This is the first Ham I've made, it won't be the last time. I made a 9 lb version for this years Super Bowl party. It was almost gone before the first quarter was over. Very little time is spent on prepping this dish, but plan out your time to allow for two full days of brining. I dried it overnight in my fridge for 12 hours. The recipe skips the part about what to cook it in. I removed the wire rack and replaced it will foil in the the same jelly roll pan I used to dry ham. Place skin side up, seems obvious but if you've never cooked a ham, I worried. Because it was a smaller ham I shortened the initial high bake and the long slow bake by 10 minutes each. Finished baking at third temperature change until it reach appropriate internal temperature. My only hint for baking is to have a thermometer hanging in your oven so you can make adjustments as necessary. Served it with a anything goes sauce from The Fresh Market that was barely touched.
Cracklin'-Fresh Picnic Ham with Apple-Cranberry-Pomegranate Salsa
Jennsharpie Posted: 02/03/14