Hatfield Hardwood Smoked Pork Shoulder Picnic

Keep refrigerated. Heating directions: This picnic is fully cooked and can be served hot or cold (do not over cook). Boil: 1. Remove outer wrapper and netting. 2. Place in large pot (approx. 20 quarts or larger). 3. Add water to cover picnic about 2-3 inches. 4. Cover and heat to boiling. 5. Reduce heat. Simmer until meat is tender and begins to fall apart when inserting fork, approx. 3 - 3 1/2 hours. If necessary, add hot water to keep picnic completely covered during simmering. Roast: 1. Preheat oven to 325 degrees F. 2. Remove outer wrapper and netting before cooking. 3. Place ham in 1/2 - 1 inch of water or liquid on bottom of baking pan and cover with lid or completely seal with foil. 4. Bake approximately 15 minutes per pound or to an internal temperature of 140 degrees F. Microwave: 1. Remove outer wrapper and netting before cooking. 2. Cut into 1/2 inch slices. 3. Place on microwave-safe dish and cover. 4. At 30-50% power, roast approximately 1 minute per slice or to an internal temperature of 140 degrees F.

Description

Hatfield Hardwood Smoked Pork Shoulder Picnic. Fully cooked. Water added. U.S. inspected and passed by Department of Agriculture EST. 791.

Other Description

Questions? Call toll free: 800-743-1191. Mon - Fri. 8 am - 4 pm. For great recipes visit hatfieldqualitymeats.com.

Nutrition Facts

Serving Size: 3.0 oz

Servings per Container: varied

Number Of Servings	varied
Serving Sizes	3.0 Ounce 84.0 Gram
Serving Size Full Txt	3 Ounce (84g)
Energy	170
Total Fat	12 g
Saturated Fat	5 g
Trans Fat	0 g
Cholesterol	45 mg
Sodium	470 mg
Carbohydrates	2 g
Dietary Fiber	0 g
Sugars	2 g
Protein	11 g
Daily Percent Of Vitamin A	0
Daily Percent Of Vitamin C	0
Daily Percent Of Calcium	0
Daily Percent Of Iron	4

Ingredients

Cured with: Water, contains less than 2% of Sugar, Salt, Dextrose, Sodium Phosphate, Lauric Arginate, Potassium Chloride, Sodium Erythorbate, Sodium Nitrite.

UPC

00208769900009