Baked Picnic Ham Recipe 445

FIG & SERRANO HAM PICNIC BREAD

Steps:

• Tip the bread mix into a large mixing bowl with the shredded sage and 1 tsp freshly ground black pepper. Put 2 tbsp of the oil and the garlic in a jug with the amount of water stated on the bread mix pack. Stir the liquid into the dry ingredients with a wooden spoon, then bring the dough together with your hands and knead for 5 mins on a floured surface until smooth. Return to the mixing bowl, cover with oiled cling film and leave to rise until doubled in size.
• Punch the dough a few times to knock out the air, then divide into 8 portions. Roll each to a flattish bap shape on a lightly floured surface and arrange in a roughly 20 x 30cm roasting tin. Toss the whole sage leaves, figs, onion and ham with 1 tbsp of the oil, then scatter these over the top. Use your fingers to press the toppings into the bread a little, and spread the bread to fill any gaps. Cover loosely with oiled cling film and leave to rise for 20 mins until it has puffed up.
• Heat oven to 180C/160C fan/gas 4. Drizzle over the remaining oil, sprinkle with sea salt and black pepper, and bake for 30 mins until risen, golden and crisp on top. Leave to cool in the tin for 15 mins, then transfer to a wire rack to cool completely. Pack back into the tin to transport to a picnic, and tear the bread into 8 portions.

BAKED PICNIC HAM RECIPE - (4.4/5)

Steps:

• Preheat oven to 350º F. Line a 2-inch deep roasting pan with aluminum foil. Place the whole pork shoulder package in the pan. Carefully cut the outer plastic packaging and remove it entirely, discard. Remove any other packing materials that might be included. Leave the netting on the meat, do not remove at this time. Place the meat skin side up in the pan. Add one cup of water to the pan. Cover the meat with aluminum foil. Place in oven on middle rack. Meat should cook about 18-22 minutes per pound of weight. In a small bowl, add the light brown sugar. Add yellow mustard and a few tablespoons of the juice from the sliced pineapples. Stir until it forms a thick paste. About 45 minutes before the pork should be done, remove the pan from the oven and remove foil. Reduce the oven heat to 250º F. Carefully cut away the netting from around the meat. It may stick in some places so be careful.Using tongs and a knife, carefully remove the layer of skin and fat from the meat. Set aside. Use a sharp knife and score the meat about every one inch and about ½ inch deep. Crosscut again. If using cloves, place one clove in each of the squares made from the cuts. Drizzle half of the glaze over the cooked meat. Use toothpicks to attach the pineapple slices to the meat and drizzle remaining glaze over the top. Return the meat to the oven, uncovered and bake for about 30-45 minutes or until a meat thermometer placed in the thickest part of the meat reaches a temperature of 170º F. EXTRA GLAZE: OPTIONAL I decided to add some extra glaze to my ham, it's not necessary, just a matter of preference. Remove the toothpicks, pineapple and cloves. Spread a thin layer of mustard all over the baked shoulder. Sprinkle an even coating of brown sugar on top of that. Set your oven to BROIL. Return the shoulder, uncovered, to the oven and Broil for about 10 minutes longer or, until it's a nice brown color. Sugar should be melted but don't let it burn. Oven temperatures will vary so, keep a close eye on it during this final step. Remove from oven and let stand for 5-15 minutes before carving. Serve warm and enjoy!