Hey - FRESH PORK PICNIC HAMS ONLY 89¢ LB "WHILE SUPPLY LASTS"

Published: Fri, 01/18/13

INTERNET SALE HAS BEGUN @ FLIGNER'S  
"NOW" THROUGH SATURDAY 1/19 TILL 6:00 PM
(while supply lasts)!!
FRESH PORK PICNIC HAMS
ONLY 89¢ LB
SOLD IN A TWIN PACK!
*No Phone Orders Please -
*This is a First Come First Serve Basis Only
*We Reserve the Right to Limit Quantities!
*You Need to Come to Fligner's "NOW" before its too Late!!
You may or may not know what a "Fresh Pork Picnic Ham" is - but it can be a tender savory and inexpensive way to feed your Family and Friends on this cold weekend coming!!

It comes from the shoulder of the pig and still has some skin attached. This is one of the secrets to keeping it moist and tender - SHHHHHHH - Don't let out the SECRET!

The average weight is 8-10 lbs but you have an inexpensive meal - "FIT FOR A KING!" or enough for left overs :-)

I also included a very simple recipe with wine pairing that will have your guests thinking your the next guest on "The Food Channel"!!

For more recipes - Join us at
http://flignersmarket.com/recipes.shtml
and see what else can make you the next "IRON CHEF"!

Slow-roasted Pork

  • TOTAL TIME: 5 HRS 30 MIN
  • SERVINGS: 12

8 Ingredients

  • 3 garlic cloves, mashed to a paste

  • 1 tsp minced rosemary

  • 1/2 tsp cayenne pepper

  • 1/4 cup extra-virgin olive oil

  • Salt and freshly ground pepper

  • One 9-lb fresh bone-in Picnic Ham, with skin, at room temperature

  • 2 lbs cipollini onions, peeled

  • 6 thyme sprigs


  1. Preheat the oven to 325°. In a small bowl, mash the garlic with the rosemary, cayenne, 2 tablespoons of the olive oil and 1 teaspoon each of salt and pepper.
  2. Using a sharp paring knife, make 1-inch-deep slits all over the meat. Press as much of the spice paste into the slits as you can and spread the rest all over the skin. Set the pork in a large roasting pan and cover tightly with foil. Roast for 3 hours. Remove the foil and roast for about 1 hour and 45 minutes longer, until an instant-read thermometer inserted in the thickest part of the meat registers 165°.
  3. Meanwhile, in a medium baking dish, toss the onions with the remaining 2 tablespoons of olive oil and the thyme sprigs and season with salt and pepper. Roast for 1 hour and 15 minutes, until the onions are tender and browned in spots.
  4. Let the pork rest for 20 minutes. Remove the skin. Slice the meat as thinly as possible and serve with the onions.

Make Ahead The roasted pork and onions can be refrigerated overnight. Serve the pork at room temperature; reheat the onions to serve.

Suggested Pairing

The marbling that keeps this tender, garlicky pork from drying out when it's roasted also makes it pair well with a firmly tannic red wine (the raspy tannins cut through the richness of the meat). Try a Cabernet from Napa Valley.





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