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Ham Novice
Posted on 11/5/18 at 8:46 am
Posted on 11/5/18 at 8:46 am
I'm wanting to cook a ham like my mother did when I was a child. It had a bone in and a crispy glazed skin scored on the surface.
Can someone tell me what type of ham this is called so I know what to look for at the grocery store and where can I find it?
Also, any tips on preparation would be appreciated. Thanks in advance.
Can someone tell me what type of ham this is called so I know what to look for at the grocery store and where can I find it?
Also, any tips on preparation would be appreciated. Thanks in advance.
Posted on 11/5/18 at 8:49 am to whatchamacallit
Bone-In Spiral-Sliced City Ham?
The Food Lab's Definitive Guide to Buying and Cooking Hams
The Food Lab's Definitive Guide to Buying and Cooking Hams
This post was edited on 11/5/18 at 8:50 am
Posted on 11/5/18 at 8:52 am to busbeepbeep
I know that it wasn't spiral sliced and it had a thick skin. I will take a look at your video. Thanks.
...looking at your page I think it is a country ham, but is that what it is called at the grocery store?
...looking at your page I think it is a country ham, but is that what it is called at the grocery store?
This post was edited on 11/5/18 at 9:00 am
Posted on 11/5/18 at 8:56 am to whatchamacallit
Posted on 11/5/18 at 8:58 am to GEAUXT
That looks delicious. It appears I should search for "a big honkin' bone in ham", lol...thanks!
This post was edited on 11/5/18 at 8:59 am
Posted on 11/5/18 at 9:04 am to whatchamacallit
all stores should have what u are looking for...bone in shank portion ham
Posted on 11/5/18 at 9:55 am to whatchamacallit
Posted on 11/5/18 at 2:12 pm to whatchamacallit
You're most likely talking about a plain, sto-bought ham cooked in the oven. Grew up eating those. When l came home from school, I'd grab a knife and cut the crispy skin off the ham for a snack as the ham cooled on the stovetop.
Shank ham has more bone. Buy a picnic, score it with a knife, and cook based on directions. No need to add seasoning.
Shank ham has more bone. Buy a picnic, score it with a knife, and cook based on directions. No need to add seasoning.
Posted on 11/5/18 at 3:11 pm to whatchamacallit
Either a butt or shank ham. The butt (not a boston butt) has a bit more meat and less bone. The leftover shank bone is great for making soup, stock, etc.
All grocery stores carry these two cuts of ham. Buy the butt ham if you're only interested in the meat. Smithfield is a popular brand.
All grocery stores carry these two cuts of ham. Buy the butt ham if you're only interested in the meat. Smithfield is a popular brand.
Posted on 11/5/18 at 3:18 pm to Gris Gris
quote:
The Tom Fitz root beer glazed ham is very good. I make extra glaze.
LINK /
It's good, but find a real cane sugar rootbeer and not a HFCS sweetened one like Barqs. Abita is good. I think that Pioneer Woman one would be good with rootbeer as well.
Posted on 11/5/18 at 3:23 pm to Gris Gris
As usual, though, you can see Tom waxing authoritatively about shite he really doesn't know. A Chisesi ham he's using/recommending will be every bit as "pre cooked" as any spiral sliced ham. The only difference is, it's not sliced.
You don't want a spiral sliced ham, though.
You don't want a spiral sliced ham, though.
Posted on 11/5/18 at 3:39 pm to whatchamacallit
You almost certainly are thinking city ham if what you're thinking of is your mom baking hams in the oven coated with brown sugar, pineapple rings, and cherries. They're wet brined and generally come completely cooked and really need only be gently heated through and scored to crisp up the outside with whatever glaze you wish. You can buy whole hams, butt ends, or shank ends, depending on how much you need and what textural and flavor nuances you prefer.
Country hams are usually what you're thinking of if you're thinking of salty, dry, funky fried breakfast ham steaks with redeye gravy. Country hams are heavily salted, cured, smoked, and aged. They can arrive cooked or uncooked. They are very salty and generally used in smaller amounts and for flavoring other dishes. Larger amounts generally need soaking and several changes of soaking water to pull enough salt out to make it useful. They're more prosciutto than ham sandwich. If you buy a country ham and throw it in the oven to make baked ham without really soaking it well to remove some of the salt, you're going to be disappointed with the near inedible hunk and wasting a good ham. I personally think that country hams are a waste in the oven and that preparation should be left to city hams, but that's just me.
Picnic ham isn't really ham, though it is damned tasty. The true ham is the rear leg of a pig. Picnic ham is the upper foreleg and part of the front shoulder of a pig that is treated and prepared like a true ham by the meatpacker. It's generally smaller than either of the true ham cuts.
