Braised Picnic Ham With Brussels Sprouts
Published January 26, 1993
- Total Time
- 2 hours 30 minutes
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Ingredients
1 cooked picnic ham (pork shoulder), 5 to 5 ½ pounds (bone-in)
1 tablespoon canola oil
2 onions (8 ounces), peeled and quartered
2 cups sweet apple cider (preferably unfiltered)
1 pint brussels sprouts (1 ¼ pounds), trimmed of damaged leaves and washed
1 tablespoon soy sauce
⅛ teaspoon red pepper flakes
Nutritional analysis per serving (6 servings)
21 grams carbs; 288 milligrams cholesterol; 999 calories; 26 grams monosaturated fat; 12 grams polyunsaturated fat; 19 grams saturated fat; 60 grams fat; 1 gram trans fat; 4 grams fiber; 559 milligrams sodium; 89 grams protein; 12 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Trim any visible fat from the top of the ham, but do not remove the rind. Place the ham in a large cast-iron Dutch oven and cover it with cold water. Bring the water to a boil, reduce the heat to low, and boil the ham gently for 25 minutes.
- Step 2
Remove the ham from the water, discard the water, and place the ham back in the Dutch oven with the oil and onions. Brown the mixture over medium to high heat for about 5 to 8 minutes. Then add the cider, bring it to a boil, cover, reduce the heat, and boil gently for 1 hour.
- Step 3
Add the brussels sprouts, soy sauce and pepper flakes to the pan, cover, and cook over low heat for another 30 minutes. Uncover, and if there is more than 1 ½ cups of liquid left in the pan, boil the liquid until it is reduced to this amount.
- Step 4
Serve slices of the meat with a few spoonfuls of the surrounding juice and some of the brussels sprouts.
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