Cookbook:Ham
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| Category | Meat and poultry |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Basic foodstuffs | Meat and poultry
Ham refers to the hind leg of a hog and the variety of products derived from or similar to it.[1][2][3][4]
Characteristics
editCut
editThe pork cut known as the "ham" is the large back leg (above the hock) of the pig.[5][6] Unprocessed, the ham contains the aitch, leg, and hindshank bones;[2][5] depending on the degree of processing, these bones may be left in or removed.[4][5] Hams with the bones left in are said to be more flavorful, though the exact reason for this is uncertain.[4][7][8] As a large primal cut, the ham contains several subprimals that may be separated out (e.g. top round for cutlets).[5] When halved into roasts, the ham tends to be divided into the shank end and the butt/sirloin end,[3] with the former tapered, fattier, and easier to carve, and the latter rounded, leaner, and trickier to carve due to the curved bone.[7][9][8] The ham may also be sliced into ham steaks or rolled and tied.[2][3][9] The hock refers to cuts from the lower leg, usually cured and smoked.[2][10]
Curing
edit
Hams are very often cured.[2][3] Historically, this was done for preservation, but it has continued for the flavorful and textural effects that resulted. In dry- or salt-curing, the ham is packed with salt and (often) nitrites, sometimes with sugar and spices for additional flavor,[3] which draws out the moisture and preserves the meat from spoilage without the need for further cooking.[2][7][10] These may be further air-dried and aged, sometimes for over a year[11]—a harmless mold may grow on the surface, and this is removed before consumption.[3] The nitrites are what make the meat pink, give it a characteristic "hammy" flavor, and help protect against botulism.[3][4][10] Wet- or brine-cured hams are soaked in or injected with brine,[5] again with additional additives for flavor and color. These are much moister and milder than dry-cured hams, and they typically need to be smoked or otherwise cooked.[5]
Smoking
editSome hams may be smoked after curing, for flavor and/or preservation.[2][6][10] If correctly hot smoked, this will cook the meat and make an insufficiently-cured meat safe to heat. Some hams are only smoke-flavored and not actually smoked.[2]
Water content
editWet-curing hams can reduced in increased water content in the meat.[7] Generally speaking, the higher the water content, the less flavorful the meat.[7] Very high-water-content ham can take on an unpleasantly spongy texture.[7] In the United States, the amount of water in a ham is regulated with the following terminology:[7][8]
- "Ham": ≥20.5% protein and no added water
- "Ham with natural juices": ≥18.5% protein and ≤8% added water;
- "Ham with water added": ≥17% protein and ≤10% added water; often injected with brine
- "Ham and water product": Any amount of added water
Shaping
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Hams may be shaped in a variety of ways. So-called "formed" hams have no bones; after the bone is removed, the meat is packed into forms or casings prior to cooking.[2] Though they may appear to be a solid cut of meat, this appearance is just the result of the meat proteins relinking with each other.[7] Higher quality formed hams are made from just a few large muscles, while those of lower quality are made of many small pieces and sometimes ground ham bits.[2][7] Canned hams in particular are often made from small scraps packed into a mold.[4][7]
Some hams may be sold spiral-cut. These are spun around a blade that slices them in a way that allows the ham to hold together until time to serve. The convenience here is that slicing and carving are not necessary after cooking, and they are usually of acceptable quality.[7][8]
Other cuts
editSome other cuts of pork are cured and smoked in much the same way as hams.[10] These may be referred to accordingly, as with picnic ham and Coppa ham (both from the shoulder).[5]
Varieties
editThere are a huge number of hams available. The table below lists some major varieties.
