Brown Sugar and Marmalade Glazed Smoked Pork Shoulder Recipe
A tender smoked shoulder, or picnic ham, is first simmered and then baked with a sweet orange glaze made from marmalade and brown sugar.
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Instructions
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Place the smoked shoulder, fat-side up, in a large Dutch oven; cover with cold water and bring to a boil. Add carrot, onion, celery, and bay leaf, then reduce heat to low and simmer for 2.5 to 3 hours.
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Preheat the oven to 350F (180C); concurrently, line a shallow roasting pan with foil and place a rack inside.
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Remove the shoulder from the broth, peel off the rind, and score the fat in a diamond pattern. Place it fat-side up on the rack in the prepared pan.
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Whisk together brown sugar, marmalade, and dry mustard powder, then spread this glaze over the scored fat.
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Bake the glazed shoulder in the preheated oven for 20 to 30 minutes.