Smoked Pork Roast with Mustard-Honey Glaze
By Yankee Magazine|Dec 27 2007|
Source:Today’s Complete Gourmet by Jacques Pepin
Makes 10 Servings
Ingredients
1 smoked picnic pork shoulder, bone in — about 6 1/4 pounds
Glaze:
2 tablespoons honey
2 tablespoons dry mustard
1/2 teaspoon paprika
1/8 teaspoon cayenne pepper
1/2 cup water
1 tablespoon cider vinegar
Instructions
Place pork shoulder in a stockpot, add enough
cold water to cover the pork by 1/2 inch.
Bring the water to 180 degrees F
(this will take 15-20 minutes) and cook
at 180 to 190 degrees F for 1 1/4 hours.
Watch the temperature closely.
The liquid should not boil.
Meanwhile, in a small bowl, mix together the honey,
mustard, paprika, and cayenne. Set aside.
Preheat the oven to 375 degree F.
Let the pork cool in the
cooking liquid, and then trim most of the exterior fat and
rind from around the bones.
Trim 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.
Place the pork in a roasting pan or saucepan, and roast
at 375 degrees F for 1 hour.
The surface should be nicely browned.
Transfer the meat to a serving platter.
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 mixing them with the water and vinegar.
Strain the juices over the pork shoulder,
and serve, slicing it at the table.
