Cook's Ham

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Product Description

Cook's Smoked Pork Shoulder Picnics are now fully cooked! This means they 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 heat 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, Dextrose, Salt, Sodium Phosphates, Sodium Nitrite.

HEATING INSTRUCTIONS
Cook’s Smoked Pork Shoulder Picnics are fully cooked and may be served cold or heated as directed below.

Thawing
If frozen, thaw in refrigerator for 2 days before heating.

Stovetop
Remove all packaging materials. Put in pan and cover with water; bring water to boil. Reduce heat to simmer; let simmer 2 to 2 1/2 hours until product is heated through.

Oven
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 at 325°F for approximately 20 to 25 minutes per pound until product is heated through.

Slow Cooker
Remove all packaging materials. Place picnic in 4- to 6-quart slow cooker; add 1 cup water, apple cider or orange juice. Cover and heat on Low 6 to 7 hours (High: 3 – 4 hours).


CARVING INSTRUCTIONS
Place picnic down on a cutting board. Carve a boneless section of meat away from the picnic. Slice boneless section across the grain and transfer to a serving platter. To carve the remaining meat from the bone, simple repeat the above instructions.