This all refers to protein-to-water ratio. There are also the famous Smithfield (Virginia) hams as well as other regional country hams. The longer the ham is aged, the more robust the flavor. 0000001301 00000 n “Curing” means preserving, typically via salt, sugar, nitrates, and/or smoke. [1] It was traditionally made only from the hind leg of swine, and referred to that specific cut of pork. trailer << /Size 48 /Info 10 0 R /Root 13 0 R /Prev 1371713 /ID[<475d57fa0be8a3d3a95b7683c2ab8938><04faef40fcff679964513fcea72c4f35>] >> startxref 0 %%EOF 13 0 obj << /Type /Catalog /Pages 9 0 R /Metadata 11 0 R /AcroForm 14 0 R >> endobj 14 0 obj << /Fields [ ] /DR << /Font << /ZaDb 6 0 R /Helv 7 0 R >> /Encoding << /PDFDocEncoding 8 0 R >> >> /DA (/Helv 0 Tf 0 g ) >> endobj 46 0 obj << /S 50 /V 152 /Filter /FlateDecode /Length 47 0 R >> stream Even if they don’t eat that much, you want to make sure there are some leftovers. If not, then slice the ham from the outside-in toward the bone, or slice off a large hunk and carve it up separately. During aging, a ham will shrink another ten to twelve percent. 0000012940 00000 n Minimum 3.5 out of 5 stars 89 #50. This classic recipe coats the ham in a glaze of brown sugar, mustard, orange juice and rum. 0000938442 00000 n When ham is to be fried or broiled it is best to have ham sliced on a power saw. Preparing a ham is easy and the end results turn out delicious, and it’s the perfect dish to get you through the holidays. But if you’re planning on cutting the ham into big chunks or just want to carve it yourself, then buy it whole. 0000009060 00000 n Jinhua ham is a type of dry-cured ham named after the city of Jinhua, where it is produced, in the Zhejiang province of eastern China. 0000006323 00000 n 0000004921 00000 n Ham with natural juices has the least amount of added water and is the best for special occasions. 0000004899 00000 n 0000001544 00000 n 0000012918 00000 n The traditional country ham would not be eaten until it was a year old. H��V�r�6���U6�UFFRv7N9�٤�;Y9YȌ. You’re going to want to do this once every five minutes until it’s done cooking and the glaze has fully caramelized. 0001245187 00000 n In the winter—that's when you make salumi. Your soppressata. 0000737706 00000 n Just combine a couple cans of Coke or your favorite sugary soda (root beer and Dr Pepper work great) with a cup of brown sugar and a little mustard and you’re all set. I grew up with Missouri country ham on special occasions from some farmer the family knew who cured and sold hams. It was made in the winter, by hand, and aged for two years. Boneless hams have had the bone removed, usually along with some of the fat, and are easier to carve. the perfect dish to get you through the holidays, Things People Only Say Around the Holidays. THE DAILY MEAL ® IS A REGISTERED TRADEMARK OF TRIBUNE PUBLISHING. "Red and processed meats and cancer prevention", "Check Out These Sick Hams From Around The World", "How to match dry-cured swine with perfect wine", "Home Cooking – Ham Varieties and Terminology", "Recipe Favourites York ham and other recipes related to York ham", The Encyclopedia of Healing Foods - Michael T. Murray, Joseph E. Pizzorno, Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit ... - Bee Wilson, Speck - Smoked Prosciutto (Mario Batali)-Dead link-, "Gusto Raro: Jambon de Bosses DOP - Italian typical ham", https://en.wikipedia.org/w/index.php?title=List_of_hams&oldid=980795070, Short description is different from Wikidata, Creative Commons Attribution-ShareAlike License, This page was last edited on 28 September 2020, at 14:12. But if you want your ham to be as good as it can be, then you’re going to need to keep a few things in mind. In order to keep the moisture trapped, cover the ham with aluminum foil. This is a list of notable hams and ham products. Now that your ham is home and removed from its packaging, place it cut-side down in a foil-lined shallow roasting pan (which will help make clean-up easier). If it's too dry, the meat is ruined. In addition, numerous ham products have specific geographical indication