How to buy Ham?
Tips from Rita’s Kitchen
Having people over for dinner? Are you wondering how much ham to buy
per person?
HAMMING IT UP
Thanks to the “loyal reader” who shared this information
(edited slightly by me) from an on-line article about ham. This information
is really timely – so much so that I encourage you to copy and
clip for your files.
What kind to buy? Bone-in or boneless; half or whole; spiral sliced
or unsliced. Water content varies greatly from ham to ham.
Prices on hams brief widely – the least expensive usually have
the highest water content, and the water is what gives the ham weight,
but water doesn’t contribute flavor, nutrition, etc.
Labeling
Depending on how a fully cooked ham is cured or how much water is injected
with the brining solution, water content varies widely – so much
that the U.S. Department of Agriculture requires labels to reflect water
content. Here's what label names mean for the consumer.
Ham
This generic label refers to hams with the lowest water content. To
qualify, the product must weigh no more than 100 percent of its original
weight before smoking or curing.
No-water-added ham
Hams are injected with a brining solution of salt, sugar, seasonings
and water (to distribute it through the flesh) before they are cooked
or enter the smokehouse.
Hams injected with a low amount of water – which sweats out during
the smoking process – earn the "ham" label, and are
considered no-water-added products by the USDA. These hams are typically
sold through specialty ham companies.
Ham with natural juices
Even many packaged cold cuts bear this label. The retention of water
results in a packaged product that weighs up to 108 percent of its original
weight before curing and smoking.
Ham-water added
Canned hams and cold cuts most commonly bear this label. Ten percent
of the weight of a water-added ham may be solution. This ham does not
heat well; it loses water in the oven and changes texture. Best served
cold, sliced thin in sandwiches.
Cuts of ham
I think bone-in hams have the best flavor. But there are many more choices.
Uncut whole ham
Best for a big dinner, or if you want leftovers – including a
ham bone for flavoring soup. A 12- to 14-pound whole ham will feed 20
to 24 people with leftovers.
Spiral-cut ham
These are available as whole or half hams. The center bone is left in,
and the ham is sliced in a spiral pattern around it.
Semi-boneless ham
Bones are removed from either end, leaving just one large bone in
the middle. Since some of the fat is trimmed along with the bone, it's
a good choice for those who prefer more lean meat per pound. They require
additional cooking.
Half ham
Bone-in ham, cut in half, so that you get either the shank end or the
butt end. The shank end will not have any center steaks (which are leaner),
but the butt end will. Good choice for those who want bone-in flavor
but aren't feeding a crowd. Sold both cooked and partially cooked.
Boneless ham
The bones are removed, and the muscles are tumbled together to give
the ham a compact shape. The texture isn't exactly the same as that
of a bone-in ham. Almost all boneless hams are fully cooked.
Ham steak or slices
A good choice if you're cooking for two. Supermarkets sell ham steaks,
cut from the center, which is the leanest portion of the ham. They may
be sold fully cooked or partially cooked. The Honeybaked Ham Co. sells
thin slices of its spiral sliced ham by the half pound.
Types of ham
There are many types of ham, all of them cut from the hind leg of a
hog, then cured by brining or applying a salt rub.
Fully cooked hams
Hams cured before cooking by injecting with a brine solution containing
water, salt, nitrates, nitrites, sugar and spices. The hams are usually
smoked; they may be fully cooked in the smokehouse, or partially smoked,
then roasted.
Some hams get their flavor from artificial "liquid" smoke,
rather than natural hardwood smoke. Fully cooked hams are widely available
at supermarkets, specialty stores and by mail order.
Partially cooked hams
Hams cured with a brine solution, then smoked until they are partially
cooked. They must be cooked at home according to the package directions
to an internal temperature of 160 F before serving.
Dry-cured hams
Smithfield hams are perhaps the most famous of this variety. I’ve
used these in classes and they are delicious! Reminds me of my mom’s
way of cooking ham. Also known as country-style, Southern-style, Virginia
ham or old-fashioned ham, it's like an American cousin to prosciutto.
Instead of brining, the ham is cured with a dry salt rub that draws
out moisture, deepening the ham's flavor and color.
It is smoked, then aged for anywhere from three months to a year.
Dry and salty, the ham is best served in small, thin (but not paper-thin)
slices.
Most dry-cured hams are not ready-to-eat; they must be soaked in water
for hours to remove some of the salt, then cooked. Dry-cured hams do
not require refrigeration; they contain so little moisture that bacteria
cannot multiply in them. As with certain aged cheeses, mold often forms
on the surface of dry-cured hams; it is harmless and can be scrubbed
off.
HAM GUIDELINES
Servings
A bone-in ham will yield two to three servings per pound; a boneless
ham will yield four to five servings per pound. If you want leftovers,
factor those servings in when you buy your ham.
Storage and leftovers
According to Ceci Snyder, spokeswoman for the National Pork Board, leftover
ham may be kept in the refrigerator, tightly wrapped for three to five
days. Although ham may be frozen, the varieties that retain water (natural
juices and water-added hams) may suffer a textural change that make
it best suited for cooking, rather than serving sliced. Hams with no-water-added
freeze well.
Heating fully cooked hams
Although fully cooked hams may be served cold, it’s recommended
that heating brings the best flavor. I always do this. Consult your
package directions before heating; most recommend heating to an internal
temperature of 140 F.
BUYING HAM
Buy it with the bone.
It’s always more juicy and tender. A whole 12- to 14-pound ham
serves 20 to 24 people, with leftovers.
Shank end is best.
The best ham is the meat on the shank end. It has the most flavor because
there's a little bit more fat on that end. The shank end is the pointy
end of the ham, whereas the butt end is rounded. AS
How Much Ham Should You Buy For Your Next Party.
Ham:
How to choose, buy and store ham.
©2007 Rita Heikenfeld and AboutEating.com
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