How to Cook a Shoulder Roll Ham

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Smoked pork shoulder or "picnic ham" isn't a true ham -- those come from the hind legs, and shoulder is from the front legs -- but it offers ham-like flavor in a smaller, more convenient size. For example, a rolled shoulder is a boneless piece of the picnic that makes good slices, but only weighs 2 to 4 pounds. They're sold fully cooked, and only need to be reheated before they're served.

Step 1

Open the shoulder roll's packaging, and drain out any brine that's seeped from the ham. Pat it dry with clean paper towels.

Step 2

Place the ham in a small roasting pan or casserole dish. Pour in a half-cup of water to provide some moisture as it bakes, then cover the dish with its lid or a tightly wrapped sheet of heavy-duty aluminum foil.

Step 3

Preheat your oven to 325 degrees Fahrenheit, and place the shoulder on its middle rack.

Step 4

Bake the rolled shoulder for 35 to 40 minutes per pound, or until it reaches a food safe temperature when tested with an instant-read thermometer. If the shoulder came in its original packaging from the packing plant, that temperature is 140 F. It if was re-packaged or deboned at the butcher shop, it should be heated to 160 F instead.

Step 5

Remove your ham from the oven and increase the temperature to 500 F. Uncover the ham and brush it with your preferred glaze, then return it to the oven for 5 to 7 minutes until the glaze is bubbly and caramelized. Let the ham rest for 10 to 15 minutes before carving and serving it.