The Holiday Showstopper

Vol. 1 - Issue 1
H
Inspired Ideas for Dinner and Beyond
December, 2011
The Holiday Showstopper
ams have always been popular for
the holidays, because they offer a
spectacular presentation, great flavor and
easy preparation. And ham is surprisingly
low in fat, a nice benefit if you’re trying to
eat healthy when surrounded by holiday
goodies! Read on to learn about the
smoking/curing process that helps make
ham a steal-the-show entrée.
PORK
Smoked/Cured
Smoked or cured ham is
leg meat that has been
dry-cured or wet-cured to
add flavor and tenderness.
Cured hams are labeled according to the amount of
water added during the curing process.
Wet-Curing
Wet-cured hams contain
a flavorful solution of water,
salt, sugar and spices and
are available in several varieties:
• Ham with natural juices
has had little water added
during the curing process.
Its velvety texture and
attractive
appearance
make it a perfect choice
for holiday meals. It is
usually the most expensive ham in the meat case
for these reasons.
• Ham with water added
retains more water during
the curing process than
ham with natural juices.
This type of ham is ideal for
steaks, sandwiches, slicing
and shaving.
• Ham and water product
has the most water added
of all the ham varieties
available in grocery stores.
It’s most often found at the
deli counter and is best
served cold.
Dry-Curing
Hams are dry-cured by rubbing salt and spices into the
meat’s surface. Because drycured ham has no added
water, it is salty and usually
served thinly-sliced. It may
be soaked in water or milk
prior to cooking to remove
a bit of the salty flavor. Drycured ham is also known as
country-style or Southernstyle ham because it’s a favorite in the southern part
of the United States.
Pork Inspirations
PorkBeInspired.com
December, 2011
The Holiday Showstopper - continued
Bone-In vs. Boneless
All varieties of cured ham are
either bone-in or boneless.
• Bone-in hams are
considered more attractive
and are available in a variety
of shapes and sizes. This type of
ham has a traditional texture.
Bone-in hams are sold as either
pre-sliced (called “spiral sliced”)
or unsliced. Bone-in hams
serve 2-3 people per pound.
• Boneless hams are easy to
carve and serve and are
available in a variety of sizes. Boneless hams are wrapped in heavy plastic or
foil and keep for as long as several weeks in their original packaging in the
refrigerator. Boneless hams yield 4-5 servings per pound.
W
Cooking
Most hams are fully cooked,
as noted on the label. Please
check the label prior to
purchase.
• Cooked hams can be
served directly from the
refrigerator without
heating. To serve hot,
simply unwrap and heat
to an internal temperature
of 140°F.
• Uncooked hams should
be cooked at 350°F for
20-30 minutes per pound,
until they reach an internal
temperature of 145°F. Serve
after a 3-minute rest time.
Elegant and Easy for the Holidays
hen it’s time to plan your
holiday feast, think beyond
traditional ham and consider fresh pork.
Oven roasting fresh pork is
the no-fuss way to create elegant
holiday meals, and there are a
variety of roasting cuts that
deliver mouthwatering results.
Recommended
Roasting Cuts
Loin Roast
Rack of Pork
Crown Roast
Fresh Pork Leg
Shoulder
Tenderloin
Spareribs
Back Ribs
Cook pork to 145°F, followed by a 3-minute rest time, for tender, juicy results.
Roasting Tips
•Preheat the oven before placing the roast in. To ensure a crisp surface on the meat,
do not cover the roast.
•Do not add liquid to the pan.
•Use a thermometer to check for doneness. Be sure that the stem of the thermometer is
not touching bone because this can result in a false reading.
•Do not use sharp utensils to turn meat; piercing allows valuable juices to escape.
•A bone-in roast will cook faster than a boneless roast because the bone conducts heat
faster than the meat.
•Use the drippings from roasted pork to create flavorful stocks, sauces or gravies.
Learn more at PorkBeInspired.com
©2011 National Pork Board