But fresh hams also produce great roasts and can be prepared using almost any cooking method. When cured and smoked, hams are available in a variety of styles; they can be purchased bone-in, shank-less or boneless, partially or fully cooked. Fully cooked hams are also available canned. There is a specific ham for nearly every use and desired degree of convenience. The shank portion of the ham is called the ham hock. It is used in the same manner as the shoulder hock.
Fresh Ham Recipes
To bake uncooked ham, remove any skin, trimming to 1/4-inch of fat. Let ham stand at room temperature for 1-1/2 to 2 hours before cooking. Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan, fat side up or cut side down. Bake until thermometer reads 160 degrees F. Let rest 15 to 20 minutes before carving. For ready-to-eat and canned hams, use same method but cook only until internal temperature reaches 130 degrees F. about 8 to 10 minutes per pound. Don't toss that hambone! It makes great flavoring for soups and stews.
BAKED FRESH HAM
10 lb fresh ham
Trim excess fat from ham. Mix oil with herbs and rub all over ham.
GRILLED FRESH HAM
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A new item that will rival the turkey legs or chicken wings - pig wings can be served as an appetizer or just by themselves.
Pig Wings are made from Ham Shanks that are trimmed leaving just a single bone surrounded with lean tender ham meat.
Hams are cuts of pork that come from the leg, which have been dry-cured and smoked (country hams) or wet-cured and then boiled or smoked (city hams). The dry-cured hams are saltier, stronger flavored and have a coarser texture. Hams are larger cuts used to serve several people. A whole ham can weigh 10 lbs. to 20 lbs. or more, but are generally sold in halves. They are fairly low in fat but high in sodium and are available bone-in, semi-boneless or boneless. There are many different varieties that are cured and smoked using different methods and some are processed to have a lower fat content.
Some of the terms used to describe the different ways in which hams are processed are shown below. The terms will help to explain the types of ham available and the preparation required.
Bone-in Ham - This type of ham can be a butt or shank portion or it could be a whole or half leg that has the hip, thigh and/or shank bone remaining as part of the ham.
Click on any jar below to go to that seasonings web page where
|Last Updated - Friday, March 09, 2012 06:07 PM|