These primal cuts are then broken down further into individual retail cuts, which is what you find at the grocery store. Be sure to read the label to make sure you’re getting an unglazed ham. City or country? Instead of being dry-cured, it is soaked in brine. Bone-in hams are more attractive and flavorful. Boiled Ham - A ham that has been boned, cured and fully cooked using a process that includes boiling the ham in water. The amount of water contained in a ham will affect its taste, texture and price. Generations of meat carvers have struggled to carve ham around the bone. Terms of Use | Privacy Policy | Advertise | Licensing, The upper cut of the hog's hind leg. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to carve. There are also dry-cured hams available that are not country hams, such as prosciutto ham, which is a lightly salted dry-cured ham that is air-dried for many months and served raw. But in the 1940s, all that changed when Harry Hoenselaar invented the spiral-slicing machine. Includes both the butt and shank cuts of the leg. streaky or collar. Cut: Hams are sold bone-in, partially boned, or boneless.The shank end of the ham is typically fattier while the butt end is leaner and easier to slice. Hams also come in different Cuts, here are they are: Whole Hams- Whole Hams refers to hams that include the butt and shank cuts of the legs and usually weighs between 10-20 pounds. It is popular for its pink color, moistness, and sweet flavor. Cuts of ham is a crossword puzzle clue that we have spotted 1 time. If you aren’t familiar with the cut of ham then I haven’t a clue what you have at holiday gatherings. Ham comes from the rear leg of the pig and is then salted and dried or smoked. Hot smoking is generally used as an alternative to boiling or baking a wet cured ham. Instead, read on to find out what type of ham will work best for you. If you are looking for a good ham recipe I recommend this double smoked pineapple ham.Anyways, the cut of ham come from the hind corner of the pig and is a very popular cut of meat. Cuts of ham is a crossword puzzle clue. Editor’s tip: A semi-boneless ham—where the shank bone is removed, but the leg bone is left in—offers a win-win combination of easier carving without the loss of flavor contributed by the bone. If the cut is found labeled ". Cooking Recommendations: Roast. The water content must be clearly stated on the label as a "% of added ingredients." The butt end is meatier but contains more fat than the shank end of the whole ham and is harder to carve because it contains the hip and pelvic bone. Bone-in Ham - This type of ham can be a butt or shank portion or it could be a whole or half leg that has the hip, thigh and/or shank bone remaining as part of the ham. As a bonus, the leftover bone is great for making soups and stews, like this Old-Fashioned Split Pea Soup. The ham may also be cooked or smoked during this process. If the cut is found labeled ", Lower cut of the hog's hind leg. A ham labeled "Ham - Water Added" contains at least 17% protein and has no more than 10% added solution. The butt end is meatier but contains more fat than the shank end of the whole ham and is … I sear the ham in the pot in which it will cook. Ham cuts are available as leg, shank butt, center slice and spiral sliced portions. The hip or shank bone has been removed, making it easier to carve. The husband watched the wife cut off about one inch from either end of the ham. This type of ham is great for thin slicing and shaving. Braise — Braising is a technique done by browning the meat on all sides in a heavy utensil. For Baking. Cold smoking is accomplished at a temperature ranging from 70° to 110°F. This process is called "hot smoking" and raises the meat temperature to 135° to 140°F. The types are explained below. The curing solution consists of water and brining ingredients, such as salt, sugar, sodium nitrite, sodium nitrate, honey, spices, seasoning, and artificial flavoring. It assists in the drying process and imparts an aroma to the meat but does not actually cook the ham. How you cook it depends on the type of cut you have: country ham, center cut, steak, or spiral cut. A whole ham can weigh 15 to 20 pounds and can serve up to 30 people. A whole ham can weigh 10 lbs. It is generally sold in halves and is made up of the butt and shank cuts of the pork leg. The center ham slice is the best cut from the ham. Ham slices cook much faster compared to other types of ham because of how thin it is. There are three basic types of ham. Frequently aged ham will also develop white specks through out the meat. The smoked flavor does not actually penetrate through the meat but imparts an aroma. Ham is made around the world, including a number of highly coveted regional specialties, such as Westphalian ham and jamón serrano. The weight of the ham is reduced 18 to 25 percent. Shoulder end is to the right, ham end to the left, including the tenderloin (bottom left). Whether you go boneless or bone-in, watch the label for “Ham,” “Ham with natural juices,” “Ham, water added” or “Ham and water product.” Hams with less water have a stronger flavor and more natural texture. They are grayish-pink in color when raw and when cooked they are grayish-white. Fully Cooked Ham - A ham that has been thoroughly heated during some part of the processing to a temperature exceeding 147° F, making it ready to eat without further cooking. How much to buy: Plan for 3/4 to 1 pound per person. The first thing to do is to sear the top of the ham. Of the different types of cut, spiral cut ham … It is available cured and smoked. The husband was sitting at the kitchen table reading the newspaper while his wife was preparing a ham for dinner. Ham comes in three styles: city, country and fresh. There are many different varieties of ham, which differ according to the methods used in curing and processing. The process of smoking the hams takes place after they are cured. Smoking also aids in the curing process by drying the meat as moisture exudes and because the smoke is toxic to the pathogens, it sterilizes the surface of the meat. Home Holidays & Events Holidays Christmas. She is a baker and a crafter and loves to try new recipes for both. Because of the saltiness of the country hams, they are generally soaked before they are cooked to help reduce the salt content. Hams also come in different Cuts, here are they are: Whole Hams- Whole Hams refers to hams that include the butt and shank cuts of the legs and usually weighs between 10-20 pounds. 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