Ham it up
Ham is, by definition, a pig's hind leg that has been cured and/or smoked for preservation and flavour. Curing, one of the oldest forms of meat preservation, was originally done by rubbing salt into the meat or packing the meat in barrels of salt. Wet-curing -- in a solution of water, sugar, salt and spices -- penetrates the meat more quickly, and today is more common than dry-curing. Many supermarket hams are simply injected with a brine solution that adds flavour and nitrites. Some brines even include a small amount of liquid smoke, which provides consistent colour and replaces another traditional step in the ham-making process.
Nutrition
Ham is one of the leanest pork cuts and has a significant amount of thiamin, and vitamin B12. It can be high in sodium, and some cuts contain nitrates, which give ham that pink colour, inhibit bacteria growth and enhance flavour.
Selection
Hams may be sold fresh (as pork leg); cured; or cured and smoked. Cured in a salt brine, then smoked, is the most popular form available in Canada. It's worth finding a butcher or producer who takes a traditional approach to curing and smoking. Hams that are steeped in brine for several days, air-dried for a few hours, then smoked naturally over hardwood chips such as hickory or apple, have a superior flavour and texture.
Gaining in popularity are baked hams that are brined, then oven-baked rather than smoked. These are often boned, making carving a breeze.
Bone-in hams are often available during the holidays -- Easter, Thanksgiving and Christmas. Whole bone-in hams weigh about 16 to 18 lbs (8 to 9 kg). But more popular are the smaller half bone-in hams, sold either as shank or butt portions. Halves weigh 8 to 10 lbs (4 to 5 kg) and quarters 3 to 4 lbs (1.5 to 2 kg). Bone-in hams provide two to three servings per lb (500 g).
Preparation
Most bone-in hams are sold with the outer skin trimmed. If not, use a sharp knife to trim outer skin from surface of ham before cooking, and cut off most of the fat, leaving about a 1/4-in (5-mm) layer. Using a sharp knife, score a criss-cross pattern over the surface of the remaining fat to create diamond shapes. Place ham fat-side-up in a roasting pan.
Boneless hams, available year-round, are sold whole, as rolled roasts (recognized by their football shape), or as smaller half or quarter dinner hams. These boneless cuts are the easiest to carve and provide four to five servings per lb (500 g).
Most hams, bone-in or boneless, have been cooked during processing and are labelled ready-to-serve or fully cooked, reducing preparation to merely re-heating. To do so, unwrap and place ham in a shallow roasting pan. Bake at 325F (160C) for 10 to 15 minutes per lb (500 g) or until a meat thermometer inserted into centre of ham reads 140F (60C). If using a glaze, brush glaze on during the last 15 to 20 minutes of cooking. Let the ham stand for 10 to 15 minutes before carving.
Uncooked legs of pork or hams labelled "cook and serve," should be treated like fresh pork and cooked to an internal temperature of 160F (70C) for about 25 to 30 minutes per lb.
Ham is one of the leanest pork cuts and has a significant amount of thiamin, and vitamin B12. It can be high in sodium, and some cuts contain nitrates, which give ham that pink colour, inhibit bacteria growth and enhance flavour.
Selection
Hams may be sold fresh (as pork leg); cured; or cured and smoked. Cured in a salt brine, then smoked, is the most popular form available in Canada. It's worth finding a butcher or producer who takes a traditional approach to curing and smoking. Hams that are steeped in brine for several days, air-dried for a few hours, then smoked naturally over hardwood chips such as hickory or apple, have a superior flavour and texture.
Gaining in popularity are baked hams that are brined, then oven-baked rather than smoked. These are often boned, making carving a breeze.
Bone-in hams are often available during the holidays -- Easter, Thanksgiving and Christmas. Whole bone-in hams weigh about 16 to 18 lbs (8 to 9 kg). But more popular are the smaller half bone-in hams, sold either as shank or butt portions. Halves weigh 8 to 10 lbs (4 to 5 kg) and quarters 3 to 4 lbs (1.5 to 2 kg). Bone-in hams provide two to three servings per lb (500 g).
Preparation
Most bone-in hams are sold with the outer skin trimmed. If not, use a sharp knife to trim outer skin from surface of ham before cooking, and cut off most of the fat, leaving about a 1/4-in (5-mm) layer. Using a sharp knife, score a criss-cross pattern over the surface of the remaining fat to create diamond shapes. Place ham fat-side-up in a roasting pan.
Boneless hams, available year-round, are sold whole, as rolled roasts (recognized by their football shape), or as smaller half or quarter dinner hams. These boneless cuts are the easiest to carve and provide four to five servings per lb (500 g).
Most hams, bone-in or boneless, have been cooked during processing and are labelled ready-to-serve or fully cooked, reducing preparation to merely re-heating. To do so, unwrap and place ham in a shallow roasting pan. Bake at 325F (160C) for 10 to 15 minutes per lb (500 g) or until a meat thermometer inserted into centre of ham reads 140F (60C). If using a glaze, brush glaze on during the last 15 to 20 minutes of cooking. Let the ham stand for 10 to 15 minutes before carving.
Uncooked legs of pork or hams labelled "cook and serve," should be treated like fresh pork and cooked to an internal temperature of 160F (70C) for about 25 to 30 minutes per lb.
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