Recipe: Boiled Ham or Pork Picnic Shoulder with Cider and Raisin Sauce (1953)

BOILED HAM OR PORK PICNIC SHOULDER

The hock end of a ham, the picnic shoulder, and the boneless shoulder butt, are all good low-cost cuts of cured, smoked pork.

Scrub the meat before cooking. Cover with cold water and simmer (do not boil) until the meat is tender. Allow 3 to 4 hours for the hock end of a ham or for a picnic shoulder, and 2 to 2 1/2 hours for a boneless shoulder butt. A whole ham usually requires about 25 minutes to the pound.

If possible, let the meat cool for an hour or more in .the broth.. Meat cooked in water or steamed is juicier if cooled in the broth. Save the broth for cooking beans, cabbage, or greens.

Cider and Raisin Sauce is good served with cured, smoked pork.

CIDER AND RAISIN SAUCE

1/4 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup cider
1/4 cup seedless raisins
4 small pieces stick cinnamon
8 whole cloves

Mix the sugar, cornstarch, and salt; add the cider and raisins. Put in the spices tied up in a piece of cheesecloth. Boil the mixture for about 10 minutes and take out the spices.

Serve the sauce hot with ham.

From: Recipelink.com
Source: Recipe booklet: Meat for Thrifty Meals, Home and Garden Bulletin 27, USDA, 1953