protection, such as Prosciutto di Parma and Prosciutto Toscano PDO in Europe, and Smithfield ham in the United States. Salt is an essential part of the cure. 0000001523 00000 n If your ham is spiral-sliced, then the hard work has been done for you — just portion it out. The butt end contains more meat than the shank (which tends to be a little bit fattier) but can be more difficult to carve because it contains both the hip and pelvic bone, as opposed to just the shank bone. Anfu ham is a dry-cured ham from Anfu, Jiangxi, China, documented starting in the Qin Dynasty. There’s no shame in buying a ham that’s already been spiral-cut, which guarantees even slices and makes carving a breeze. This all refers to protein-to-water ratio. Your prosciutto. Using a sharp paring knife, score the outside of the ham into a diamond pattern by cutting cross-hatches an inch or two apart, being sure not to cut any deeper than a quarter-inch; this will help the fat render. It needs to be damp but cool. 0000015656 00000 n Check your ham with an instant-read meat thermometer. Johnston County Hams Whole Bone-in Country Ham Dry Cured, Hickory Smoked, Aged 6 Months, 13 lbs. Cinco Jotas (5J) Spanish Acorn-fed Iberian Bellota Shoulder Ham Kit 4.0 out of 5 stars 76. There’s no need to buy a whole ham unless you’re planning on feeding more than 20 people. 0000385435 00000 n It was sweet when you smelled it. For today’s purposes, we’re talking about city hams, which are the ones overwhelmingly found at supermarkets and what most of us think of when we think of ham. 0000016963 00000 n [2] Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and jamón serrano. Attic Greek is the Greek dialect of the ancient city-state of Athens. Together, Attic and Ionic are the primary influences on Modern Greek Origin and range. Since Col. Newsom's Kentucky Country Ham is cured and aged under federal inspection, your favorite supermarket or butcher may slice it for you. Attic Greek is sometimes included in the Ionic dialect. Ham is pork that has been preserved through salting, smoking, or wet curing. Take the cooking brochure with you to the market as the small, round seal on its front indicates a federal inspection … The meat spoils. Aging draws out the moisture which yields a firmer, more flavorful taste treat. 0000018275 00000 n Estimate about 10 minutes in the oven per pound. The ham is used in Chinese cuisine to flavor stewed and braised foods, as well as for making the … Place your ham in a roasting pan. Coca-Cola makes for a great ham glaze, as well as a surprisingly great meat marinade in general. There are many time-temperature … If anyone could manage to hang on to a ham for longer than a year, then those hams are a true delight for the country ham lover. Do you want a boneless ham or a bone-in one? 0000016985 00000 n This glaze, which combines just cherry preserves and chipotle chiles in adobo, is complex, sweet, spicy and smoky. Bone-in hams tend to be more flavorful than boneless hams, and they make for a more attractive centerpiece. 12 0 obj << /Linearized 1 /O 15 /H [ 1301 243 ] /L 1372081 /E 1342168 /N 2 /T 1371723 >> endobj xref 12 36 0000000016 00000 n For the cherry-chipotle glaze recipe, click here. 0000001067 00000 n Cook your ham in a 350-degree oven. In order to label a country ham there must be eighteen percent shrink from green weight during curing and aging, and have not less than four percent salt. Water added … In contrast, “city ham” is usually boneless, mild tasting, with water added, … If it’s partially cooked, then it needs to be cooked to 160. 