I was so confused with all the hams out there this article saved me today!! I purchased a 9 lb. Is this possible? If it were me, I'd get on the phone with them to investigate! Good luck, I'd love to know what you learn. Excellent information.
However, I thought you might want to change anything which is incorrect. I checked 3 other sources to verify before writing comment that your information on the shank vs. The butt is more lean and the shank has more fat. I looked at several Coop. Extension Serv. Hope this feedback is helpful to you. Thanks for your help!
Very informative and easy to understand. Good thing I have one day to cook my ham for Thanksgiving!! I'm glad I read this while my hubby was at the store picking up the ham. Great article. Thanks for that. I agree that the best ham you can get in the St. Louis area is a Miller ham. Their webpage no longer lists the locations where you can get them but they are redesigning their webpage.
If you want a good ham, that's the one to buy. Believe me, its worth a few more bucks for a Miller than what you get in most grocery stores. So great to find friendly advice and info! Many thanks! Where's the best place to buy an uncooked unsmoked uncured boneless fresh ham please, Chesterfield area St Louis.
Thanks in advance. Gosh, my post disappeared. I came to your site to find out what kind of ham I should use to make pulled pork for 50 people. I now know not to use fresh! I am trying to keep the cost down and I assume serving pulled pork is less expensive than whole hams. Thank you for a great explanation of hams. This is such a great article! Thank you very much for putting the time and effort in creating such succinct, informative piece. Cooking large meats is daunting and it becomes much easier when you understand the terminology and types.
Thank you! I'll be reading many more of your articles. Plath's meats in Rogers city, Michigan is an excellent local source for meats. I prefer the butt portion over the shank. Less bone and more meat. Thanks for the great page! I had lots of questions and you answered them all. Up until about 3 or 4 years ago I always found meaty ham hocks probably the cut above the hock rather than below at grocery stores.
Now I can't find them. The ones now have no meat. I cooked one yesterday.. Guess I will have to track down a butcher because I like meat in my beans or pea soup or what ever I use them for.
The last one was one a had frozen. Makes me angry.. I just purchased my Miller half ham today but don't need until Dec How do I store it?
Enjoy your ham now and then either get another one for Christmas Eve or do something else. I tried it once out of ignorance and was very, very sorry. Allana, I just bought a 18lb "Cook's" ham how are they?
I have to have it ready by 6pm this evening and was going to cook it for 6hours. Any suggestions? Alanna, Thanks for the response. Fortunately for me, my neighborhood grocey store shrink wrapped my ham. Brenda - Shrink wrapping will not extend your ham's shelf life. What a fabulous tutorial! I learned so much and now know which ham I'll look for this Christmas. Thank you so much for sharing! Alanna, I have never cooked a ham before but a request was made for one this Christmas.
So I bought a ham. Then found a recipe that said "1 Boneless Quarter of Ham" and you mentioned "When I cooked half a ham recently". Could you please explain the difference between whole ham, quarter ham, and half ham? This sounds like a stupid question and I was just going to cut the ham into 4 pieces to get quarters.
All the carving sites I found are for serving up a ham. Meats like prosciutto among many others that are dry-cured are ready to eat. These meats can be consumed similarly to dried jerky, biltong, dried anchovy or other dried meats. In the dry-curing process, harmful bacteria are reduced in the meat, so the meat can be consumed immediately. This means that although the meat is not cooked, it does not hold unwanted bacteria — salt, herbs peppercorns acid, smoke and nitrates are the tools used to protect and preserve dry-cured meat.
Meats like traditional pork-based bacon are cured to enhance their longevity, but they still require being cooked before they are safe to consume. The curation process differs in these meats, storage requirements will also vary.
For example, you will be required to refrigerate bacon before it has been cooked, but prosciutto and salami can sit on the shelf without refrigeration for quite some time. Smoked meat is another delicious option for consuming some of your favorite meats. You might even find that some of the meats you desire to eat can be cured or smoked depending on the desired flavor. And, there are some meats that are cured and smoked, though this is not as common.
For example, if you are choosing to use hickory wood, or you are using charcoal, then your meat will absorb some of the flavors of these sources.
Of course, that is often part of the desire of smoking meat in the first place as this smokey flavor creates a unique component to these meats. But, there are plenty of ways to smoke meat- you just have to be sure you know what you are doing with your smoker and continue to check the internal temperature of the meat to ensure that it has been thoroughly cooked before removing it from the low heat. Under the umbrella of smoked meat, you will find that you can smoke meat in a few different ways.
Two of these options include hot smoking and cold smoking. Hot smoking is what is more popularly thought about when referring to a smoker- especially for those who are only vaguely familiar with the process.
Hot smoking uses low heat to induce temperatures high enough to cook the meat. Shelf stable canned hams can be stored up to two years at room temperature. This type of ham is generally not more than three pounds in size.
This product has been processed to kill all the spoilage bacteria and the pathogenic organisms such as Clostridium Botulinum , Salmonella and Trichinella spiralis. This product is free of the microorganisms that are capable of growing at room temperature. A refrigerated canned ham may be stored in the refrigerator unopened for six to nine months. This type of ham has been processed to a cooking temperature and time to kill the foodborne illness bacteria but since it is not sterilized, spoilage organisms can eventually grow.
The ham is safe after 1 year, but the quality may suffer. So whether the ham is fresh, canned, cured or cured-ready-to eat, be sure to always read the label and handle the ham with the appropriate care and cooking that may be necessary to serve it safely to the family.
This article was published by Michigan State University Extension. Country, cured, fresh or smoked ham, what is the difference? Frozen hams remain safe indefinitely.
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