Soups & Stewsclosetcooking
Ham Broth (and How to Cook a Smoked and Cured Picnic Ham)
How to make a tasty ham broth while cooking a perfectly moist and tender smoked and cured picnic ham.
👥 4 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 5 min👤 kevin📖 closetcooking
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
📝 Preparation Steps
1
Place everything in a large stock pot, cover with water, bring to a boil, reduce the heat and simmer for ⏱️ 1 hour.
water
2
Remove the ham from the broth, set aside, strain the solids from the broth and discard.
3
Pat the ham dry, score the skin crosswise, rub salt into the skin and roast, skin side up, in a preheated 325F/170C until it reaches an internal temperature of 135F, about ⏱️ 1-2 hours.
4
Turn the temperature up to 450F/230C and roast until the skin gets all nice and crispy and the ham reaches an internal temperature of 145F, about ⏱️ 15-30 minutes.
5
Let rest for ⏱️ 15 minutes, slice and serve.
6
Place everything in a large stock pot, cover with water, bring to a boil, reduce the heat and simmer for ⏱️ 1 hour.
water
7
Remove the ham from the broth, set aside, strain the solids from the broth and discard.
8
Remove the skin and all but a thin layer of the fat, score the fat and and roast, fat side up, in a preheated 325F/170C until it reaches an internal temperature of 135F, about ⏱️ 1-2 hours.
9
Brush the glaze onto the ham, turn the temperature up to 450F/230C and bake until the the glaze starts to caramelize and the ham reaches an internal temperature of 145F, about ⏱️ 15-30 minutes.
10
Let rest for ⏱️ 15 minutes, slice and serve.
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