A whole bone-in smoked ham requires about 13 to 15 minutes per pound to reach that point. A half bone-in ham should cook for 16 to 19 minutes per pound. A bone-in shank or butt should cook for 26 to 30 minutes per pound, while a boneless arm picnic shoulder requires 22 to 26 minutes per pound.
Likewise, people ask,How do you cure pork shoulder?
Brine-Curing Pork Loin or Shoulder Pour the water, sugar, and salt into a large pot. Stir in the bay, pepper, clove, allspice, peppers, garlic, and thyme. Put the pork in the pot and weigh it down with a plate. Cover and refrigerate the pork for 5 days. Remove the pork and dry it completely. Cook the pork according to your preference.
Then,How do you cook fresh pork ham?
Instructions Heat oil in a pot. Sauté garlic and onion Once the onion gets soft, add the pork. Cook until light brown. Add the ham. Cook for 2 minutes. Pour the tomato sauce and beef broth. Let boil. Add the raisins. Cover and cook between low to medium heat until the pork gets tender. Add potato, carrot, and bell pepper. Cook for 5 to 8 minutes.
Similarly one may ask,What’s the difference between fresh ham and picnic ham?
The uncured front leg is labeled picnic or picnic ham here and is much less common than the uncured hind leg, which is labeled fresh ham. Shoulders without the leg are very common and are more often labeled simply pork for tamales rather than shoulder or shoulder butt..
What kind of ham is in the grocery store?
If you see ‘fresh ham’ in the grocery or butcher shop is it most likely a whole pork (rear) leg, or in some cases a slice from that. It can be roasted in the same way as a pork loin roast.