![]() ![]() Typically, manufacturers dry-cure ham between 54-74☏. Often a dry cured ham is smoked at low temperatures to help enhance the flavor. It’s usually hung and air-dried for 6-18 months at cool temperatures allowing for dehydration and concentration of flavors. In some cases, sodium nitrite is also added to quell the spread of harmful bacteria and protect the ham during the curing process. This type of ham is cured by burying it in a mound of salt or by rubbing the skin with salt. With the right brine, the right sequence of oven temperatures (500 to 350☏), and the right glaze, you can transform an uncured ham into a pork roast with rich, moist meat and crackling crisp skin. Here’s a great Ham Roast recipe from Cook’s Illustrated. Because it hasn’t been cured it’s important that an internal temperature of at least 145☏ is reached during the cooking process (per USDA recommended temperatures). This type of cut is perfect for roasting, or smoking. The meat is typically pale pink to beige-the color of raw pork. The cut usually comes with the skin still on. How to Cook Ham: Know Which Ham to Buy Fresh Hamįresh ham is a raw uncured rear leg of a pig. Depending on the level to which the ham has been cured (if at all), the cooking process will vary greatly. It’s important to know what kind of ham you’re cooking. And because a mismanaged ham can turn out dry and flavorless, knowing how to prepare each variety will ensure your holiday feast is one to remember. I love both jobs.Deciphering between uncooked, cured and ready-to-eat varieties of ham is often an arduous task. I am a Substitute Playground Supervisor and a Crossing Guard at an Elementary School. The oldest daughter, is in her early 20's, is working and has her own place. ![]() It is fun watching the kids grow into fine young adults. I usually spend Thanksgiving Day with them. His mom and I keep in touch over the phone. I still see him and his family every now and then. :lol: I thought it was so cute that I decided to use it on the internet. When I asked him where he got the name from, his reply was "It was on a Dr Suess tape my momma got me at the Library". One day the youngest boy came up to me and said "Aunt Woofie Woof." and proceeded to say what he had to say. I babysat for a family with 3 children in their home several years ago. The name AuntWoofieWoof has a very special meaning. I took care of them for a couple of years. At one time, I babysat 2 children in my apartment and cooked dinner for them, their mom and their grandmother. I have babysat for over 33 years for different people I have cooked meals for them when it was needed. I baked a lot while I was living at home.in high school. I love to share my recipes and love to have others taste things I make. I love to experiment with different recipes and love to get new ones. Save the ham bone to make ham stock or soup with, leaving some of the meat on the bone.If it is very strong tasting, (mine was) you may need to add water, a little at a time until it is at your desired strength.Pour the juices from the baking/roasting into a saucepan and make gravy with it or pour it into a container and save it for soup.Allow to cool slightly before cutting it.Remove ham and place it on a large plate or a platter.Remove the tie from the bag and slowly tear the bag open at the top of it.Allow it to cool enough to touch the bag.When you are ready, remove the ham from the oven.You are just warming it or making it hot for a hot meal.Spiral cut ham is precooked so it does not have to reach a certain temperature.You could probably lower it to 175☏ if you want to.Lower the oven temp to 200☏ and let the ham sit in the oven until the rest of the meal is ready.Bake for approximately 1 hour or until the ham slices begin to separate and the top of the ham starts to brown.Place on middle rack of the oven, allowing enough room for the bag to expand without touching the top heating coil. ![]() Do not allow any of it to hang over the sides of the pan.Make sure the bag is completely inside the pan. ![]()
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