This quick lesson on ham will help you in your selection.
What Is Ham?
Ham comes from the back legs and rump of a pig.
Credit: Helen Norman; Styling: Carrie Purcell
Ham is sold both boneless and bone-in.
The three most common cuts of ham are the butt end, ham shank, and center slice.
If you get a bone-in ham, remember to keep thehambone to flavor soups, stews, and greens.
The rump contains the femur and pelvic bone, which can be challenging to carve around.
It is a more tender and flavorful cut of meat and tends to be more expensive.
Shank
The shank is the lower half of the leg above theham hock.
This is the cut mostly used for baked ham.
The shank cut contains the femur bone only, making it a little easier to carve.
It is more budget-friendly, but the meat tends to dry out more during cooking.
It is usually sold in slices that are 1/2 to 1 inch thick.
These terms either refer to the preparation method or to the geographical origin where the pigs were raised.
It is boneless and very lean.
After the ham cures for a couple of weeks, it is cold-smoked.
Black Forest ham has an intense salty flavor.
The brine may also include sugar.
However, they are best when heated.
This bang out of ham is sometimes referred to ascity ham.
These hams are typically salted and smoked, or sometimes cooked instead of smoked.
Natural sources like celery powder may be used as a preservative.
Country Ham
Country ham is a popular jot down of ham in the southern United States.
This extra-salty ham is popular onbiscuit sandwichesbut also served on holiday tables.
If you buy a country ham, check the packaging to see if it is pre-cooked or not.
You may find country hams that are labeled Virginia ham or Smithfield ham.
Virginia ham is country ham made in the state of Virginia.
Country ham is usually sold and consumed in thick slices or as a half portion.
Frequently Asked Questions
Holiday hams arecooked in a 325F oven.
Yes, most holiday hams are already fully cooked but they taste better when reheated to 140F.
