- 2 small onions, peeled and halved
- 10 black peppercorns
- 2 whole star anise
- 2 bay leaves
- big pinch of ground cloves
- 1 (6-7 pound) smoked pork picnic shoulder (ham)
- 2 cups water
- 1 cup apple cider
For the glaze:
- 1/4 cup lingonberry jam (often labeled as wild natural lingonberries – but you can tell it’s jam by looking)
- 2 tablespoons honey
- 1/2 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- Place the onion halves in the bottom of a 6-quart slow cooker, cut side down. Scatter peppercorns, star anise, bay leaves, and ground cloves around them. Using them as a stand, set the pork shoulder on top of the onions, skin side facing up. Pour the apple cider and water over the pork. Cover and cook on LOW for 6-8 hours or on HIGH for 4 hours (until ham registers at least 160° F in center.
- When ham is done, preheat oven to 425° F.
- Thoroughly line a 9″x13″ baking dish with heavy duty foil (or a couple of layers of regular foil). Carefully lift the ham out of the slow cooker and set carefully into the pan.
- Use a sharp knife and some tongs to remove the skin and all but a thin layer of fat. Use a knife to score the fat (diamonds, squares, lines – whatever you like).
- Stir all of the glaze ingredients together until well combined, then spread the glaze over the scored fat and slide into preheated oven for 25 minutes.
- Remove ham from oven and let rest for at least 15 minutes before slicing.