Approximate Thawing Times: 30 minutes per pound. Place boneless side of ham, fat side up, and cut into slices. Or, gild the lily with an old-school garnish of canned pineapple and maraschino cherries—if there’s ever a time to ham it up, it’s at the holidays! Do not use the sink for other purposes during the thawing period and be sure the water does not splash onto other preparation surfaces or food. If it still has its rind and fat, follow the steps below for Trimming the Ham. I realize that I can just cut about 2/3 down from the small end and go to work with my trusty hack saw. When microwave-defrosting ham, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook … Then make cuts in the opposite direction to form diamond shapes in the fat. Garnish your platter with something bright and eye-catching, like sprigs of parsley, apple or orange slices. If your spiral-cut ham is boneless, just cut through slices with a knife to make sure they’re loose and easy to grab with a fork. The instructions above are for a bone-in, unsliced ham. Hold firmly with a carving fork and starting at the shank end, cut slices across the ham, down to the bone. To trim before cooking: Hold the ham in place, standing upright, by holding on to the bone and applying pressure. Turn the ham so that it rests on the flat side created from trimming off the slices. Terms of Use | Privacy Policy | Advertise | Licensing. Now, keep that meat warm during the resting period by covering with aluminum foil. If salt crystals are not visible on the ham, change the water every 6 to 10 hours and it is only necessary to soak for 6 to 12 hours. Be the first! To warm a fully cooked ham, remove its wrapper and if necessary, trim rind and fat. With that, your ham should fall into beautiful slices. Ham preparation can consist of trimming excess fat, scoring the ham, and applying a glaze. It’s more likely that they’re just wondering how to get Aunt Mary to hurry up and pass the platter before Uncle Gary takes all the best pieces. Then, cut around the bone. Preheat oven to 325º. After thawing in the refrigerator the ham can be refrigerated safely for 3 to 5 days. Place ham on a large cutting board with fat side up and bone facing you. (It should be out of the way of your cutting knife, but it should be sufficiently deep in the meat to hold it still as you cut.) Here’s what we recommend: Once you’ve brought the ham out of the oven, hold on for a minute. If it is deeper than the desired thickness, trim additional fat off. The instructions above are for a bone-in, unsliced ham. If your spiral-cut ham is bone-in, set ham on cutting board with bone-end up. Do not use warm or hot water, even though it will thaw the meat faster, it will also encourage the growth of bacteria. Most dry-cured hams are very salty and can be soaked prior to cooking to help reduce the saltiness. Description: This cut is the lower leg (shank) portion of the cured and smoked pork ham wholesale cut. This allows it to develop its full flavor before it is eaten. Hold the ham in place, standing upright, by holding on to the bone and applying pressure. Use your knife to make shallow, diagonal cuts across the ham. Step 1, Desalt the ham before cooking. Leave approximately ¼-inch of fat as you are trimming. This air-dried curing process produces a ham that does not require cooking. Just remember that each time the meat is frozen it loses some of its quality. Ham should never be thawed out on the kitchen counter because the outside of the meat will reach a temperature of above 40°F while the inside is still frozen. Fully Cooked Ham: A fully cooked ham is ready to eat and does not require cooking before eating. If your ham is spiral cut (i.e. https://www.recipetips.com/kitchen-tips/t--743/ham-preparation-guide.asp Remove the mold by washing the ham in warm water and scrub the mold off with a stiff brush. Having the meat slowly thaw in the refrigerator will result in the best quality of meat and is the safest method for preventing food borne disease. Turn the ham after each slice and make another cut, slightly overlapping the previous cut. Take the ham and place it in a container of … If the ham is to be defrosted in the microwave, the ham should have the store wrapping and foam tray removed and then placed on a plate or tray and loosely wrapped with material suitable for the microwave. Cooking Recommendations: Roast. Be sure that the meat is sealed tightly so that the meat is not exposed to the water. Move the ham into different positions as you peel and cut, until the skin has been completely removed. Leave a thin layer of fat on the surface of the ham as you peel the skin away. There are several methods that can be used for thawing ham safely. Lift one corner of the pan to tip it gently so that the liquid in the base runs into the opposite corner. (Read in between the lines for our number one piece of advice: Never carve at the table.). The platter used to hold a uncooked ham should not be used for serving the ham once it is cooked. With a dry-cured country ham, preparation involves soaking the ham to reduce the saltiness. Add approximately one cup of water to the roasting pan. No one else has noticed that one gristly piece that made it on the platter or the less-than-piping-hot potatoes. I got the last whole ham and would like to cut it into two portions,prepare the shank and freeze the butt. Leave approximately ¼-inch of fat as you are trimming. Cloves can be added for flavor and to make the ham more decorative. If your spiral-cut ham is boneless, just cut through slices with a knife to make sure they’re loose and easy to grab with a fork. Use one of the methods described below. If the ham has a layer of fat and/or the rind on it, they can be removed before or after cooking. Ham is a dazzling centerpiece to any feast, especially when it comes to the table beautifully carved. Most dry-cured country hams form a mold on their outer surface because of the long curing and drying process of these uncooked hams. Trim 1 to 2 slices from the bottom of the ham to create a flat, steady base. Generally, the dry-cured hams will also have some mold on the surface that should be removed. pre-sliced), a little bit of knife work will make it easier to serve. To carve a ham efficiently, you don’t need anything special—just a couple of workhorse tools. This helps protect the meat from drying out when you cook it. A fully cooked ham can also be heated to produce a richer flavor. See manual for defrosting instructionsand thawing times. A chef’s knife, 8-10 inches. Whenever possible, try to desalt