| Variety | Cuisine of origin | Curing type | Smoked? | Description | Use |
|---|---|---|---|---|---|
| Fresh ham | n/a | None | No | Sold with or without bone; never spiral-cut[8] | Roasting (common) among other cooking methods[2][8] |
| Westphalian ham | German | Dry, then brined[2][6] | Yes[2] | Similar to prosciutto; flavored with beechwood and juniper; bone-in or boneless.[2][6] | |
| Parma ham (Prosciutto in English) | Italian | Dry[5][12] | No[2] | Hung to dry; very concentrated in flavor[2][3] | Raw consumption, sliced very thin[2][3] |
| Country ham | Southeast USA | Dry[2][8] | Often[3][6][7] | Air-dried and aged; cured with salt, sugar, and saltpeter; dense and salty; mold must be removed before cooking; popular varieties include Smithfields; typically served thinly sliced[2][3][4][7][8] | Raw, cooked (soaked, simmered, stewed, fried, and roasted)[2][6][7][8] |
| City ham | USA | Wet[7][8] | Often[7][8] | American counterpart to country ham; typically sold partially or fully cooked; may be whole or spiral-cut[7] | Roasted, fried, in sandwiches |
| Jambon de Paris | France | Wet | No | Molded into a boneless block; usually cooked in aromatic broth[6][13] | Sliced and eaten cold[6] |
| Serrano ham | Spain | Dry[2][5] | No[2] | Air-dried, sometimes coated with a spice rub[6] | Raw consumption, sliced very thin, sometimes chipped and cooked[6] |
Selection and storage
editWhen selecting a wet-cured ham, avoid those with significant added water,[4] since this tends to compromise flavor and texture. When planning to cook ham, aim for about ½–1 lb (225–450 g) per person of bone-in ham and half as much of boneless.[7][8] Wet-cured hams should generally be stored for up to a week in the fridge; freezing is not a recommended storage option.[4]
Techniques
editSoaking
editIf planning to cook a dry-cured ham, you'll need to soak it in order to rehydrate it and remove some of the salt.[5] This soaking can be done in milk or water, and the process will take several hours.[4]
Roasting
editWhole, fresh hams are often cooked by roasting. In this case, it's important to season all over with salt,[8] along with any other desired spices. Glazing is often done repeatedly after the initial roasting phase, which gives it a shiny texture and additional color.[8] If desired, the skin can be scored through to the flesh, which helps the seasoning reach the meat. A ballpark guide to cooking time at 325°F (160°C) is 22–26 minutes per pound for bone-in and 24–28 for boneless.[8]
Partially- or fully-cooked hams are also often roasted, though this is typically for presentation only, especially with the latter.[7] If the ham is not fully cooked, it must be brought to an internal temperature of 160°F (71°C) for safety;[4] if already cooked, you can simply bring it to serving temperature.[7] With spiral-cut hams especially, it's a good idea to wrap them in foil for the majority of the cooking, unwrapping them near the end and raising the heat if you will be applying a glaze.[7] For fully cooked ham, aim for 10 minutes per pound at 325°F (165°C); for partly-cooked, try 12 minutes per pound.[9]
Other cooking methods
editHams may also cooked by simmering,[6] which is especially beneficial with dry-cured varieties. In some cases, simmering may precede baking.[6] Smaller cuts may be prepared by high-heat methods like pan-frying.
Use
editHam is used in a wide variety of ways, in accordance with its many types.[2] Because of the curing process, hams often add a depth of flavor to foods.[10] For example, ham and ham hock are often used to flavor soups, stews, grains, pulses, and vegetables,[5][6][10] and ham stock is a good source of liquid flavor. Dry-cured hams are often eaten much like cheese,[11] served thinly sliced on charcuterie boards with fruits and nuts,[5][6] where their deep savoriness and saltiness provides balance and contrast. Roasted hams (either from fresh or cured) are typically festive affairs, served at holidays. Smaller cuts of ham (e.g. steaks, cutlets, etc)[12] may be prepared for more everyday occasions.
Substitution
editIf you can't get your hands on ham, other cured pork products (e.g. bacon, cured dried sausages, etc) may make an acceptable substitute, depending on the variety and intended use. For those who do not eat pork, turkey "hams" are sometimes available, produced using similar techniques to replicate the qualities of true ham.
Recipes
editReferences
edit- ↑ LaFrieda, Pat; Carreño, Carolynn (2014-09-02). Meat: Everything You Need to Know. Simon and Schuster. ISBN 978-1-4767-2601-4.
- ↑ a b c d e f g h i j k l m n o p q r s t u v w Labensky, Sarah R.; Hause, Alan M.; Martel, Priscilla (2018-01-18). On Cooking: A Textbook of Culinary Fundamentals. Pearson. ISBN 978-0-13-444190-0.
- ↑ a b c d e f g h i j k Wolke, Robert L.; Parrish, Marlene (2002). What Einstein Told His Cook: Kitchen Science Explained. W. W. Norton & Company. ISBN 978-0-393-01183-8.
- ↑ a b c d e f g h i j Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ a b c d e f g h i j k l The Culinary Institute of America (CIA); Schneller, Thomas (2009-02-03). Kitchen Pro Series: Guide to Meat Identification, Fabrication and Utilization. Cengage Learning. ISBN 978-1-111-78059-3.
- ↑ a b c d e f g h i j k l m n Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f g h i j k l m n o p q r s t u "The Food Lab's Definitive Guide to Buying and Cooking Hams". Serious Eats. Retrieved 2024-10-16.
- ↑ a b c d e f g h i j k l m n o Sifton, Sam. "How to Cook Ham". NYT Cooking. Retrieved 2024-10-16.
- ↑ a b c Chesman, Andrea (2015-09-19). The Backyard Homestead Book of Kitchen Know-How: Field-to-Table Cooking Skills. Storey Publishing, LLC. ISBN 978-1-61212-205-2.
- ↑ a b c d e f g Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
- ↑ a b McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ "Jambons cuits". Les Charcuteries. Retrieved 2024-10-17.