I smoke mine in my Brinkman water smoker. Always perfect.

Hi Mary,

Here is the method of cooking a smoked shoulder that my mother-in-law taught me that she learned from her own mother and it always comes out delicious (they were French Canadians who came to live in Massachusetts). I still have her handwritten recipe:

"Put shoulder in a pan of cold water. Add 1 1/2 tablespoons of mustard. Boil about 2 hours. Remove shoulder from the pan, throw water away. Rinse shoulder with cold water. Once more, set shoulder in a pan of cold water, add 1 tablespoon red cider vinegar. Boil about 3/4 of an hour. Remove from pan, but do not rinse. Set shoulder in a baking pan with a cover. Put it in the oven at 350 degrees for about 1 hour. Enjoy!"

I use a deep stockpot when I cook it, and I follow her directions every time. The method takes the harsh saltiness out of the meat and leaves it tender and falling off the bone. It makes a great meal with scalloped potatoes and green beans (among other things!)

Hope this helps you,

seagrass

A smoked pork shoulder roast is also known as a picnic ham.....just cook it like you would cook a ham.
While sea grass's recipe sounds wonderful....it's likely meant for the oldfashioned dry smoked meat.....and a more modern ham would fall apart.
Just put it in a pan and cover with a paste of 1 cup of brown sugar mixed with a tablespoon of Coleman's dry mustard moistened with a very little vinegar....just enough to make a paste.....and bake about 8 to 10 minutes per pound.....slice and enjoy.
Linda C

Linda C,

I buy bone-in smoked shoulder here in New England and cook it the way my MIL said, and it works just fine - very tender and not too salty - but it doesn't slice like a regular ham, you're right. It comes off more in chunks than in slices. But wow, is it tasty. Not the same as what I think of as a "regular" ham.

seagrass

Isn't it "dry cure"...packed in canvas rather than "solution added" and packed in cryovac? That's mostly an Eastern thing....in the Midwest, we seldom see a dry cured ham except for at Christmas.....and if someone sends a gift from Virginia....:(
We've got more hogs than people.....and can't get a ham that doesn't have "solution added"....but I will admit Amana meats are wonderful!
Linda C

Thanks glenda_al, mine is already smoked : )

Seagrass, thanks for your MIL recipe, you made my mouth water the way you described your cooked Shoulder! M-mmmm
Lindac, thanks to you for clearing up my confusion as to what I actually have!!lol
My grandson raised some hogs for 4-H and they had one of them processed at a local plant. My son gave me the Smoked Shoulder Roast which was wrapped up in freezer paper. When I opened it I thought it looked like a ham to me...
You would think since my grandson raises hogs I'd know more about them ! My oldest son raises sheep and I haven't a clue about them either!! lol

You could also cut it into chunks and use it as a seasoning for beans, greens, soups and such.