This is a showstopper centerpiece that brings together smoky Iberico flavor with a festive American touch. The pre-cooked smoked shoulder stays incredibly juicy and tender when reheated gently in the oven. Pair it with a bright, tangy cranberry sauce and buttery rosemary potatoes with wild mushrooms it’s comfort and elegance in one dish.

Recipe for Ibérico Smoked Shoulder with Cranberry Sauce & Rosemary Butter Potatoes

Ingredients

• 1 pack of Campo Grande Ibérico Smoked Picnic Shoulder
• 1 large roasting pan
• 3 cups hot water (for steam)
  
• Aluminum foil
  
• 12 oz  fresh or frozen cranberries
  
• ½  cup sugar
  
• ½ cup orange juice (freshly squeezed)
  
• 1 cinnamon stick (optional)
  
• Pinch of salt
  
• 2 lb baby potatoes, halved
  
• 8 oz  mixed mushrooms, sliced
  
• 3 tablespoons unsalted butter
  
• 2 tablespoons olive oil2 sprigs fresh rosemary
  
• 2 cloves garlic, smashed
• Salt and Pepper, to taste

Preparation

1. Preheat the oven to 300°F.In a large roasting pan, pour 3 cups of hot water. Place a wire rack inside the pan, ensuring the shoulder will sit above the water (not touching it). 
2. Place the shoulder on the rack. This method gently steams the meat, keeping it juicy. Cover tightly with aluminum foil to trap the steam. Reheat in the oven for aprox 1h.
3. In a small saucepan, combine cranberries, sugar, orange juice, orange zest, cinnamon stick, and a pinch of salt. Bring to a simmer over medium heat, stirring occasionally.Cook for 10–15 minutes, until the cranberries burst and the sauce thickens.
4. Parboil the halved baby potatoes in salted water for 8–10 minutes, until just tender. Drain well. Heat a large skillet over medium-high heat. Add olive oil and butter. Add the potatoes. Let them crisp for 5 minutes without moving.
5. Add mushrooms, garlic, and rosemary sprigs. Sauté for another 5 minutes, stirring occasionally until golden and fragrant. Season generously with salt and black pepper. 
6. Slice the reheated Iberico shoulder, spoon over some of its natural juices. Serve alongside the cranberry sauce and rosemary butter potatoes.