VARIETIES of HAMS for the HOLIDAYS

[Kitchen Witch]

VARIETIES of HAMS for the HOLIDAYS



There are three basic varieties of hams to choose from: city hams, country hams, and fresh hams. The one you are most likely to encounter in the grocery store is the city ham. These have been soaked in brine and then either smoked or boiled. City hams are moist and tender with a flavor that ranges from mild and salty - to rich and smoky, depending on how they have been cooked.



Country-cured hams are made from pigs that have been fed fruits and nuts to produce more a flavorful meat. The hams are dry-cured by packing them in salt, then they are smoked over a bed of fragrant hardwoods and hung in a cool place to be aged for at least 60 days, although some are aged up to 7 years. Country-cured hams have a more intense flavor, but are drier than brined hams, since the longer they are aged, the more water evaporates from the tissue.



Today it is rare to come across a fresh ham because this type is uncured and completely raw. Whereas many brands of city ham and country ham can be eaten directly out of the package, fresh ham will need to be fully cooked before eating





The Hambone



Hams with the bone left in tend to be more flavorful than boneless hams. Bone-in hams are also more decorative, and make for a more ceremonious presentation on special occasions. Many brands of bone-in ham are spiral-cut, meaning that the ham has been cut in a continuous spiral all the way around the bone, producing thin slices that easily peel away, making the ham very easy to serve. If you do choose a bone-in ham, take the weight of the bone into account when deciding what size ham to buy. If the ham has a large bone, the general rule is to have at least ¾ pound for each person who will be at dinner. If you decide on a boneless ham, plan on about ¼ pound per person. Keep in mind that these are only recommended guidelines, depending on the ages and appetites of those you will be serving.





Cooking Times for Hams



Almost all hams have either been partially cooked or fully cooked before they are packaged. A partially cooked ham has been brought to an internal temperature of 137º F, which kills all bacteria that may have pre-existed. Packaged ham still needs to be cooked more before serving in order to make it more tender and delicious. A fully cooked ham is one that has been brought to an internal temperature of 148º F and needs no further cooking. Though you can eat it directly out of the package, the flavor will be enhanced by heating it before you eat it.



The most traditional way to prepare a whole ham is to bake it. First read the label to determine if your ham is of the partially cooked or the fully cooked variety. For a ham that has only been partially cooked, you will need to allow about 20 minutes per pound in a moderate (350º F/175º C) oven. A fully cooked ham will require about 10 minutes per pound in order to be heated all the way through. A meat thermometer comes in very handy for baking hams - when the internal temperature reaches 160º F (80º C), the ham is ready for serving.



Although ham is perfectly delicious all by itself, you may want to make it extra-special by using a glaze. The most popular glaze recipes can contain combinations of fruit juice, wine or whiskey, honey, mustard, brown sugar, fruit preserves, and spices.



To help keep your ham moist and juicy, place it cut-side down in a baking pan. Brush some of the glaze over the surface of the ham before placing it in the oven. If it's going to be in the oven for more than an hour, you also may want to place a foil "tent" over the ham to keep it from drying out. As it cooks, continue to brush the ham with glaze and baste it with the pan juices every 20 minutes or so, until it is heated through. To finish the ham and give it a deliciously caramelized coating, remove the foil tent, brush it with glaze and pan juices one more time, then turn your oven to the broiler setting. Allow the outside of the ham to get nice and browned (Be careful to keep checking - this should only take about 5 minutes, otherwise it can get too dark).





Ideas for Leftover Ham



The only thing better than baked ham for dinner is leftover baked ham for sandwiches and snacks. Surplus ham is also perfect soups, casseroles, hash, quiche, salads, and pasta dishes. Ham will keep refrigerated if tightly wrapped, for up to a week. During this time, a glistening, greenish rainbow may appear on the surface of your sliced ham. While it's probably your first instinct to avoid rainbow-colored meats, there is no need to worry - the nitrites and/or nitrates used to cure your ham undergo a chemical reaction when they are exposed to air, and it's this chemical reaction that causes the iridescent appearance. Of course, if the ham starts to become slimy or develops an unappealing odor, it is time to throw it away. If you are pretty certain that you will not use all of your leftovers before a week is up, then you should freeze them right away (frozen ham will retain its rosy hue and resilient texture for up to about two months, before you should toss it).