Cook's Ham

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Product Description

Cook's Smoked Pork Should Picnics are now fully cooked! This means it may be eaten cold or heated. The smoked picnic only needs to be heated through if serving warm, please note the NEW instructions listed below.

Cook's Pork Shoulder Picnic is the cut of meat taken from the front leg of a pig. Since a ham always comes from the back leg, a Pork Shoulder Picnic is not technically considered a ham, although its appearance and taste can be similar. Picnics, however, are not as lean as a ham and are traditionally cured with more salt. Whether you boil or bake it, you'll find picnics are a great main dish or a way to add flavor to dishes, especially soups and casseroles.

Ingredients

CURED WITH: Water, Salt, Sodium Phosphate, Sodium Nitrite

HEATING INSTRUCTIONS

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 325°F. 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 1/2 hours until heated through.