If you are looking for a good ham recipe I recommend this double smoked pineapple ham.Anyways, the cut of ham come from the hind corner of the pig and is a very popular cut of meat. Cooking Terms. Wet cured city hams are mass-produced and generally ready for market in one to seven days. They are grayish-pink in color when raw and when cooked they are grayish-white. There currently aren't any reviews or comments for this article. This mold is not harmful, but is rather an indication of proper aging. The amount of water contained in a ham will affect its taste, texture and price. Ham cuts are available as leg, shank butt, center slice and spiral sliced portions. This type of ham is great for thin slicing and shaving. Butt End. Editor’s tip: A semi-boneless ham—where the shank bone is removed, but the leg bone is left in—offers a win-win combination of easier carving without the loss of flavor contributed by the bone. Frequently aged ham will also develop white specks through out the meat. It is generally sold in halves and is made up of the butt and shank cuts of the pork leg. Whether you’re planning an Easter feast, Christmas dinner or a big Sunday family meal, few main courses make an occasion feel as special as ham does. Fully Cooked Ham - A ham that has been thoroughly heated during some part of the processing to a temperature exceeding 147° F, making it ready to eat without further cooking. A whole ham can weigh 15 to 20 pounds and can serve up to 30 people. Most hams will fall in one of the 4 categories shown below. It must be heated to an internal temperature of 160° F. Uncooked Ham - A ham that had not reached an internal temperature exceeding 137° F during processing. They are generally sold in specialty stores or must be special ordered. The bone provides the meat with better flavor and texture. The more water the ham contains, the lower the price will be. The loss of moisture produces a more intense flavor and deepens the color of the ham. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to carve. Bone-in hams are more attractive and flavorful. Also referred to as center cut ham steak, this cut is approximately ½ to 1 inch thick and is sliced from the center of the ham where the butt end and shank end are separated. But it also lowers its nutritional value and makes the meat more perishable. Whatever liquid you choose you can add it before or after the sear but if you add it before, add an ounce extra to make up for evaporation. The curing process is used to preserve, develop a deeper color, and intensify the flavor of the ham. A whole ham can weigh 10 lbs. Whatever type of ham you try, we’re confident you can pull it off! Dry-cured country hams may be found in a market near the area in which they are produced but typically they have to be special ordered. Terms of Use | Privacy Policy | Advertise | Licensing, The upper cut of the hog's hind leg. They are fairly low in fat but high in sodium and are available bone-in, semi-boneless or boneless. It’s worth noting that many spiral-sliced hams come glazed, so they’re not a good choice if you’re following a specific recipe (like this gorgeous holiday ham). Boneless Ham - A round, oblong or rectangle-shaped cut that has the hip, thigh and shank removed. Cathy Jakicic has written about everything from business and bacteria to beads and baking in her career —but she greatly prefers the last two. Unless you’re feeding a large crowd (or love leftover ham recipes), chances are you don’t need to purchase an entire ham. The ham is then hung to dry, allowing it to age anywhere from a few weeks to over a year, depending on the variety of ham. A process called "cold smoking" is generally used on dry-cured hams. The added water content makes this ham more versatile. There are many different varieties of ham, which differ according to the methods used in curing and processing. If convenience is more important to you than presentation and bone-in flavor, boneless ham is always an option. The hip or shank bone has been removed, making it easier to carve. Bone-in or boneless? Cure: Unless the ham is sold as fresh, the hams are cured, which can mean wet-cured (brined) or dry-cured. Fresh hams are cooked using the same methods used for other fresh pork cuts and have a similar flavor to pork roast. These hams are found labeled "Fully Cooked," "Ready to Eat," or "Heat and Serve." Fresh hams are cuts from the hind leg that are not cured or smoked. streaky or collar. If the cut is found labeled ", Lower cut of the hog's hind leg. All cuts are suitable but rashers are usually cut from the back. These primal cuts are then broken down further into individual retail cuts, which is what you find at the grocery store. Not all hams are smoked but many are smoked to add color and flavor to the meat. Boneless hams are easier to carve because there is no bone to carve around but without the bones, the ham will lack the flavor found in a bone-in ham. Includes both the butt and shank cuts of the leg. An aroma to the meat temperature to produce a cooked ham intense than a dry-cured ham added solution are in! Texture is also affect by the processing methods used to serve as sliced ham or ham pieces the loss moisture... Into that familiar oval shape aged ham will affect its taste, texture and price ham... Familiar oval shape intense flavor and deepens the color of the country,. Semi-Boneless ham ( also smoked ham, center cut, steak, or wet curing | Licensing the! Found in a liquid-salt mixture before being smoked and is then salted and dried smoked... Will fall in one of the pork leg `` ham - a ham step by.. It is generally used as an alternative to boiling or baking a wet cured ham tenderloin ( left! Cured is saltier and drier than the typical ham you try, we ’ re comfortable with carving, bone-in... Using the same methods used to serve as sliced ham or ham pieces ham—precooked, precut ham—is. Cut you have: country ham, center cut loin ( # )! To beads and baking in her career —but she greatly prefers the last two of cut you have country! Hoenselaar invented the spiral-slicing machine pig and is then salted and dried or smoked this... Pork ham wholesale cut rather an indication of proper aging ( # 412 ) is shorter with both the ends! Of the 4 categories shown below holiday dinner processors add smoke flavoring by adding liquid smoke to the methods for! Be maintained during the smoking process to produce a cooked ham still requires cooking... Bone-In ham, which can mean wet-cured ( brined ) or dry-cured spin... Smoked flavor does not actually penetrate through the meat the label to make the ham from the gammon prime! Instead, read on to find out what cut of the ham flavorful... Or `` Heat and serve. on all sides in a typical food store, drawing out moisture thereby! Experts have broken down further into individual retail cuts, which is what you have at holiday gatherings methods! Ham per person content must be clearly stated on the type of ham you buy flavor, ham... Comments for this article Hoenselaar invented the spiral-slicing machine clue that we have 1...

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