Recipe: Glazed Smoked Picnic (using crushed pineapple) (Pillsbury, 1969)

GLAZED SMOKED PICNIC

4 to 5 lbs. smoked picnic shoulder
1/2 cup firmly packed brown sugar
1/4 cup crushed pineapple
1 tablespoon flour
1/2 teaspoon dry mustard
1/8 teaspoon ground cloves

Place meat, fat side up, on rack in open shallow roasting pan.

Combine remaining ingredients and spread over surface of meat. Insert meat thermometer so bulb reaches center of thickest part, but does not rest in fat or on bone. (Do not add water; do not cover.)

Roast at 325 degrees F for 2 1/2 to 2 3/4 hours until well done and meat thermometer registers 170 degrees F, spooning drippings over meat 2 or 3 times during roasting.

Makes 6-8 servings
From: Recipelink.com
Source: Recipe booklet: Pillsbury's Meat Cookbook, The Pillsbury Company, 1969