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Glossary Of Ham Terms
BUTT END, HALF OR PORTION - The upper, meatier part of
the whole leg; a butt portion has had some center slices removed for
separate sale as ham steaks or center cut ham slices. The half includes
this meat.
CANNED HAM - Canned hams come in two forms:
Shelf stable - Store on shelf
up to 2 years at room temperature. Generally not over 3 pounds in
size.
Refrigerated - May be stored in
refrigerator up to 6 to 9 months. Its weight can be up to 8% more
than original uncured weight due to uptake of water during curing.
It need not be labeled "Added water" except for "In Natural Juices."
Net Weight is the weight of the actual ham excluding the container.
CAPACOLLA - Boneless pork shoulder butts which are
dry cured; not necessarily cooked.
HAM CAPACOLLA - Is made with ham instead of pork
shoulder butts.
COOK BEFORE EATING - Needs further cooking. Is not
completely cooked in the plant and should be cooked to 160°F.
COTTAGE HAM - A ham made from the shoulder butt
end.
COUNTRY HAM - Uncooked, cured, dried, smoked-or-not smoked
meat products made from a single piece of meat from the hind leg of
a hog or from a single piece of meat from a pork shoulder.
Smithfield and country hams are not fully cooked but are dry cured
to be safe stored at room temperature. They should be cooked before
eating according to manufacturer's instructions. A ham labeled
"Smithfield Ham" must be processed in the city of Smithfield,
Virginia.
FRESH HAM - The uncured leg of pork. Since the meat
is not cured or smoked, it has the flavor of a fresh pork loin roast
or pork chops. Its raw color is pinkish red and after cooking, greyish white.
FULLY COOKED - Needs no further cooking. Fully
cooked in plant. Can be eaten directly as it comes from its
packaging or reheated.
GELATIN - About one-fourth ounce of dry gelatin is
often added before a canned ham is sealed to cushion the ham during
shipment. During processing, natural juices cook out of the ham and
combine with the gelatin. When the ham cools, a jell forms. Gelatin
is included in the net weight statement on the label.
HAM - The product is at least 20.5% protein in lean
portion and contains no added water.
HAM with NATURAL JUICES - The product is at least
18.5% protein. Can weigh 8% more than uncured weight. Example:
canned hams.
HAM - WATER ADDED - The product is at least 17.0%
protein with 10% added solution; it can weigh 8% more after curing
than uncured.
HAM AND WATER PRODUCTS - Product may contain any
amount of water but label must indicate percent of "added
ingredients." For example, "X % of weight is added ingredients" for
any canned ham with less than 17.0% protein.
HAM STEAK - Another name for center cut ham slices.
HICKORY-SMOKED HAM - A cured ham which has been
smoked by hanging over burning hickory wood chips in a smokehouse.
May not be labeled "hickory smoked" unless hickory wood has been
used.
HONEY-CURED - May be shown on the labeling of a
cured product if honey is the only sweetening ingredient or is at
least half the sweetening ingredients used, and if the honey is used
in an amount sufficient to flavor and/or affect the appearance of
the finished product.
"LEAN" HAM - The term "lean" may be used on a ham's
label provided the product contains less than 10 grams fat, 4.5
grams or less of saturated fat, and less than 95 milligrams
cholesterol per 100 grams and Reference Amount Customarily Consumed
(RACC).
"EXTRA LEAN" HAM - A ham labeled "extra lean" must
contain less than 5 grams fat, less than 2 grams saturated fat and
the same cholesterol as allowed per the amount of "lean" ham.
PICNIC, PORK SHOULDER PICNIC - A front shoulder cut
of pork which has been cured in the same manner as ham.
PROSCIUTTO HAM - An Italian-style dry cured raw
ham; not smoked; often coated with pepper. Proscuitti can be eaten
raw because of the way they are processed. PARMA HAM is prosciutto
from the Parma locale in Italy. These hams tend to be larger than
the U.S. produced product, as Italian hogs are larger at slaughter.
SECTIONED AND FORMED or CHUNKED AND FORMED - A
boneless ham that is made from different cuts, tumbled or massaged
and reassembled into a casing or mold and fully cooked. During this
process it is usually thoroughly defatted.
SHANK END, HALF OR PORTION - The lower, slightly
pointed part of the leg. A "portion" has the center slices removed
for separate sale as "ham steaks" or center cut ham slices. The half
includes this meat.
SKINLESS, SHANKLESS - A ham with all of the skin
and the shank removed. The leg bone and aitch (hip) bone remain.
