what is the best part of the ham to buy
Ham, whether it's covered in pineapple rings or glistening with glaze, is a traditional centerpiece for Easter and other holiday celebrations. A large precooked ham too goes a long way, and so it's a not bad staple to accept on hand as you're under lockdown at home .
Even but half a ham tin can weigh as much every bit nine pounds. That means information technology yields lots of leftovers, which can be frozen or used in many different recipes.
"I recall the bespeak of ham is that it'south not only ane meal," said Frank Proto, director of culinary operations at the Constitute of Culinary Teaching . "Yous can get a lot of stuff out of one ham. So, even if you just have a minor group, y'all can piece of cake get three or four meals out of one ham, which is a proficient matter."
So much about cooking and eating ham, however, is personal preference. Nosotros asked meat experts to share tips for purchasing, cooking, flavoring and using leftover ham.
The shank vs. the butt cease of the ham
The ham comes from the hind legs of a pig. A whole ham includes the barrel and the shank, simply about of the time what yous buy from the grocery shop is simply one-half of the ham, either the shank or the butt.
The shank is the lower part of the leg and has leaner meat, said Laura Curtain, brand director at Smithfield Foods . It'south typically what you see on a vacation tabular array and contains one long os, which makes carving easier. It's also used to make ham hocks.
The butt comes from the upper part of the hind leg, and isn't the same every bit the Boston butt, which refers to the front shoulder of the hog. It contains more fat than the shank, and its meat is more tender than a shank's, with a richer flavour.
Hams aren't always labeled butt or shank in the supermarket, then the best mode to know which one you're getting is to look at the shape, said Edward Ruff, president of Petit Jean Meats in Morrilton, Arkansas.
"The shank stop of a ham will be more pointed and tapered, and the butt finish volition be quite a bit rounder," Ruff said.
Smithfield
And then, which one should you buy? That's a personal preference, said Ruff, who is the fourth generation of his family to run Petit Jean Meats .
"The shank portion has some darker meat that, personally, I think is a fiddling more flavorful," he said. "My dad and I used to fight over the shank meat on the terminate of a ham every Christmas."
About hams but demand to be reheated
Ham is easy to set. The ones bachelor at the grocery store are commonly smoked, cured or both, and commonly already cooked, Proto said.
These hams really simply need to be reheated. Proto suggests placing the ham in a roasting pan with a little water in the lesser to prevent the ham'south drippings from burning and to proceed it from drying out.
"I leave it uncovered, because I want it to kind of brownish a little," he said. "If it starts to get too dark, yous can e'er put a foil tent on it. That's all I do. I really keep it elementary."
How hot to ready your oven varies, just the U.Due south. Department of Agronomics recommends half bone-in hams roast for 18 to 24 minutes per pound. Hams should be reheated to a minimum of 145 degrees Fahrenheit.
Pall suggests baking cooked hams at 275 degrees for 12 to 15 minutes per pound. In addition to roasting, hams can be prepared in a crockpot, slow cooker, Dutch oven or smoker.
Ruff prefers roasting ham a fiddling hotter, at 325 degrees for almost 10 minutes per pound. He said one of the biggest mistakes people brand is overcooking.
"Some cook it to death," he said. "It dries information technology out, makes it tough, and it will make it taste saltier, considering you're taking moisture content out, which concentrates the table salt into the meat fibers."
You can glaze or add together extra flavors, too
Smoked and cured hams are commonly flavored with saccharide, salt and maybe some other spices. You tin can also add a glaze or other flavors .
"At that place's probably a thousand different ways you can notice on Pinterest or in a cookbook to do a ham," Ruff said.
Traditionally, ham has been flavored with whole cloves, pineapple slices and maraschino cherries, and glazed in brownish sugar, Pall said.
"We encourage people to take fun in the kitchen," she said. "The smoky, salty flavors of the meat pair really well with sweeter or spicier ingredients, and then glaze recipes ofttimes include honey or molasses, apple cider, brown carbohydrate, pepper and mustard."
If yous choose to glaze, wait to add information technology until about 15 to 20 minutes before taking the ham out of the oven to go on information technology from burning, Pall said.
Once the ham is fully reheated, let information technology rest for about twenty minutes before slicing to keep it juicy. Some hams come spiral-sliced and can exist served immediately.
What to do with all those ham leftovers
Considering hams can be large, Ruff said home cooks discover them intimidating or worry nearly having besides much left over.
Since social distancing is now required in and so many places and you're likely stocking your pantry and fridge , add ham to your grocery list. Leftover ham can be used in many different recipes, including sandwiches, frittatas, pastas and casseroles.
Proto said he likes to brand ham salad by pulsing pieces of ham in a food processor and mixing in mayonnaise. Any bones and attached meat can be tossed into pea or lentil soups, or used to flavor beans.
Ham can be frozen for up to two months, according to the U.South. Department of Agriculture. Proto recommends portioning it out into slices or smaller chunks earlier freezing to make information technology easier to use.
For more ham recipes, check out the slideshow below.
Leftover Ham Recipes
Source: https://www.huffpost.com/entry/best-type-ham-to-buy-how-to-cook_l_5e824d77c5b603fbdf47959c
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