Spring holidays mean roast dinners and one of my go-to roasts is a large, fresh (meaning not smoked or cured) picnic ham. Not to be confused with a pork shoulder which is usually about 2-3 pounds, the picnic ham is what is called the “primal shoulder” and includes the bone from the front leg. Whole picnic hams are usually 8-10 pounds and are also sold as half a picnic ham or picnic pork. I use the same type of roast for the awesome Lechon Asado – Cuban Roast Pork.
Picnic ham is perfect for marinating and slow roasting for hours to ensure juicy flavors in every bite. Looking to make some pulled pork sandwiches? THIS is the cut for you – if you are lucky enough to have leftovers, the sandwiches are divine!
Easter day was always full of Easter egg hunts, chocolate bunnies half eaten, and huge spreads for Easter roast dinner. Usually, my Grandmother made a fresh picnic ham that she acquired from an Amish farm in Lancaster County and slow roasted as we ran around the yard peeking under bushes and inside of trees. Homemade potato salad, Pennsylvania Dutch broccoli salad, and pickled beets were always on offer as well as an array of hot side dishes.
Gather your favorite Spring vegetables and a fresh picnic ham to make this Easter deliciously unforgettable! Although I am featuring this roast for Easter, it works all year round! Pork sandwiches in summer? YES, please!
Happy Spring Holidays! What are you having for Easter dinner?
- 10 pound fresh ham/pork picnic roast (you can use any size but adjust the marinade up or down)
- 1/2 cup Olive Oil or Extra Virgin Olive Oil
- 8 cloves of garlic minced or pressed
- 3 tablespoons of dijon mustard
- 1 tablespoon of dried thyme
- 1 tablespoon of dried tarragon
- 1 tablespoon of sea salt
- more salt and pepper to taste
- Marinade: Combine 1/2 cup Olive Oil, minced or pressed garlic, mustard, thyme, tarragon, and sea salt. Pierce meat with knife with the fat side up and slather the marinade all over the roast and into the slits. Stuff some of the herbs and garlic with oil down into the slits!
- Marinate for about 3 hours – easy to prepare the morning of.
- Preheat oven to 450F.
- Add Roast to oven at 450F and then immediately reduce to 350F.
- After 3 hours or when the top is becoming very brown, reduce heat of oven to 325F.
- Roast approx 4 1/2 hours for a 10 pound roast.
- Rest 10 minutes before slicing and serving.
- Perfectly cooked meat is slightly pink with clear juices and should register 160-165 on a meat thermometer but will still be juicy at 170.
- Serve with your favorite sides and enjoy!