Succulent Roasted Ham with Sauerkraut | Lithuanian dinner

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This pork buttham roast, actually it is a pork butt part with the longer bone and skin on, but for unknown reasons Americans call shoulder meat butt.. and this part becomes a picnic ham. Hm.. Maybe they can’t figure it out where the head is? Hahaha
Anyway, this is scrumptious delicacy is easy to make, but you have know some steps and have to start it in the late morning if you want it for dinner. I had 9.5 lbs ham and it took me over 5 hours to make it, plus it needs to rest at least 15-30 min before you serve it.

Roasted Ham with Sauerkraut | Lithuanian Dinner

Recipe by Sweet ZivileCourse: MainCuisine: LithuanianDifficulty: Easy


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Cooking time


Total time






  • 1 picnic hamroast, the one which is actually a butt part with the longer bone and skin on, not the shoulder part. I had 9.5 lbs.

  • Sea salt and black pepper to taste

  • 1 tbsp granulated garlic

  • Caraway seeds

  • A few springs of lemon thyme

  • 1 garlic head, sliced in half

  • 1 apple, quartered, seeds removed

  • 1/2 cup of apple cider or apple juice

  • 1/2 cup of brandy

  • For serving
  • Cooked sauerkraut

Let’s make it

  • Wash and pat dry the ham.
  • Make small incisions, approximately 1/4 inch deep using a very sharp knife or cleandisinfected utility knife. I use this kind of knives.
  • Put generous amount of sea salt, pepper and granulated garlic. Amount of caraway I didn’t measure, but as I always say.. It has to look pretty 🙂 Here is a picture of how much. I hope you got an idea. Place the ham in the turkey size oven bag, add garlic, apples and thyme on the top. Pour apple cider or juice and brandy on the side, trying not to wash off the spices from the ham.
  • Twist the bag top, closing tightly and make 5-6 small cuts on the top for steam to escape (approximately 1/2 inch long). Place in the preheated to 360 F oven for approximately 5 hours or until internal temperature reaches 203 F. This moment is crular, if you won’t reach 203 F, the meat will edible, slicable, but it’s not going to be the texture I am talking about. I was rushing the dinner and after 3 hours of cooking at 360 F, I bumped to 400 F for last 2-2.5 hours. Came out crispy outside and super juicy, falling apart inside. Absolutely perfect texture and the aroma is even hard to explain. Mouthwatering!
  • We, Lithuanians love to serve it with some cooked sauerkraut and cooked potatoes. In a large platter place the sauerkraut in a circle and place the ham on the top with some potatoes on the sides. Decorate with fresh herbs.
  • Serve immediately and enjoy!

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