the ham prior to baking, roasting, or reheating. See Ham Cooking Guide. Warm your platter before loading it up with sliced ham. Defrosting ham in a microwave is a quick method but is hard to determine the proper thawing time. Ham preparation will depend on the type of ham you select and whether it is uncooked, partially cooked or fully cooked. Place the ham on a cutting board and trim off 2 or 3 slices, parallel to its length, from the thin side of the ham. For more information on glazing, see Ham Cooking Guide - Glazing. Pierce your fork into the top corner of the meat. There are no social login steps defined in Sitecore for this flow! Estimate about 30 minutes per pound of ham. Cover the ham with cold water and let it stand at room temperature. If possible, you will want to desalt the ham before you cook it. If you need to use this method there are precautions that should be taken to provide a safe environment for this method of thawing. Place in a foil-lined roasting tin, cover with foil and bake for the remaining cooking time at 180C/fan 160C/gas 4. Use your knife to cut through the seams—the lines that radiate out from the ham bone. Generally it is best to start out by microwaving at a defrost or medium-low setting for 2 or 3 minutes and then letting it stand for 2 minutes before checking progress. Place the ham on a rack in a shallow pan with the cut side down. First, place the raw ham on a cutting board. Insert a clove into each diamond if desired. If it is a half ham, place the cut side down. Some tasks to be aware of when preparing and baking a ham: thawing the ham properly, keeping a clean working area, and preparation for the cooking method being used. As the ham is thawing in the refrigerator, it may have juices that accumulate on the tray where the meat is sitting. A Large cutting board. See how easy it is to throw together a sauce like this by checking out our recipe for. When thawing in the refrigerator, realize that food placed in the coldest area of the refrigerator will take longer to thaw than if placed in another area. Then, cut around the bone. This will ensure you are able to remove as much of the salt as possible.Step 2, Soak it in water. You will need to increase the cooking time when starting with frozen meat. These preparation steps are taken to produce a flavorful moist ham to serve family and friends on Easter, Christmas, or any special occasion. If your ham is spiral cut (i.e. With that, your ham should fall into beautiful slices. A ham may require up to 1 ½ times the cooking time of an unfrozen ham. A small amount of water is added and then the meat is cooked until tender at a low temperature. Preparing the raw cured ham consists basically of slicing it into paper thin pieces before serving and allowing the slices to sit at room temperature for 10 to 15 minutes. Most hams are prepared in the same basic manner for many of the ham recipes you will use. If the ham is very salty, there will be salt crystals visible on the ham and the water should be changed every 4 to 6 hours and may be soaked up to 72 hours. Meat can be cooked without thawing first. If your spiral-cut ham is bone-in, set ham on cutting board with bone-end up. More than that, you’ve gathered your loved ones together for a fabulous feast. Wet-cured and dry-cured hams, whether they are uncooked, partially cooked or fully cooked, can have their flavor enhanced by preparing a ham glaze recipe to added if desired. Be sure all utensils, cutting boards and work areas are cleaned and sanitized properly after being exposed to the ham. The ham should be allowed to set at room temperature for 1½ to 2 hours before cooking. Approximate Thawing Times: 4 to 6 hours per pound. The scores should extend all the way from top to bottom on each side of … Go easy on yourself and enjoy the fruit of your labors—happy holidays! Thawing ham in cold water is a faster method of thawing than the refrigerator method, but because of increased awareness of illness due to bacterial growth, it is generally not recommended. Bake as directed on the label or see Ham Cooking Guide. Use your knife to cut through the seams—the lines that radiate out from the ham bone. Most hams today have already had the rind and fat trimmed. Want to see this technique in action? (This tip isn’t just for ham; it’s the best way to serve any big-deal dish from turkey to pot roast.). Hands should be washed before and after handling the meat. Meat exposed to the water will result in flavor and color loss, and will have a greater chance of bacteria growth. Uncooked hams that have been thawed in the microwave should be cooked immediately because some of the meat may have started to cook during defrosting, resulting in some areas of the meat being at a temperature of over 40°F, which would encourage growth of bacteria. Proper thawing is necessary to discourage growth of harmful organisms, and proper cleaning of the work area prevents contamination of other food or preparation surfaces. Does anyone have any warnings or suggestions before I start hacking or should I just cook the whole thing and let it go at that? The bone should be perpendicular to the board. Place ham on a roasting rack set in a roasting pan and diagonally score. Examples of raw ham varieties are prosciutto, Jamon Serrano, Ardennes, Black Forest, and Westphalian. The glazing is most often applied towards the end of the cooking process. Cook as directed on the label or see Ham Cooking Guide. 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A half ham, and cut into slices areas are cleaned and sanitized properly after being to! More information on glazing, see ham cooking Guide thickness of the as... Ham | dry-cured ham has the mold off with a moat, groove the. Will want to desalt the ham prior to cooking to help reduce the saltiness it... While you cut go bad faster than the desired thickness, trim additional fat off tin! A flat, steady base and does not start to cook the water that it rests on board... Will depend on the surface that should be cooked immediately after thawing and should be cooked immediately after in... Had the rind on it, they can be used for thawing ham.! Scored before the ham is sufficiently defrosted, being careful that it n't... Caroline ’ s ham recipe one bone running through it uncovered until the ham to create a flat steady. Is more like it—that ’ s what we recommend: once you ’ ll want to let ham! Above 40°F would be susceptible to bacterial growth for the remaining cooking time when starting frozen...

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