Delicious Holiday Hams – Ontario Pork
Whether the centrepiece of a holiday meal or the key to a delicious sandwich, the appeal of ham is far reaching. The classic hams found at local grocery stores and butcher shops are produced from lean cuts of pork that have been either smoked, cured, dry salted or a combination of these methods. Ontario Pork has some tips for selecting and preparing your next ham.
Fully-Cooked Smoked Hams
There are several different types of fully-cooked hams to choose from:
Bone-In or Boneless
Most people feel that hams with the bone still in are more flavourful. However, hams with the bone removed are easier to carve.
These are usually bone-in hams that have been pre-sliced into a continuous shape for convenient serving. The difficulties of carving a bone-in ham are solved, however the slices may tend to dry out because they are pre-cut.
Dinner hams are made of meat that is chopped and packed in a “foot-ball” shape. these usually have added water and so are less expensive than whole hams.
Some hams will come with additional flavouring such as maple or Black Forest.
Try one of these delicious glazes when you cook your ham for the holidays:
Old Fashioned Glaze
Combine 2 cups (500 mL)
brown sugar with 2 Tbsp
(30 mL) EACH all-purpose
flour and corn syrup, 2 tsp
(10 mL) dry mustard, and
3 Tbsp (45 mL) white wine vinegar; mix well.
Canadian Maple Glaze
Combine ¼ cup (50 mL) EACH Dijon mustard and maple syrup with ½ tsp (2 mL) dried thyme; mix well.
Combine ¼ cup (125 mL) maple syrup, 2 Tbsp (30 mL) all-purpose flour, 1 Tbsp (15 mL) EACH Dijon mustard and lemon juice and a dash of powdered ginger mix well
Cooking Instructions Fully-cooked hams are best if heated through and served with a glaze. Pre-heat the oven to 325°F (160°C) and cook, uncovered, until an internal temperature of 140°F (60°C) is reached (use a meat thermometer to check that ham has reached correct temperature).
A fully-cooked whole ham will take about 15 to 18 minutes per pound (500 g), while a fully-cooked half-ham will need about 18 to 24 minutes per pound (500 g). Fresh (uncooked) ham or pork leg needs to be cooked to an internal temperature of 160°F (71°C) just like a pork roast. Never baste ham with its drippings during cooking or it will be too salty.
Instead, prepare a glaze and apply it during the final 30 minutes of cooking.
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