Raw smoked pork picnic shoulder..

If it's a picnic, then it's just the shank portion of the shoulder, or adjacent to the butt, so you're typically looking at pulled pork.

If the package says it's cured, though, it sounds more like a ham cut....like maybe the picnic (shank) portion of a ham, or back leg? Does the package also say "smoked"? Most hams do.



Either way....if it is indeed a cured piece of meat, then I'd follow the directions (which a higher temp of 325-350 are normal for ham) and go for an internal temperature of 155-160.

Make a glaze and put the glaze on for the last 1/2 hour and let carmelize.


THIS is a great recipe for a double smoked ham (double smoked meaning it's already been smoked and you're gonna smoke it again to reheat it).

Thats a ham. Never really seen em packaged like that before. Get something raw and uncured.

Anyways, the raw and smoked means it was cold smoked, so the food takes on the smoke, but doesnt cook.

Yup it's basically a ham. I'm from the Boston area and those are what my mother and father used to buy because they were cheaper than an actual ham.

Churrasqueiro Bob said:

It says smoked and cured on the package. It is bone in. Is it worth doing on the grill or should I just do it in the oven? Or maybe I'd be better off picking something else?

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IMO yes! I like the extra smoky flavor you can get. I use hickory chunks for ham when I do them on the smoker. You can do the same on the grill.

treat them like a smoke ham, some are kinda salty

Churrasqueiro Bob said:

It says smoked and cured on the package. It is bone in. Is it worth doing on the grill or should I just do it in the oven? Or maybe I'd be better off picking something else?

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Is it worth doing outside? ABSOLUTELY.

After all....brisket, ribs, pulled pork, chops, heck....even steaks can be done inside on the cooktop or oven, but is it WORTH doing any of them out on the grill or smoker? You betcha!!


Try that mustard & whiskey glazed ham recipe. Easy and delicious.

I've also done the Apricot & Mustard glazed recipe from there. Also good....just a bit more work and not quite as good as the first one I don't think.