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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 8:56 am to whatchamacallit
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 3:39 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 6:23 pm to whatchamacallit
By either a whole bone in ham or butt portion. All grocery retailers have them. The shank portion will have less meat, will probably be smaller and often times a little cheaper per pound than the butt portion. Picnics are not true hams. They are a part of the shoulder...just under the Boston butt that is cured like a whole/butt/shank portion. When one BBq's a pork shoulder it's the uncured whole shoulder that includes the butt and picnic in one piece.
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