HAM TYPES
Best Ham for the Occasion?
We like these “Hormel” Brand Hams
Bone in and Boneless Ham - Hams are cuts of pork that come from the leg, which have been dry cured (country hams) or wet-cured (city hams) and then boiled or smoked. The dry-cured hams are saltier, stronger flavored and have a coarser texture than the wet-cured hams. Hams are larger cuts, which are used to serve several people. A whole ham can weigh 10 lbs. to 20 lbs. or more, but are generally sold in halves. They are fairly low in fat but high in sodium and are available bone-in, semi-boneless or boneless. There are many different varieties that are cured and smoked using different methods. Also available are some miscellaneous products made from ham. Shown below are some of the different varieties of ham and ham products that are available.
Shank Ham - A processed cut taken from the top half of the leg. 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.
Butt Ham - A processed cut taken from the bottom half of the 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. It has a slightly sweeter flavor.
Spiral Sliced Ham - A precooked ham that has been pre-sliced in a spiral cut for your convenience. A spiral cut is a cut that is done in one continuous cut around the ham, starting at one end, and moving consistently to the opposite end to create the same thickness of slices throughout. Spiral slice ham should be used in 4 to 5 days or should be frozen because the pre-sliced pieces have a tendency to dry out faster. Dry-cured hams are generally not spiral sliced because the slices would not be cut thin enough and would dry out too fast.
Center Ham Slice - Also referred to as center cut ham steak, this cut is approximately ½ to 1 inch thick and is sliced from the center of the leg primal cut. It is available as a fresh cut of meat or it can be cured and smoked. The ham center slice may be found boneless or with a small circular bone included. It can also be found fully cooked and ready to serve.
Canned Ham - Chunks of ham that have been precooked and packaged in a can. The cans are tightly sealed to preserve freshness of the meat and the meat generally does not need refrigeration until the can has been opened. The canned ham can be used in recipes that call for chunks of ham.
Deviled Ham - Ham meat or a mixture of ham and pork shoulder meat that is cured and then cooked with water, spices and other ingredients. The meat in some deviled ham is also smoked. After the meat and other ingredients are cooked, they are finely chopped into minced meat and packaged in a can and sealed. The spread generally is mixed with a combination of other ingredients, such as sour cream, cream cheese, mayonnaise, mustard, cheese, chopped vegetables, and spices. The spread mixture is used for sandwiches, spread on crackers as appetizers, or as a meat dip.
Butt Ham - A processed cut taken from the top half of the leg. 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.
READY TO EAT HAMS
Uncooked, dry-cured hams that are processed with the intention of the meat to be eaten raw. The salt used in the curing process draws out the moisture in the ham as it is hung to age. The hams go through a natural air curing process where they are exposed to cool, dry air. The air curing evaporates the moisture as it is drawn out of the meat, resulting in preservation of the ham through dehydration. During the curing process the ham may go through several pressing. These raw hams are generally slice thin and eaten raw. The meat should be allowed to sit at room temperature for 10 to 15 minutes, before eating, to allow it to develop its full flavor.
List of these Cured Ham types usually sold whole, in part or sliced at a Deli counter;
Ardennes Ham- An air-dried, salt cured, uncooked ham from Belgium
Bayonne Ham - A wine cured, boneless ham that is produced near the town of Bayonne, France.
Black Forest Ham - A moist German ham that is air-dried, salt cured and smoked over pine and/or fir to give it an intense flavor.
Capocolla - An Italian ham made from boneless pork shoulder butt. It is mildly dry cured and seasoned with hot or sweet peppers
Coppa - An Italian ham product that has been made from the pork shoulder and neck portion of the hog rather than from the hind leg. It has been salted, seasoned and dry cured for a long period
Culatello - An expensive dry-cured Italian ham that is hard to find in the United States. It is made from the butt end, high up on the hind leg. It is cured with salt, pepper, garlic, and dry wine
Jamon Serrano Ham - A dry-cured Spanish ham that comes from white hogs, which are raised in southern Spain and fed a diet of acorns.
Prosciutto Ham - An Italian dry-cured ham that is cured with salt, sugar and spices for 9 months or longer.
Westphalian Ham - A German ham that is made from hogs, which are fed acorns and raised in the Westphalia forest in Germany.
York Ham - A dry-cured, English ham that is smoked over oak sawdust.
Bradenham Ham - An English ham that is first dry cured and then is cured in a mixture of molasses, brown sugar and spices.
Irish Ham - A brine cured ham for which Belfast is famous.
Kentucky Ham - An American dry-cured country ham, which is made from the hind leg of a pig that has been raised on a diet of acorns, beans, clover, and grain.
Virginia Ham - A group of country hams that are produced in Virginia. The hams are lean and are most often smoked over hickory and applewood.
Smithfield Ham - Considered the best of the Virginia country hams. To be a Smithfield ham, it must be cured and processed in the Smithfield, Virginia city limits. The hams are slowly smoked over oak, hickory and applewood.
Sugar Cured Ham - A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix. The sugar must be used in an amount sufficient to affect the flavor and/or appearance of the finished ham product.
Honey Cured Ham - A ham that is wet cured with honey being at least ½ of the sweetening ingredient used in the curing mix. The honey must be used in an amount sufficient to affect the flavor and/or appearance of the finished ham product.
Picnic Ham - This is not a true ham but a cut from the shoulder of the pig, which has been cured and smoked. It is not as lean or tender but is less expensive. A good choice when in need of chopped or diced ham to add to other dishes.
Cottage Ham - A cut from the top end of the shoulder, known as the shoulder butt, which has been cured in brine. A cottage ham is uncooked. Also referred to as a cottage roll.
Canned Ham - Ham that has been cured, had the bones removed, and then vacuum-sealed in a can with a small amount of dry gelatin. The ham is steam cooked in the can and the gelatin helps to absorb the natural juices of the ham. When opened, it is ready to eat or it can be heated before serving.
MainRecipe.com | How to Cook Ham
Bone in Ham
Boneless Ham
Shank Ham
