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1 (7 lb.) med. smoked pork picnic shoulder (bone in or out)
2 cup sugar
1 cup honey or brown sugar, packed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 teaspoon whole cloves
Make crosswise slits, 1/2 inch apart, halfway through ham to whereknife touches bone. Place ham in deep bowl and barely cover with water. Stir
in sugar. Soak at least 2 days in refrigerator. Drain. Place ham in roasting pan, lined with enough foil to wrap completely. Pour honey or brown
sugar and orange juice all over pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200 degrees for 6 to 7 hours or until done,
unwrapping and basting occasionally with honey mixture. Unwrap and bake at 450 degrees about 15 minutes for slightly crisp skin.
2 cup sugar
1 cup honey or brown sugar, packed
1 (6 oz.) can frozen orange juice concentrate, thawed
1 teaspoon whole cloves
Make crosswise slits, 1/2 inch apart, halfway through ham to whereknife touches bone. Place ham in deep bowl and barely cover with water. Stir
in sugar. Soak at least 2 days in refrigerator. Drain. Place ham in roasting pan, lined with enough foil to wrap completely. Pour honey or brown
sugar and orange juice all over pork. Stick cloves all over meat. Wrap tightly with foil. Bake at 200 degrees for 6 to 7 hours or until done,
unwrapping and basting occasionally with honey mixture. Unwrap and bake at 450 degrees about 15 minutes for slightly crisp skin.
