Cook’s bone-in smoked picnics are fully cooked and ready to eat, or you may heat them using the following directions.
If frozen, thaw in refrigerator for 2 days before heating.
Oven
Heat oven to 325ºF. Remove all packaging materials. Place picnic on rack in shallow roasting pan (Fat Side Up). Add 1 cup water to pan and cover tightly with aluminum foil. Heat 20 to 25 minutes per pound.
Slow Cooker
Remove all packaging materials. Place picnic in 4- to 6-quart slow cooker; add 1 cup water, apple cider or orange juice to pot. Cover and heat on Low 6 to 7 hours (High: 3 – 4 hours).
Stovetop
Remove all packaging materials. Place picnic in large stockpot; cover with water. Bring to a boil over high heat; reduce heat, cover and simmer 2 to 2 ½ hours until heated through.
Tip: To reduce sodium level, before heating, put picnic in pan and cover with water. Soak overnight in refrigerator, changing water at least once before cooking. Drain water and follow directions above to heat picnic
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