Fresh Picnic Ham with Apple Cranberry Pomegranate Salsa

Ingredients for the Ham:

1 (11 2/3-lb.) bone-in, skin-on fresh pork picnic shoulder (picnic ham)

Clean box cutter or one-sided razor blade

1/2 cup kosher salt

2 teaspoons freshly ground black pepper

Ingredients for the Salsa:

1/4 cup sugar

1/4 cup dry white wine

1/4 cup water

1/4 cup halved sweetened dried cranberries

1 large Granny Smith apple, diced

2 tablespoons fresh lime juice

1/4 cup pomegranate seeds

1/4 cup coarsely chopped toasted walnuts

1 tablespoon loosely packed orange zest

1 tablespoon chopped fresh flat-leaf parsley

2 tablespoons extra virgin olive oil

Directions:

For the Ham:

  1. Make 1/4-inch-deep cuts 1/4 inch apart in skin of ham with a clean box cutter. (The sharp blades cut through the skin with ease and make straight edges.) Stir together salt and pepper; rub over ham, working into cuts in skin. Place ham in a very large bowl, and cover with plastic wrap. Chill 2 days.
  2. Remove ham from bowl. Brush salt from ham, and discard. Place ham, fat side up, on a wire rack in a jelly-roll pan, and chill, uncovered, 8 to 10 hours to air-dry.
  3. Let ham stand at room temperature 1 hour.
  4. Preheat oven to 425°. Bake ham on lower oven rack 45 minutes. Reduce oven temperature to 325°, and bake 2 hours and 30 minutes. Increase oven temperature to 425°, and bake 30 to 35 minutes or until skin is crisp and a meat thermometer inserted into thickest portion registers 175°. Let stand 30 minutes before slicing.

For the Salsa:

Bring sugar, wine, and water to a boil in a small saucepan over medium heat. Remove from heat; add cranberries. Let stand 20 minutes, and drain. Transfer to a bowl. Toss together diced apple and lime juice, and stir into cranberries. Stir in pomegranate seeds, walnuts, orange zest and parsley.  Gradually stir in olive oil.

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