0000010369 00000 n It is generally recommended that these hams be aged for forty days at 85°F. Just make sure to serve it with the drippings and any leftover glaze. %PDF-1.4 %���� Check your ham’s packaging: If the ham is already fully cooked, it needs to be heated through to about 140 degrees, according to the USDA. The precise nature of meat termed "ham" is controlled by statute in a number of areas, including the United States and European Union. When buying a city ham, you’ll most likely encounter one of three different water content categories: ham with natural juices, ham with water added, and ham and water products. You may also want to stud your ham with cloves to give it some extra flavor. The summer is too hot. Water added is best for steaks and water products is best for sandwiches. Scrape the slices to remove bone dust before refrigeration. Once the ham is about 15 minutes away from being done, raise the heat to 400 degrees, remove the foil, baste it with glaze and return it to the oven. A profound perfume. 0000010391 00000 n But if you don’t mind taking the time to cut around the bone, we suggest you buy your ham bone-in. 0000014210 00000 n To age a prosciutto is a subtle business. 0000003466 00000 n H�b```"Q�Q� ʀ 6P���Â� BB� �C1��0������0����I�iL�@�# �qHL 0x30N��+�ļi]��ldX����}��6���43��0 ��� endstream endobj 47 0 obj 131 endobj 15 0 obj << /Type /Page /MediaBox [ 5.99962 -2.16046 617.99962 789.83954 ] /Parent 9 0 R /CAPT_Info << /R [ 0 6564 0 5200 ] /S [ 0 3282 0 2600 ] /Rz [ 300 300 300 300 0 0 ] /SK (00000057)>> /Contents [ 21 0 R 25 0 R 27 0 R 29 0 R 31 0 R 33 0 R 37 0 R 39 0 R ] /Resources << /Font << /F17 19 0 R /F18 23 0 R /F4 16 0 R /F11 34 0 R >> /XObject << /Im112 45 0 R >> /ProcSet [ /PDF /Text /ImageB ] >> /CropBox [ 5.99962 -2.16046 617.99962 789.83954 ] /Rotate 0 >> endobj 16 0 obj << /Type /Font /Subtype /TrueType /BaseFont /Arial-BoldMT /FirstChar 0 /LastChar 255 /Encoding /WinAnsiEncoding /FontDescriptor 17 0 R /Widths [ 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 278 333 474 556 556 889 722 238 333 333 389 584 278 333 278 278 556 556 556 556 556 556 556 556 556 556 333 333 584 584 584 611 975 722 722 722 722 667 611 778 722 278 556 722 611 833 722 778 667 778 722 667 611 722 667 944 667 667 611 333 278 333 584 556 333 556 611 556 611 556 333 611 611 278 278 556 278 889 611 611 611 611 389 556 333 611 556 778 556 556 500 389 280 389 584 750 556 750 278 556 500 1000 556 556 333 1000 667 333 1000 750 611 750 750 278 278 500 500 350 556 1000 333 1000 556 333 944 750 500 667 278 333 556 556 556 556 280 556 333 737 370 556 584 333 737 552 400 549 333 333 333 576 556 278 333 333 365 556 834 834 834 611 722 722 722 722 722 722 1000 722 667 667 667 667 278 278 278 278 722 722 778 778 778 778 778 584 778 722 722 722 722 667 667 611 556 556 556 556 556 556 889 556 556 556 556 556 278 278 278 278 611 611 611 611 611 611 611 549 611 611 611 611 611 556 611 556 ] >> endobj 17 0 obj << /Type /FontDescriptor /FontName /Arial,Bold /FontBBox [ -628 -376 2000 1010 ] /Flags 32 /CapHeight 715 /Ascent 1010 /Descent -376 /StemV 144 /ItalicAngle 0 /XHeight 518 /FontFile2 41 0 R >> endobj 18 0 obj << /Type /FontDescriptor /FontName /Arial /FontBBox [ -665 -325 2000 1006 ] /Flags 32 /CapHeight 715 /Ascent 1006 /Descent -325 /StemV 96 /ItalicAngle 0 /XHeight 518 /FontFile2 40 0 R >> endobj 19 0 obj << /Type /Font /Subtype /TrueType /BaseFont /ArialMT /FirstChar 0 /LastChar 255 /Encoding /WinAnsiEncoding /FontDescriptor 18 0 R /Widths [ 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 278 278 355 556 556 889 667 191 333 333 389 584 278 333 278 278 556 556 556 556 556 556 556 556 556 556 278 278 584 584 584 556 1015 667 667 722 722 667 611 778 722 278 500 667 556 833 722 778 667 778 722 667 611 722 667 944 667 667 611 278 278 278 469 556 333 556 556 500 556 556 278 556 556 222 222 500 222 833 556 556 556 556 333 500 278 556 500 722 500 500 500 334 260 334 584 750 556 750 222 556 333 1000 556 556 333 1000 667 333 1000 750 611 750 750 222 222 333 333 350 556 1000 333 1000 500 333 944 750 500 667 278 333 556 556 556 556 260 556 333 737 370 556 584 333 737 552 400 549 333 333 333 576 537 278 333 333 365 556 834 834 834 611 667 667 667 667 667 667 1000 722 667 667 667 667 278 278 278 278 722 722 778 778 778 778 778 584 778 722 722 722 722 667 667 611 556 556 556 556 556 556 889 500 556 556 556 556 278 278 278 278 556 556 556 556 556 556 556 549 611 556 556 556 556 500 556 500 ] >> endobj 20 0 obj 1324 endobj 21 0 obj << /Filter /FlateDecode /Length 20 0 R >> stream

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