![]() ![]() Fresh hamįresh ham has not been cured and is raw. ![]() Before cooking, country hams need to be soaked to rehydrate and remove some of the salt, which makes it a time-consuming process. Country hams are saltier and more intensely flavored but not as juicy as city ham. This curing preserves them, but they are not fully cooked. Country hamĬountry hams are dry-cured (rubbed with salt and spices), sometimes smoked and are aged for several months to several years. Bone-in ham will be more flavorful and, as an added bonus, the bone can be used to make ham and bean soup or a variety of other recipes. ![]() City hams can be bought bone-in or boneless. This is the type of ham that is most readily available and found in grocery stores. City hamĬity hams are wet-cured (injected with a brine), usually smoked and already cooked. Here’s a primer on the difference between them. When shopping for ham, you’ll find that it falls into three categories: city ham, country ham and fresh ham. Judy Joo What's the difference between city ham, country ham and fresh ham? For a spicier spin, try this four-ingredient gochujang-glazed ham. Looking for the perfect recipe for holiday glazed spiral ham? We’ve got you covered. Cooking ham shank is nearly foolproof, but both yield delicious, specialty mains. The butt, not to be mistaken for Boston butt which is actually the shoulder of the pig and used most commonly for pulled pork, is more rounded and its meat more tender and flavorful. So, what’s the difference between these two cuts? The shank is tapered, more pointed and has leaner meat. A whole ham consists of the butt and the shank, but you’ll usually find one or the other at a grocery store. But before you turn up the heat, you need to know what to look for when shopping for this juicy cut. Whether you bake it in the oven or grill it over charcoal outdoors, there are more than a few delicious ways to cook a ham. It’s easy to cook, feeds a crowd and can be tailored to your tastes with the addition of seasonings and glazes. When prepared properly, it serves as an impressive centerpiece for any holiday feast. Still need help? Check out our how to carve a ham guide for all our best tips.Knowing how to cook a ham can make the difference between a glistening glazed ham that will wow a crowd and a main that tastes bland and dry. Cut around the bone to release the ham slices from the center bone, then pile high on a serving platter and drizzle with any remaining pan juices. On the side of the ham where you can see the bone, carefully insert a boning knife close to the bone, parallel to the countertop. Spiral ham is perhaps the easiest ham to slice, but it can still trip you up if you've never seen it done before. We highly recommend using a probe thermometer to check on your ham-remove after the first bake when the center of your ham has reached at least 125°, and check again that your ham has reached an internal temperature of 145° after the second uncovered bake. If your ham is on the smaller side and only 4 or 5 pounds, you may need as little as 80 minutes to heat your ham through. You'll want to give a 7 pound ham at least 2 hours and 20 minutes to cook. Hams are often sold as a half ham, which average 7 pounds. You can use that guide to help adjust your cook time if you buy a smaller or larger ham. It's untraditional, but that caramelized crust is so worth it, you just might not make it any other way after you've tried it.Įxpect your ham to take about 20 to 25 minutes per pound at 325°. The second cook is uncovered so that the glaze has a change to caramelize on the exterior of the ham and form a sticky crust. At the end of the cooking time, use a probe thermometer in the thickest part of the ham to make sure the center has reached at least 125 degrees. Covering with foil before baking helps to make sure the ham doesn't dry out on the outer layer before the center is warmed through. Since ham is technically already cooked during its curing process, most of the oven time is for heating the large cut all the way through. Never made a ham before? No stress! Follow our top tips and tricks for making this holiday classic.įirst off: A spiral cut, naturally smoked ham is perfect for this recipe. The tart cherries and bourbon work together to bring a slight sour and oaky tartness to the spiral ham, while the glaze has just enough cayenne pepper to bring a smoky subtle heat. It's got a tart, smoky, sweet glaze going for it that gives a fun twist to your traditional spiral ham. While we think this recipe is a true winner all year-round, it’s a true stunner at your Easter dinner surrounded by the classic holiday sides. A classic wow-worthy centerpiece, a spiral ham is a must-have at your holiday dinner. ![]()
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