We have a regular ol' picnic ham in the fridge, waiting to become the
main dish at tomorrow's dinner. We usually buy the butt hams. Do I
remember correctly that picnics are saltier? Should I soak this thing
before cooking it?

Thanks,
Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Damsel in dis Dress wrote on 15 Apr 2006 in rec.food.cooking

We have a regular ol' picnic ham in the fridge, waiting to become the
main dish at tomorrow's dinner. We usually buy the butt hams. Do I
remember correctly that picnics are saltier? Should I soak this thing
before cooking it?

Thanks,
Carol

If you're talking Pork picnic roll...The kind that comes wrapped in a
cheese cloth layer...I'd consider soaking as it is fairly salted. I do mine
in a crockpot (unsoaked) sprinkled with onion soup mix...about 6 hrs on
high...meat falls/pulls away from the bone and the gravy is inedible (too
salty) But the meat tastes wonderfull...Great pan fried the next day too or
addtion to salad. Up here they're around 9-11 Bucks for a 6-10 lb (3 to 4
kg) bone in ham... err roll.

--
-Alan

Damsel in dis Dress wrote:
We have a regular ol' picnic ham in the fridge, waiting to become the
main dish at tomorrow's dinner. We usually buy the butt hams. Do I
remember correctly that picnics are saltier? Should I soak this thing
before cooking it?

Thanks,
Carol


Picnics (pork shoulder or front leg) are often saltier than hams. They
are also greasier and have more gristle. I don't soak them, I just bake
them and a lot of salty water cooks out. Then I usually take them apart
before serving because they are not pretty like a ham. But they are
just as tasty; maybe better because that fat and gristle breaks down
with the long cooking and makes the meat moist and luscious.

Best regards,
Bob

On Sat, 15 Apr 2006 19:17:23 -0500, zxcvbob
wrote:

Picnics (pork shoulder or front leg) are often saltier than hams. They
are also greasier and have more gristle. I don't soak them, I just bake
them and a lot of salty water cooks out. Then I usually take them apart
before serving because they are not pretty like a ham. But they are
just as tasty; maybe better because that fat and gristle breaks down
with the long cooking and makes the meat moist and luscious.

I haven't cooked a picnic in ages, but Crash and I both remember them
to be really stringy. Fortunately, we both love stringy ham.

So low and slow is the way to go? (That wasn't intended to be a poem)
Crash was talking about putting it on the rotisserie. Bad idea?

I always rip my hams apart and then slice the individual muscles, so
that part is covered.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

On Sat, 15 Apr 2006 23:39:25 GMT, Mr Libido Incognito
wrote:

If you're talking Pork picnic roll...The kind that comes wrapped in a
cheese cloth layer...I'd consider soaking as it is fairly salted. I do mine
in a crockpot (unsoaked) sprinkled with onion soup mix...about 6 hrs on
high...meat falls/pulls away from the bone and the gravy is inedible (too
salty) But the meat tastes wonderfull...Great pan fried the next day too or
addtion to salad. Up here they're around 9-11 Bucks for a 6-10 lb (3 to 4
kg) bone in ham... err roll.

Crockpot! What a great idea! I wonder if I have a rack small enough
to put in one of mine.

I'm wondering why you would put salty onion soup mix on a salty ham?
I'm thinking fresh onion slices might be a good idea.

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Damsel in dis Dress wrote on 15 Apr 2006 in rec.food.cooking

On Sat, 15 Apr 2006 23:39:25 GMT, Mr Libido Incognito
wrote:

If you're talking Pork picnic roll...The kind that comes wrapped in a
cheese cloth layer...I'd consider soaking as it is fairly salted. I
do mine in a crockpot (unsoaked) sprinkled with onion soup
mix...about 6 hrs on high...meat falls/pulls away from the bone and
the gravy is inedible (too salty) But the meat tastes
wonderfull...Great pan fried the next day too or addtion to salad. Up
here they're around 9-11 Bucks for a 6-10 lb (3 to 4 kg) bone in
ham... err roll.

Crockpot! What a great idea! I wonder if I have a rack small enough
to put in one of mine.

I'm wondering why you would put salty onion soup mix on a salty ham?
I'm thinking fresh onion slices might be a good idea.

Carol

Apparently most of the salt leaves and enters the drippings/gravy...
There is just a slight hint of onion left in the ham...

I just place the ham in the crockpot ensure the lid will fit...removing
some of the fat cap if necessary...sprinkle on the onion soup powder and
crockpots away! The ham comes out in 3 or 4 pieces and also the bone.

I do think all night even on low ...might be too long. But the cut of
meat is cheap enough to take that risk is it not?

--
-Alan

"Damsel in dis Dress" wrote in message
So low and slow is the way to go? (That wasn't intended to be a poem)
Crash was talking about putting it on the rotisserie. Bad idea?


Yes, picnics are tough and need the long slow cooking to break down the
collagen. Save the rotisserie for a loin.

On Sun, 16 Apr 2006 03:33:19 GMT, Mr Libido Incognito
wrote:

I just place the ham in the crockpot ensure the lid will fit...removing
some of the fat cap if necessary...sprinkle on the onion soup powder and
crockpots away! The ham comes out in 3 or 4 pieces and also the bone.

That sounds perfect. I'm still trying to figure out what to put under
the ham so it doesn't sit in its own injected juices the whole time.
I'll find out when I discover how tall the ham is in relation to the
crockpot.

I do think all night even on low ...might be too long. But the cut of
meat is cheap enough to take that risk is it not?

Yeah, the whole thing was $10 USD. We love overcooked roasts, etc.
Overcooked enough to be soft and/or stringy. So it won't really
matter if it gets too cooked. We'll have piles of strands for dinner,
then we can put barbecue sauce on it and have sammiches. I love ham
with bbq sauce!

Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

On Sun, 16 Apr 2006 03:33:37 GMT, "Edwin Pawlowski"
wrote:

"Damsel in dis Dress" wrote in message
So low and slow is the way to go? (That wasn't intended to be a poem)
Crash was talking about putting it on the rotisserie. Bad idea?

Yes, picnics are tough and need the long slow cooking to break down the
collagen. Save the rotisserie for a loin.

Dang! We're REALLY going to need to stock up on pork next month. So
many good ideas!

Thanks,
Carol
--

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC

Crockpot! What a great idea! I wonder if I have a rack small enough
to put in one of mine.


Carol
-- Carol...make a rope out of tin foil and twist it into a circle to sit the ham on if you don't have a small enough rack. ..hth...Sharon

Some people are like Slinkies... they don't really have a purpose but
they bring a smile to your face when you push them down the stairs.

Stolen from "traid" on the IRC