SUGAR CURED - A term that may appear on ham labels
if cane or beet sugar is at least half the sweetening ingredients
used and if the sugar is used in an amount sufficient to flavor
and/or affect the appearance of the finished product. Most hams
contain sugar in the curing mixture.
WESTPHALIAN HAM - A German-style dry cured ham that
is similar to Prosciutto; smoked, sometimes with juniper berries.
Also called Westfalischer Schinken.
Question:
I am using the chart for ham
cooking times. I'm working with two (2) shank portions (I
couldn't find a whole ham). When using the chart, do I use
the combined weight (cooking together) or do I time by each
individual weight?
1 shank portion = 9.5 lbs
1 shank portion = 7.5 lbs
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Ham 101 - How To Cook Ham
Some of the following information is from
The Food Safety and Inspection Service (FSIS). FSIS is the public
health agency in the U.S. Department of Agriculture responsible for
ensuring that the nation's commercial supply of meat, poultry, and
egg products is safe, wholesome, and correctly labeled and packaged.
 Definition
- The word HAM means pork which comes from the
hind leg of a hog. Ham made from the front leg of a hog will be
labeled "pork shoulder picnic".
Hams are either ready-to-eat or not. Ready-to-eat hams include
prosciutto and fully cooked hams; they can be eaten right out of the
package. Fresh hams must be cooked by the consumer before eating.
Hams may be fresh, cured, or cured-and-smoked. The usual color for
cured ham is deep rose or pink:
Fresh Ham (which is not cured) has
the pale pink or beige color of a fresh pork roast.
Country Hams and
Prosciutto (which are dry cured) range from pink to mahogany color.
Quantity to Buy:
When buying a ham, estimate the size needed according to the number
of servings the type of ham should yield:
1/4 to 1/3
pound per serving of boneless ham
1/3 to 1/2 pound of meat per serving of ham with little bone
3/4 to 1 pound of meat per serving of ham with large bone.
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How
to Prepare Ham - How to Cook Ham
Following information is from Hormel Foods.
Raw pork must be stored in
the refrigerator at 40 degrees F. or lower and used within 3
to 5 days of the "sell by" date on the package or it
should be frozen.
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Ham can be cooked
without thawing first. You will need to increase
the cooking time when starting with frozen meat.
Larger cuts, such as roasts, will require up to
1 ½ times the cooking time of an unfrozen cut.
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Thawing -
Two methods that can be
used to safely thaw pork are the refrigerator method and
the cold water method. Never thaw pork on the kitchen
counter. The outside of the meat will reach a
temperature above 40 degrees F while the inside is still frozen.
The area that reaches a temperature above 40 degrees F would be
susceptible to bacterial growth. Use one of the thawing
methods described below.
Refrigerator Method -
Thawing pork in
the refrigerator is the slowest but safest method and
will result in the least amount of moisture loss in
comparison to the other methods. The temperature of the
refrigerator should be maintained at 35 to 40 degrees F to
discourage growth of harmful organisms as the meat
thaws. Leave the meat wrapped and placed on a platter or
a tray to catch the drippings as it thaws or unwrap and
loosely cover with plastic or foil.
Approximate Refrigerator Thawing Time
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Small Ham |
4 to 5 hours per
pound |
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Large Roast |
5 to 7 hours per
pound |
After thawing in the
refrigerator the pork can be refrigerated safely for 3
to 5 days. If you decide not to cook the meat within
this time, the meat can be refrozen. Remember however,
that each time the meat is frozen it loses some of its
flavor quality. Do not refreeze meat that has been
thawed using the cold water or microwave methods.
Cold Water Method -
Thawing pork in cold
water is a faster method than thawing in the
refrigerator and it is safe as long as the proper
precautions are taken. Fill the sink with enough cold
tap water to cover the cut of meat, place the pork in a
leak proof bag and put it into the cold water. Be sure
that the meat is sealed tightly so that it is not
exposed to the water. Meat exposed to the water will
result in flavor and color loss, and will have a greater
chance of bacterial growth. The water must be replaced
with fresh cold water every 30 minutes. Do not use warm
or hot water because it will encourage the growth of
bacteria.
Approximate Cold Water Thawing Time
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Small Ham |
2 to 3 hours |
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Large Roast |
30 minutes per
pound |
Do not use the sink for
other purposes during the thawing period and be sure the
water does not splash onto other preparation surfaces or
food. Once the meat is thawed, remove it from the sink
and sanitize all utensils and surfaces affected during
the thawing period. The pork should be cooked
immediately after thawing and should not be stored for
any period of time. Do not refreeze the meat that has
been thawed using this method, unless it has been cooked
first.
