Cracklin'-Fresh Picnic Ham with Apple-Cranberry-Pomegranate Salsa

Gluten Free
Dairy Free
Health score
37%
Cracklin'-Fresh Picnic Ham with Apple-Cranberry-Pomegranate Salsa
860 min.
10
511kcal

Suggestions


Get ready to impress your family and friends with a show-stopping dish that’s perfect for any gathering: Cracklin'-Fresh Picnic Ham with Apple-Cranberry-Pomegranate Salsa. This delightful recipe combines the rich, savory flavors of a perfectly cooked picnic ham with a vibrant, refreshing salsa that adds a burst of sweetness and tang. Whether you're hosting a festive dinner or a casual lunch, this dish is sure to be the star of the table.

What makes this recipe truly special is the meticulous preparation that results in a beautifully crackled skin, providing a satisfying crunch with every bite. The combination of kosher salt and freshly ground black pepper enhances the natural flavors of the pork, while the air-drying process ensures that the skin crisps up to perfection in the oven. Paired with the colorful Apple-Cranberry-Pomegranate Salsa, this dish not only tantalizes the taste buds but also pleases the eyes.

With its gluten-free and dairy-free attributes, this recipe caters to a variety of dietary needs, making it an excellent choice for gatherings where guests may have different preferences. Plus, with a generous yield of 10 servings, it’s perfect for sharing. So, roll up your sleeves and embark on this culinary adventure that promises to deliver a memorable meal filled with flavor and festivity!

Ingredients

  • 10 servings apples 
  • teaspoons pepper black freshly ground
  • 0.5 cup kosher salt 
  • 11.7 lb boston butt pork shoulder fresh bone-in (picnic ham)
  • box blade steak 

Equipment

  • bowl
  • frying pan
  • oven
  • wire rack
  • plastic wrap
  • kitchen thermometer

Directions

  1. Make 1/4-inch-deep cuts 1/4 inch apart in skin of ham with a clean box cutter. (The sharp blades cut through the skin with ease and make straight edges.) Stir together salt and pepper; rub over ham, working into cuts in skin.
  2. Place ham in a very large bowl, and cover with plastic wrap. Chill 2 days.
  3. Remove ham from bowl.
  4. Brush salt from ham, and discard.
  5. Place ham, fat side up, on a wire rack in a jelly-roll pan, and chill, uncovered, 8 to 10 hours to air-dry.
  6. Let ham stand at room temperature 1 hour.
  7. Preheat oven to 42
  8. Bake ham on lower oven rack 45 minutes. Reduce oven temperature to 325, and bake 2 hours and 30 minutes. Increase oven temperature to 425, and bake 30 to 35 minutes or until skin is crisp and a meat thermometer inserted into thickest portion registers 17
  9. Let stand 30 minutes before slicing.
  10. Serve with salsa.

Nutrition Facts

Calories511kcal
Protein50.93%
Fat41.93%
Carbs7.14%

Properties

Glycemic Index
6.4
Glycemic Load
2.33
Inflammation Score
-4
Nutrition Score
31.68826093881%

Flavonoids

Cyanidin
0.98mg
Peonidin
0.01mg
Catechin
0.81mg
Epigallocatechin
0.16mg
Epicatechin
4.71mg
Epicatechin 3-gallate
0.01mg
Epigallocatechin 3-gallate
0.12mg
Luteolin
0.08mg
Kaempferol
0.09mg
Quercetin
2.51mg

Nutrients percent of daily need

Calories:511.39kcal
25.57%
Fat:23.17g
35.65%
Saturated Fat:8g
49.99%
Carbohydrates:8.88g
2.96%
Net Carbohydrates:7.28g
2.65%
Sugar:6.5g
7.23%
Cholesterol:216.35mg
72.12%
Sodium:5904.79mg
256.73%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:63.33g
126.67%
Vitamin B1:2.86mg
190.99%
Selenium:95.29µg
136.12%
Vitamin B3:13.87mg
69.33%
Vitamin B6:1.37mg
68.34%
Zinc:10.19mg
67.92%
Phosphorus:659.79mg
65.98%
Vitamin B2:1.03mg
60.64%
Vitamin B12:2.72µg
45.27%
Potassium:1174.48mg
33.56%
Vitamin B5:2.7mg
26.98%
Iron:4.1mg
22.79%
Magnesium:71.76mg
17.94%
Copper:0.34mg
16.99%
Vitamin C:5.46mg
6.62%
Fiber:1.6g
6.4%
Manganese:0.13mg
6.31%
Calcium:54.23mg
5.42%
Folate:18.09µg
4.52%
Vitamin K:2.03µg
1.93%
Vitamin A:55.31IU
1.11%
Source:My Recipes