Ham Broth (and How to Cook a Smoked and Cured Picnic Ham) from Closet Cooking
How to make a tasty ham broth while cooking a perfectly moist and tender smoked and cured picnic ham.

Servings: 4-8

Prep Time: 5 minutes
Cook Time: 3 hours
Rest Time: 15 minutes
Total Time: 3 hours 20 minutes
Ingredients
  • 1 bone in cured and smoked picnic ham (6-10 pounds), removed from package and netting
  • 1 onion, coarsely chopped
  • 2 carrots, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 cloves garlic, smashed
  • 6 sprigs parsley
  • 1 sprig thyme
  • 1/2 teaspoon black peppercorns
  • 2 bay leaves
  • 1 (2-inch) piece parmesan cheese rind (optional)
  • water
Directions
    FOR THE BROTH:
  1. Place everything in a large stock pot, cover with water, bring to a boil, reduce the heat and simmer for 1 hour.
  2. Remove the ham from the broth, set aside, strain the solids from the broth and discard.
  3. FOR THE HAM, WITH CRACKLING:
  4. Pat the ham dry, score the skin crosswise, rub salt into the skin and roast, skin side up, in a preheated 325F until it reaches an internal temperature of 135F, about 1-2 hours.
  5. Turn the temperature up to 450F and roast until the skin gets all nice and crispy and the ham reaches an internal temperature of 145F, about 15-30 minutes.
  6. Let rest for 15 minutes, slice and serve.
    FOR THE HAM, WITH GLAZE:
  1. Remove the skin and all but a thin layer of the fat, score the fat and and roast, fat side up, in a preheated 325F until it reaches an internal temperature of 135F, about 1-2 hours.
  2. Brush the glaze onto the ham, turn the temperature up to 450F and bake until the the glaze starts to caramelize and the ham reaches an internal temperature of 145F, about 15-30 minutes.
  3. Let rest for 15 minutes, slice and serve.

Tip: Use a large stock pot with a pasta insert so that you can easily pull the ham out of the broth.

Tip: Place the broth in the fridge overnight and skim off any fat before using.

Tip: Save the bone to make a ham stock or to use in a soup!
Comments