Baking Directions for a Smoked Shoulder (4 Steps)
Smoked pork shoulder is easy to bake in the oven, although it takes some time, depending on how large it is. Also known as picnic ham or pork shoulder picnic, it comes from the lower front shoulders of a hog. The shoulders are then smoked, which enhances their flavor. You can find both uncooked and fully-cooked varieties in the grocery store or directly from ham companies. While fully-cooked smoked shoulders can be served cold or heated through in a warm oven, an uncooked smoked shoulder must be baked in the oven to 165 degrees Fahrenheit before you can serve it.
Things You'll Need
- Roasting pan
- Aluminum foil
Instructions
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Place frozen, uncooked smoked pork shoulder in the refrigerator for up to a full day to thaw out.
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Preheat your oven to 350 degrees Fahrenheit when you are ready to bake the smoked shoulder.
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Place the smoked shoulder inside of a shallow roasting pan with the fat side up. Add a cup of water to the bottom of the pan, then cover the ham tightly with aluminum foil.
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Bake the smoked picnic shoulder for about 25 minutes per pound, until the internal temperature reaches at least 145 F. Use a meat thermometer inserted in the thickest part of the shoulder to determine the temperature.
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