11/23/2023 0 Comments Smithfield black forest hamCURED HAM (WET) – Wet-cured hams are soaked in a brine of salt, sugar and other flavorings. Some familiar forms of cured food are corned beef, ham, bacon, sausages like salami and pepperoni, pickled herring, sauerkraut, tofu, even olives. Many foods are cured, not just hams, some times for food-preservation and some times for food-flavoring. It’s these flavors which turn the piece of flesh from the hind quarters of a pig into the tasty food we call ham. A ham hock is usually sold fully cooked.ĬURED HAM – A cured ham has been flavored with salt, sugar and other flavorings. HAM HOCK – The hock is the pig’s ankle, the slightly meaty section above the feet (called trotters) and the hams (in the back legs) and the picnic hams (in the front legs). HAM STEAKS – Ham steaks are slices of a cured ham, sold pre-sliced for easy cooking.īREAKFAST HAM – A breakfast ham is a ham steak, just the most tender center section. PICNIC HAM – Some times the front shoulders of a hog are smoked and called "picnic hams" but they’re not really ham cuts, there are pork shoulders cured in ham fashion. Some hams will still have a thick layer of fat on the exterior (this is what gets scored in diamond shapes for an attractive look once the ham is baked and reaches the table) some producers leave a thin layer of fat, there’s still enough for scoring. When I cooked half a ham recently, a nine-pound bone-in, shank-end ham yielded nearly eight pounds of cooked ham meat. The shank end has just one bone so is easier to slice. The "shank end" is the lower end, more leg and less fatty. The "butt end" is the upper part of the ham, more "rump" and thus more fatty. WHOLE HAM – A whole ham will typically weigh 18 to 20 pounds and includes both the "butt" end and the "shank" end.
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