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the finished cinnamon honey glaze baked picnic ham ready to be served

Cinnamon Honey Glaze Baked Picnic Ham

Baked Picnic Ham tastes amazing and is ideal for family holidays and gatherings.
Course Dinner, Main Course
Cuisine american, western
Prep Time 15 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 45 minutes
Servings 10
Calories 362kcal


for the picnic ham

  • 8 pounds (3.5kg) smoked pork shoulder 1 bone-in picnic ham; 5-8 pounds.
  • ½ cup (120mL) white wine vinegar
  • 2 bay leaves
  • 1 onion peeled

for the glaze

  • 3 tablespoons brown sugar
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 2 tablespoons honey
  • whole cloves


  • Place the pork shoulder in a large stock pot.
  • Add the vinegar and enough water to cover. Then add the bay leaves, onion and 4 or 5 cloves to the pot.
  • Cover and bring to a boil. Then, turn down the heat and simmer gently for 2 hours.
  • Lift the pork shoulder from the stock and place in a roasting pan. Reserve the stock.
  • In a small bowl mix together the brown sugar, cinnamon, nutmeg and honey. It will be a sticky paste.
  • When the pork is cool enough to handle, use a sharp knife to remove the skin/rind.
  • Make diagonal cuts in the pork shoulder about a quarter-inch deep, creating diamond patterns.
  • Preheat the oven to 375F / 190C.
  • Using your hands, rub the honey glaze over the pork shoulder.
  • Stud with cloves by placing one in the middle of each diamond.
  • Next, pour cooking stock around the ham in the roasting pan until it's about half inch deep.
  • Bake for 30 minutes, basting occasionally. The pork shoulder will be crisp and golden.
  • Use a meat thermometer to check the internal temperature of the ham to make sure it has reached 160F / 71C.
  • Remove from the oven, tent with foil and allow to rest for 10 minutes before slicing.


  • Raw pork should be stored at 40F/ 4C in the refrigerator. 
  • You should use your ham by 3-5 days of the sell by date. If you can not, you should freeze it to use later. 
  • If cooking from frozen, you will need to increase the cooking time by 1.5 times or more. Start lower time and increase until your ham is fully cooked. 
  • Don’t thaw a frozen ham on the counter, the outer portions will thaw first and if you let it sit to continue thawing you are increasing the chance of developing bacteria. 
  • Pre-cooked Ham internal temperature needs to be 140F/60C at minimum, measured using a meat thermometer. 
  • Ham you have to cook to eat, needs to reach 160F/71 C, measured using a meat thermometer. 
  • If just reheating the ham, to avoid drying out the meat, place it on a roasting rack in a pan and cover with aluminum foil. Place a little water in the bottom of the pan too. 
  • If you cut a little deeper when scoring the ham before rubbing with glaze, it’s okay the glaze will just soak a little deeper, giving more flavor. 
  • Don’t skip the resting stage before cutting the honey cooked ham because you will lose too much juice and flavor. 
  • Keep the smoked picnic shoulder  bone to use as flavor in other dishes. 


Calories: 362kcal | Carbohydrates: 8g | Protein: 43g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 148mg | Sodium: 171mg | Potassium: 780mg | Fiber: 1g | Sugar: 7g | Vitamin A: 13IU | Vitamin C: 3mg | Calcium: 39mg | Iron: 3mg