Pork is a versatile meat. It can be served in a variety of ways and in various forms. One of the most popular ways to serve this delicious meat is in a ham. The definition of a ham is any pork that is from the pig’s hind leg. Ham that comes from the pig’s front leg is called a “shoulder picnic.”
You can buy a ham that is smoked, cured, fresh or ready cooked. Getting your ham ready for cooking depends on whether it is frozen or not. The safest ways to defrost your ham is to thaw it in the refrigerator or in water. It is not recommended that you defrost your ham or any type of meat on the counter.
If you buy your ham fully cooked and canned or vacuum packed, they can be eaten straight from their packaging. Most people choose to heat a cooked ham. Hams that are fully cooked need to be heated to an internal temperature of 140 degrees Fahrenheit for best results.
Some Cooking Dos and Don’ts for Hams
If you plan on trimming the fat, be sure you leave at least ¼ inch. Scoring the ham allows the glaze or basting juices to penetrate the meat, so score your ham in a diamond shaped pattern for best results. You can leave the ham at room temperature for an hour or two before you cook it. Remember, if you baste your ham with pan drippings, they have a tendency to be quite salty. If you are going to glaze your ham with honey or sugar, do it during the final sixty minutes of cooking. Usually one application of the glaze is sufficient. Finally, if your ham has a bone, don’t throw it away, save it for flavoring bean dishes or soups.
You can follow any responses to this entry through the RSS 2.0 feed. Responses are currently closed, but you can trackback from your own site.
