The BEST Picnic Ham Ever
For the Ham
One Picnic Ham ( Whole or Half)
One Whole Onion
One Whole Orange
16 to 20 whole cloves
One Bottle of Red Wine
For the Mustard Sauce
1 Cup Sour Cream
1/3 Cup of French’s Mustard
1 Lemon for juice and Zest
If you are a Ham Fan this recipe is for you : )
Take a Bone in Half or Whole PICNIC Ham. They are sometimes hard to find as Supermarkets prefer to sell you the more expensive Hams. However, this is the guy so make some calls to get your hands on the PICNIC Ham.
Unwrap him and place him on a small rack in the bottom of the slow cooker.
Take a whole onion. I use all kinds from Vidalias to White to Yellow to Purple. They all are excellent in this dish.
Stud the onion with whole cloves. I typically do about 8 to 10 cloves so that each section has 2 cloves when I cut it into sections. Or you can simply cut it in half. Add the onion to the pot.
Take a whole Orange. I typically do the Navel Oranges here but I have used Mandarins, Blood, Tangerines. I prefer the navels overall from a cost point of view as well as a flavor profile pov.
Stud the orange with whole cloves. Again, about 8 to 10. You can section of simply cut in half. Add the orange to the pot.
Take a bottle of red wine that you would drink with dinner. I have used Merlot, Pinot Noir and Zinfandels with this dish. My favorite is Pinot Noir but that is because I love Pinot Noir. The only wine I have been less than enthused with was using a Cabernet in it. It was more than likely that my Cab selection just wasn’t good enough rather than the wine itself. But I do prefer the Pinot Noir.
If you get the big bottle you will have some to drink with dinner. Otherwise, just get 2 bottles and save one for dinner.
Pour the regular size bottle of wine (750 ML) (I think that is the right size for the regular bottle) over the ham. Put the lid on. Turn the cooker on low. Go do something fun outside the house and when you come back you will return to a home that smells like heaven should. You can cook it on high for about 4 hours. I prefer the low for about 7 or 8 hours. If you do not have a slow cooker yet, you can put is in a roasting pan on a rack in the oven and just turn the oven on about 200 – 275F depending on how long you will be gone. Think low and high respectively for the temp swing.
I use a mustard sauce to serve with the Ham. Take some sour cream. I use about a cup. Add some French’s yellow mustard to it. About 1/3 cup. Mix those 2 ingredients together. Zest the skin of one lemon into the mixture and then add the juice from that same lemon to the sauce. This will keep in the frig for a very long time so you can use it on the sandwiches that you can make with the left over Ham. If you can’t use dairy substitute yogurt for the sour cream.
You can use the bone from the Ham to make soup and add some of the left over Ham to that as well. Split pea is a favorite but any vegetable will work with the Ham bone.
And if you still have any left, you can take all of the bits and process them in your Cuisinart and make the best deviled ham spread ever by simply adding the rest of the mustard sauce, some horseradish (fresh is better than bottled, but bottled will do), some hot sauce, some times I add sweet pickle relish, roasted garlic. Just go through the fridge and see what is in there that might taste yummy in the spread and give it a try.
This Ham goes a long way towards making you a Happy Camper for several meals.
Serve with a salad of romaine lettuce, tomatoes, olives, bacon, whatever comes to mind, with balsamic vinaigrette of olive oil and balsamic vinegar (use 3 tbsp olive oil, 1 tbsp of balsamic vinegar, salt and pepper to taste.)
Hope everyone enjoys this as much as my family does.