Place the smoked picnic ham into a heavy Dutch oven filled 2/3 full of water.
Cover tightly with foil.
Bring to a full boil and reduce heat.
Cook for approximately 4 hours.
Save all the juices for a pot of navy beans!!
Score the picnic ham on top and put fresh garlic cloves in the scoring.
Pour the spicy mustard over the ham.
Bake at 325\u00b0 for 3 1/2 to 4 hours.
Remove the plastic and wash THE PICNIC HAM under cold water very, very well to get all the salt off.Remove the fat and brine.
Cut up the ham in large chunks place in crock pot along with the bone.
DO NOT ADD WATER. Cloves are optional! Cook on high for 6 hours and serve.
In a deep roaster, with cover, combine all ingredients except picnic ham.
Do not add salt.
Top with picnic ham, cover and place in cold oven.
Then bake at 300\u00b0 for 3 to 4 hours or until peas are very tender and mushy.
Lift meat from soup.
Slice and serve hot or cool.
Refrigerate for future use.
Soak ham in cold water for approximately 1 hour.
After soaking, wash ham real well.
Preheat oven to 350\u00b0.
Add 2 cups water and ham.
Bake for approximately 3 1/2 hours, or until done. During the last 30 minutes of cooking, mix mustard and syrup together.
Baste it all over ham; finish cooking for about 25 minutes.
Wash meat.
Do not use salt.
Sprinkle onion soup mix over meat.
Place celery, onion and pepper on ham.
Wrap enough foil to close edges.
Bake in slow oven at 350\u00b0 for 3 to 3 1/2 hours. Pork should be well done.
Skin and parboil potatoes. Slice and layer into casserole dish (first layer). Follow by thinly sliced onion, separated into rings, next picnic ham, cut into slices (approximately 3/4 to 1-inch pieces).
Repeat layers of potatoes, onion rings, ham, sliced mushrooms. Top with frozen peas. In a separate bowl, mix mushroom soup, milk and grated Swiss cheese.
Pour this over other ingredients in casserole dish.
Heat in a 350\u00b0 oven for approximately 45 minutes to 1 hour until browned and bubbly.
Cover ham with water in a kettle.
Add remaining ingredients. Bring to a boil.
Reduce heat to simmer.
Simmer 2 to 3 hours or until tender.
Cool in water.
Remove.
Drain well.
Slice.
Serve hot or cold.
Place picnic ham in a slow cooker. Mix honey mustard sauce, brown sugar, water, and garlic powder together in a bowl; pour over the ham.
Cook on Low 8 hours to overnight.
Wash ham; place in roaster, skin side down.
Pour remaining ingredients over ham.
Cover and bake at 400\u00b0 for 2 hours and 30 minutes or until tender.
Remove skin and top fat from ham. Sprinkle with additional brown sugar.
Brown top slightly.
Cool; slice.
ime is up, remove ham from oven and pour off fat drippings
Cook fresh picnic ham (can be cooked on covered grill or in oven).
Let cool.
to a preheated 350 degree oven, with the rack on
Preheat oven to 350 degrees F (175 degrees C).
Place ham fat
Place ham, bay leaves, and 3 quarts
Place ham hocks in a pot, cover
Place ham in a roasting pan and
Put ham in large roaster, adding 10 cups hot water.
Put in cold oven.
Turn heat to 500\u00b0 and bake 30 minutes.
Turn oven off for 1 hour.
Turn on again for 30 minutes.
Turn off and leave in oven overnight.
Seal with heavy foil before baking.
low cooker crock. Place the ham flat side down into the
Soak ham for 24 hours in cold