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Cooking or Reheating Hams
Linda's Favorite Ham Recipes:
Baked Honey-Glazed Ham
Balsamic & Dijon Glazed Ham
with Roasted Pearl Onions
Herb-Crusted Ham
Honey-Glazed Ham Dinner Menu - includes Recipes
Both vacuum-packaged fully cooked and canned hams can be eaten cold
just as they come from their packaging. However, if you want to
reheat these fully cooked hams, set the oven no lower than 325
degrees F and heat to an internal temperature of 140 degrees F. as measured with a meat thermometer.
For fully cooked hams that has been repackaged in any other location
outside the plant or for leftover fully cooked ham, heat to a temperature of
140 degrees F.
Cook-before-eating hams must reach a temperature of
160 degrees F. to be safely cooked before
serving. Cook in an oven set no lower than 325 degrees F. Hams can also be
safely cooked in a microwave oven, other countertop appliances and
on the stove top. Consult a cookbook for specific methods and
timing.
Country hams or dry-cured hams (ham that has been cured,
smoked and aged for a period ranging from a few months to a year or
more) can be soaked 4 to 12 hours or longer in the
refrigerator to reduce the salt content before cooking. Then they
can be cooked by boiling or baking and must much a temperature of
160 degrees F. Follow the manufacturer's
cooking instructions.
Ham Glazes:
Glazes can range from a simple brush of maple syrup to complicated
mixtures made of sugars and seasonings. Prepare your favorite ham glaze
and brush evenly over the surface of the warm ham. They should be added
during the last 20 to 30 minutes of heating time so they do not burn.
Timetable For
Cooking Ham
Set oven temperature to 325 degrees F. Both
cook-before-eating cured and fresh hams
should be cooked to 160 degrees F. Reheat fully
cooked ham to 140 degrees F.
Use a Cooking or Meat Thermometer
for the perfect ham for your Christmas dinner.
You definitely need a Cooking
or Meat Thermometer!
Never guess if your meat is done again!
 This
is the type of cooking and meat thermometer that I prefer and
use in my cooking.
I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
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Cut or Type of Ham |
Weight/Pounds |
Approximated
Minutes/Pound |
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SMOKED HAM, cook-before-eating |
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Whole, bone in |
10
to 14 |
18
to 20 |
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Half, bone in |
5
to 7 |
22
to 25 |
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Shank or Butt Portion, bone in |
3
to 4 |
35
to 40 |
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Arm Picnic Shoulder, boneless |
5
to 8 |
30
to 35 |
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Shoulder Roll (Butt), boneless
|
2
to 4 |
35
to 40 |
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SMOKED HAM, fully cooked |
|
Whole, bone in |
10
to 14 |
15
to 18 |
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Half, bone in
|
5
to 7 |
18
to 24 |
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Arm Picnic Shoulder, boneless
|
5
to 8 |
25
to 30 |
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Canned ham, boneless
|
3
to 10 |
15
to 20 |
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Vacuum packed, boneless
|
6
to 12 |
10
to 15 |
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Spiral cut, whole or half
|
7
to 9 |
4
to 18 |
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FRESH HAM, uncooked |
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Whole leg, bone in
|
12
to 16 |
22
to 26 |
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Whole leg, boneless
|
10
to 14 |
24
to 28 |
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Half, bone in
|
5
to 8 |
35
to 40 |
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COUNTRY HAM |
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Whole or Half (Soak 4 to 12 hrs in
refrigerator; then boil, covered with water.
Drain, glaze and brown at 400°F 15 minutes.)
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10
to 16, whole;
5 to 8, half |
20
to 25 |
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PRE-COOKED HAM |
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A precooked ham does not have
to be cooked, but will taste better if you
heat it thoroughly to an internal
temperature of 140 degrees F. (60°C).
Place the ham in a 325 degrees F. oven (163°C). You
want to reheat the ham without drying it out. The best way to do this is to place
the ham on a rack in a roasting pan. Add
water to the bottom of the pan and cover
tightly with aluminum foil (cover the pan
with the ham)./p>
Cook approximately 12 to 15
minutes per pound for a whole or boneless
ham and approximately 18 to 20 minutes per
pound for a half ham.
Adding Glaze:
When meat thermometer registers 135 degrees
F., unwrap the ham and apply your favorite
glaze. Do not rewrap with aluminum foil.
Increase oven temperature to 400 degrees F.
and bake approximately 15 to 20 minutes
longer until the glaze is burnished and the
meat thermometer registers 140 degrees F.
