1 smoked picnic pork shoulder, bone in – about 6 1/4 pounds

2 tablespoons honey
2 tablespoons dry mustard
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper

1/2 cup water
1 tablespoon cider vinegar


1. Place the pork shoulder in a stockpot, and cover it with enough cold water to extend 1/2 inch above the meat. Bring the water to 180 degrees F. (This will take about 15-20 minutes.) Cook at 180 to 190 degrees F for 1 1/4 hours. Watch the temperature closely. The liquid should not boil.
2. Meanwhile, in a small bowl, mix together the honey, mustard, paprika, and cayenne. Set aside.
3. Preheat the oven to 375 degree F.
4. Let the pork cool in the cooking liquid, and then trim it. Removing most of the exterior fat and rind from around the bones. Trim, also, the surface of the meat that is dark and leathery. Score the top of the ham every 3/4 inch, and spread the glaze over the surface.
5. Place the pork in a roasting pan or saucepan, and roast at 375 degrees F for 1 hour. The surface should be nicely browned.
6. Transfer the meat to a serving platter, and add the water and vinegar to the drippings in the pan. Using a wooden spatula, scrape the bottom of the pan to dissolve any solidified cooking juices, and mix them with the water and vinegar. Strain the juices over the pork shoulder, and serve, slicing it at the table.
Jacques Pepin recommends preparing this ham for a buffet and insures that your guests will return for seconds and thirds.
Smoked Pork Roast
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