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Roasted picnic ham

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Ingredients

For spice rub
  • 1 1/2 cup sugar
  • 1/2 cup salt
  • 1/8 cup ground cinnamon
  • 1/8 cup allspice
  • 1/8 cup mustard seeds
  • 1/8 cup toasted fennel seeds
  • 1/8 cup cloves
  • 1/8 cup black tellicherry peppercorns
Roasted pork
  • 1 1/2 cup sugar
  • 1/2 cup salt
  • 1/8 cup ground cinnamon
  • 1/8 cup allspice
  • 1/8 cup mustard seeds
  • 1/8 cup toasted fennel seeds
  • 1/8 cup cloves
  • 1/8 cup black tellicherry peppercorns
  • 1 head celery, washed
  • 3 head large carrots, peeled
  • 4 head yellow onions
  • 2 head whole garlic, cut in half
  • 4 head oranges, cut into 4 pieces each
  • 1 head fennel
  • 1 bunch rosemary
  • 1 bunch thyme
  • 1 bunch fresh picnic ham
  • 1 gallon lon dark chicken stock
  • 2 quart white wine

Preparation

Baking Directions:

Combine all the ingredients for the spice rub in a blender and pulse into a fine powder.

Generously coat the ham with the spice rub and allow to sit overnight.

The next day, rinse the spice rub using cold water, and then pat dry with paper towels.

Season the ham with salt and pepper and a small amount of the spice rub.

Combine all of the vegetables and herbss for the mirepoix and place in the bottom of a large roasting pan and add the wine to the mirepoix.

Place the ham on top and cover loosely with aluminum foil.

Roast for 3 hours at 325 °F until an internal temp of 135 °F.

Let rest at room temperature until an internal temp of 150 °F is reached.

Remove the ham from the pan and deglaze with the dark chicken stock, and strain.

Reserve the deglazing liquid for serving.