Recipe: Ham 101 and Carving 101

HAM 101

PICKING THE PERFECT HAM

Cooked vs. Uncooked
Almost all hams come fully cooked, as noted on the label.

- If desired, cooked hams can be served directly from the refrigerator without heating.

- To serve hot, simply unwrap and heat to an internal temperature of 140 degrees F.

- Uncooked hams should be heated to an internal temperature of 160 degrees F and typically require 20 to 30 minutes per pound at 350 degrees F to heat.

Dry- vs. Wet-Cured
Hams are labeled according to the amount of water added to them during the curing process, which is a simple method of preserving meat.

- In dry curing, salt, sugar and other seasonings are rubbed onto the ham's surface. The ham is stored until the salt saturates the meat, anywhere from a few weeks to more than a year.

- Wet-cured ham is treated with a similar brine solution containing water, salt, sugar and spices. The brine ensures that the meat stays moist and tender and is used to enhance taste and texture by driving extra moisture into the meat.

Bone-In vs. Boneless
All varieties of ham are either bone-in or boneless. While bone-in hams are traditionally seen as more elegant and boneless are considered easier to serve, both have the same great taste.

- Bone-in hams are available in a variety of shapes - whole, shank or butt half. When serving bone-in ham, plan on two to three servings per pound.

- Boneless hams, identified on the label, keep for several weeks in their original packaging in the refrigerator. A boneless ham will yield roughly four to five servings per pound.

CARVING 101
Whether you decide to serve a bone-in or boneless ham, having the right equipment - a high-quality carving knife with a recently sharpened edge - will allow for smooth slicing.

How to Carve a Bone-in Ham
Begin carving by placing the ham on its side on a firm cutting surface. Steady the ham with a large fork and cut several long slices off the thin side and turn the ham onto its flat, cut surface. Make perpendicular slices to the leg bone to the desired thickness. To loosen the slices, cut horizontally along the leg bone, removing each slice with the fork.

How to Carve a Boneless Ham
Cut several long slices off the side. Turn the ham onto its cut surface and slice to the desired thickness.

Adapted from source: National Pork Board