Ham
101 - All About Cooking A Ham
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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.
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?
Please help - Ellen (11/22/07)
Use the individual weights of each ham shank and check each ham shank with your cooking thermometer for doneness. |
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Raw pork must be stored in the refrigerator at 40°F or lower and used within 3 to 5 days of the "sell by" date on the package or it should be frozen.
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°F while the inside is still frozen. The area that reaches a temperature above 40°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°F to 40°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
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
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:
Balsamic & Dijon Glazed Ham
with Roasted Pearl Onions
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°F and
heat to an internal temperature of 140°F as measured with a meat
thermometer.
For fully cooked ham that has been repackaged in any other location
outside the plant or for leftover fully cooked ham, heat to 165°F.
Cook-before-eating hams must reach 160°F to be safely cooked before
serving. Cook in an oven set no lower than 325°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 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. Follow the manufacturer's
cooking instructions.
Timetable For Cooking Ham
NOTE: Set oven temperature to 325°F. Both
cook-before-eating cured and fresh hams
should be cooked to 160°F. Reheat fully
cooked ham to 140°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!
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Ham Do's And Don'ts
Do allow
the ham to sit at room temperature for 1-2 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 WSM 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.
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.