I got a 4 lb boneless picnic ham the other day. Dry rubbed it with a combo of salt, pepper, some generic bbq rub from GFS, onion powder, and seasoning salt. Then I rubbed half a cup of brown sugar on top.
Placed a thermometer probe in it and put it in the over at 225 for 7 hours.
The probe read 185 when I pulled it out. Had a really nice crust but a little of the brown sugar was still "normal looking" on top. I cut the twine that was holding it together and pulled all of it. I mixed it all together and the crusted pieces and brown sugar were absorbed by the pork.
Melted in your mouth and required no sauce on the sandwiches.
Placed a thermometer probe in it and put it in the over at 225 for 7 hours.
The probe read 185 when I pulled it out. Had a really nice crust but a little of the brown sugar was still "normal looking" on top. I cut the twine that was holding it together and pulled all of it. I mixed it all together and the crusted pieces and brown sugar were absorbed by the pork.
Melted in your mouth and required no sauce on the sandwiches.