
| Calcium | 39mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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