A recipe for smoked shoulder picnic ham is smoked shoulder with marmalade glaze using carrots, onions, celery, marmalade and brown sugar. Another recipe is slow smoked pork shoulder with Napa cabbage slaw and queso fresco.
To make a smoked shoulder picnic ham, first either smoke the shoulder yourself using a grill and soaked hickory wood chips or buy one already smoked. Place the 5 to 7 pound smoked shoulder in a pot with the fat side up. Fill the pot with cold water until it completely covers the meat, and bring the water to a boil. Add 1 cut carrot, 1 cut onion, 1 cut celery rib and 1 bay leaf to the pot, and reduce the heat to a simmer. Cook covered for two and a half to three hours.
Remove the meat from the pot, and set on a rack in a roasting pan with the fat side up. Mix together 1/4 cup of light brown sugar, 1/4 cup of orange marmalade and 1 teaspoon of dry mustard in a bowl. Score the fat of the ham, then spread on the glaze. Bake the ham at 350 degrees Fahrenheit for 20 to 30 minutes. Serve with mashed potatoes or Napa cabbage slaw.