Active time: 45 Minutes
Total time: 2-3 Weeks
One 10-12lb Ham
Pour 3 liters (3 quarts) of water in a stock pot or a container large enough to hold the picnic shoulder and brine.
In a medium heavy bottomed pot place the remaining 1 liter (1 quart) of water, light brown sugar, salt, cloves, bay leaves, and rosemary.
Heat the pot over medium heat until the sugar and salt are dissolved. Pour the warm liquid into the remaining water to cool it down.
Add the Prague powder #1 and stir it until it dissolves.
Place the picnic shoulder in the brine. If there is an exposed portion of the picnic shoulder weigh it down with some plates.
Allow the meat to brine for 2-3 weeks if it is bone in. If you purchased a boneless version it should take about a week.
Preheat an oven to 240°F.
To cook the picnic shoulder remove it from the brine and place it on a wire rack.
Cook the ham covered in the oven until it reaches 145°F this could take as long as 2-3 hours depending on your oven. Once it reaches this internal temperature remove the foil and increase the heat of the oven to 275°F.
Continue to cook until the skin has become crispy and the internal temperature reaches 190F about 1-2 more hours. Cover meat with foil if it the skin becomes too dark for your liking.
Allow the meat to rest for 30 minutes so the juices can redistribute properly before slicing. Serve immediately, save the leftovers for recipes like our Croque madame and split pea soup.