Country hams are usually what you're thinking of if you're thinking of salty, dry, funky fried breakfast ham steaks with redeye gravy. Country hams are heavily salted, cured, smoked, and aged. They can arrive cooked or uncooked. They are very salty and generally used in smaller amounts and for flavoring other dishes. Larger amounts generally need soaking and several changes of soaking water to pull enough salt out to make it useful. They're more prosciutto than ham sandwich. If you buy a country ham and throw it in the oven to make baked ham without really soaking it well to remove some of the salt, you're going to be disappointed with the near inedible hunk and wasting a good ham. I personally think that country hams are a waste in the oven and that preparation should be left to city hams, but that's just me.
Picnic ham isn't really ham, though it is damned tasty. The true ham is the rear leg of a pig. Picnic ham is the upper foreleg and part of the front shoulder of a pig that is treated and prepared like a true ham by the meatpacker. It's generally smaller than either of the true ham cuts.
This post was edited on 11/5/18 at 4:24 pm
Posted on 11/5/18 at 3:49 pm to TigerstuckinMS
Thanks. I'm going to say it's definitely city ham I am thinking of, but i know she fed us country ham occasionally because I remember ham steaks for breakfast. I think I'm going to do a butt end for my purposes. Although, my crew could polish off a whole ham. And I would love the bone for some white beans.
Actually after some research, I don't believe we had country ham....don't recall ever having a prosciutto type ham growing up....
Actually after some research, I don't believe we had country ham....don't recall ever having a prosciutto type ham growing up....
This post was edited on 11/5/18 at 3:55 pm
Posted on 11/5/18 at 3:52 pm to Y.A. Tittle
quote:
It's good, but find a real cane sugar rootbeer and not a HFCS sweetened one like Barqs. Abita is good.
I agree and I've used Abita. Good point to bring up. I also agree you could use it Pioneer Woman's recipe, as well.
Posted on 11/5/18 at 4:02 pm to whatchamacallit
quote:
I think I'm going to do a butt end for my purposes
I prefer the butt end myself. I find its a little fattier and tastier, plus it's more uniformly shaped than the shank end. If you picture a pig's rear leg in your head, the two halves of the ham are cut apart mid-thigh. The butt end runs from the pig's pelvis to the cut thigh bone. The shank end runs from the cut thigh bone down to near the ankle.
With the butt end, when it's time to eat, start slicing it at the factory cut end where you have a flat surface and the nice round femur bone showing. You'll get more uniform slices working your way from there back to the pelvis. The pelvis end of the butt ham has part of the aitchbone (pelvis) still attached and it's irregularly shaped and not so easy to trim and slice around. Typically, when I bake a butt ham and start eating from the femur end, by the time the ham gets down to the aitchbone and slicing becomes more difficult, we're all pretty sick of ham. This is a good thing because I can whip out my boning knife, trim off all the meat from around the bones, and vacuum pack both the bones and the bits of meat to throw in the freezer to have on hand for use in flavoring other dishes, soups, etc.
Good luck on the ham. It's been forever since I baked a ham and it's Arkansas week... maybe an apple jelly mustard glaze... studded with cloves...
This post was edited on 11/5/18 at 4:09 pm
Posted on 11/5/18 at 4:14 pm to TigerstuckinMS
This information has been fantastic! I'm pretty pumped and hungry for ham now. I'll try to remember to update when I make it.
Posted on 11/5/18 at 6:09 pm to TigerstuckinMS
quote:
Country hams are usually what you're thinking of if you're thinking of salty, dry, funky fried breakfast ham steaks with redeye gravy. Country hams are heavily salted, cured, smoked, and aged. They can arrive cooked or uncooked. They are very salty and generally used in smaller amounts and for flavoring other dishes. Larger amounts generally need soaking and several changes of soaking water to pull enough salt out to make it useful. They're more prosciutto than ham sandwich. If you buy a country ham and throw it in the oven to make baked ham without really soaking it well to remove some of the salt, you're going to be disappointed with the near inedible hunk and wasting a good ham. I personally think that country hams are a waste in the oven and that preparation should be left to city hams, but that's just me.
You can bake a country ham, but you have boil it first (helps if you have a lardstand to cook it in) and wrap it up after the boil (newspaper and quilts was how my granny always did it). It sits for ~12 hours wrapped up in the hot water. Then you pull it out, score it, bake it, and glaze it.
For the record, I agree with your comments above, I prefer a good country ham for breakfast, but I've had really nice ones boiled & baked too.
Posted on 11/5/18 at 6:20 pm to TigerstuckinMS
quote:
TigerstuckinMS
This guy is giving good advice. One term I didn't see him mention is "fresh ham." A fresh ham is uncured. It will cook like a pork roast. It's still good smoked and glazed, but it's not going to be the pink, sweet, salty ham you get from the deli, unless you cure it yourself. They tend to show up in supermarkets this time of year.
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