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The question always is what ham should I use and how should I prepare it?
A ham is cured pork, specifically the entire back leg or a hog. But ham is very different than uncured pork. It is the curing process that changes the flavor and texture of the meat. Cured hams can be:
- Cured in bring (most common)
- Dry cured
The four major types of brine-cured hams:
- fresh
- cured
- canned but not pasteurized
- canned and pasteurized
With the exception of some dry-cured hams, any ham that is not pasteurized must be refrigerated.
Dry cured hams are usually more expensive and quite salty, have a unique flavor, and are not commonly used as dinner hams. A country ham is a dry cured ham that is usually heavily salted and is usually soaked to remove some of the salt before it is cooked and eaten. Dry cured hams are not generally found in grocery stores. Dry cured hams include prosciutto, Serrano, and like types.
Hams may be whole or half. A half will be labeled as either as a rump half or a shank half. A shank ham portion will have more connective tissue and will be less meaty.
The brine used for curing is a combination of water, sugar, salt and sodium nitrite. After several days of curing, the ham is washed free of brine, cooked and is sometimes smoked. According to government allowances, the finish product can not contain more than 200 parts per million of nitrite.
Color and appearance are important considerations in selecting a ham. Select a fresh ham that is a bright grayish-pink. Select a cured ham that has a bright pink color. Avoid those hams that have a multi-colored appearance. Avoid hams that have excessive marbling. These may have a greasy taste.
The general rule is to pan on 6 to 8 ounces of boneless ham per serving and 8 to 12 ounces of bone-in ham per serving.
Tags: brine-cured ham, cured ham, ham
About the author: Suzie Brown
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