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Carving Ham - How To Carve Ham:
When checking the temperature of your ham, insert meat thermometer so tip is in thickest part of beef, not resting in fat or
touching bone. Cook until the ham reaches an internal temperature of 160
degrees F.
Remove from oven, cover loosely with aluminum foil, and let sit approximately 15 to 20 minutes.
NOTE:
Cutting into the meat too early will cause a significant loss of juice.
Do not skip the resting stage.
Use a long, thin, sharp knife
(choose
a carving knife that is long enough to cut the entire
length of the cut). Sharpen you
Carving Knife,
if necessary, using either a sharpening rod or stone.
Steel Sharpening Rod - To use a
Steel Sharpening Rod or Steel,
pull the edge down and across the rod, holding the
carving knife at a 22-degree angle. Repeat this process anywhere from 5 to 10 times.
Sharpening Stone (whetstones) -
To use a
Sharpening Stone (whetstones), hold the carving knife at a
10- to 15-degree angle to the stone. Push back and forth in smooth, steady strokes.
Place the ham on a cutting board and trim off 2
or 3 slices, parallel to its length, from the
thin side of the ham.
Turn the ham so that it rests on the flat side created from trimming
off the slices. Hold the ham firmly with a carving fork and
starting at the shank end, cut slices across the ham, down to the
bone.
After cutting the slices,
cut parallel along the bone to release the slices. Place slices on a
serving platter.
Turn the ham and continue to carve slices in the same manner.
Ham Do's And
Don'ts
Do allow
the ham to sit at room temperature for 1 to 2 hours before cooking.
Do trim the
fat, leaving a 1/4" layer. Score the fat into a diamond pattern
by cutting 1/4" to 1/2" deep into 1" to 2" squares. Not only
does scoring look nice, but it allows fat to render from the ham
and provides greater surface area for the glaze to stick to. You
may not be able to score a ham that has been "super trimmed" and
has little fat left.
Do use a
sharp carving knife with a thin blade to cut the ham, or buy a
spiral-sliced ham.
Don't
forget to line your water pan with aluminum foil if cooking
a ham at high temperature and with an empty water. Cleanup will
be much easier.
Don't baste
the ham with its drippings during cooking, as they tend to be
too salty.
Don't coat
the ham with sugar, honey or glaze until the last hour of
cooking. One application is usually enough.
Don't throw
out the ham bone, use it to flavor soups or bean dishes.
Ham, the all-purpose leftover
You can use
leftover ham in soups, casseroles, pasta dishes, and salads.
And, like turkey leftovers at Thanksgiving, ham makes an
wonderful sandwich. It's a perfect
pairing for many egg dishes. Chopped ham tastes great in
frittatas - an egg dish resembling an omelet that's not
folded over and is usually finished under the broiler - and
quiches. Ham is ideal pan-fried and served with scrambled
eggs.
Remember to save
the ham bone for your soups. Especially bean and split-bean
soup.
Just remember to
watch how you salt or season the leftover dishes you make.
Ham tends to be salty and can make whatever you're making
salty, too.
Ham Nutrition
Ham is one of the
leanest cuts of pork. According to the USDA, a 3.4 ounce (100 gram)
serving of roasted extra-lean ham has about 145 calories, 5.5 grams
of fat, 21 grams of protein and 53 milligrams of cholesterol.
Ham
contains a significant amount of vitamins B-1 and B-12.
While fresh pork is
low in sodium, ham is high in sodium as a result of the curing
process. According to the USDA, a serving of ham can contain about
one-half of the recommended daily intake of sodium.
Foodborne Organisms
These organisms are associated with ham:
Trichinella spiralis
(trichina) - worms sometimes present in hogs. All hams are
specifically processed to USDA guidelines to kill trichinae.
Staphylococcus aureus (staph)
- is destroyed by cooking and processing but can be re-introduced
via mishandling; the bacteria can then produce a toxin which is not
destroyed by further cooking. Dry curing may or may not destroy S. aureus, but the high salt content on the exterior inhibits these
bacteria. When the ham is sliced, the moister interior will permit
staphylococcal multiplication; thus sliced dry-cured hams must be
refrigerated.
Mold - can often be found on
country cured ham. We believe most of these are harmless but some
molds can produce mycotoxins. Molds grow on hams during the long
curing and drying process because the high salt and low temperatures
do not inhibit these robust organisms. DO NOT DISCARD the ham. Wash
it with hot water and scrub off the mold with a stiff vegetable
brush.
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Ham
101 article by