Five ways to cook Ham that isn’t right
There are numerous errors that could lead to dry-out and uninteresting hams, like cooking at a high temperature, or scoring the ham improperly. If you are planning to include ham as a main dish of your holiday meal, you have to be aware.
We talked to butchers and chefs to get their thoughts on the most common mistakes people make when making ham at home. And we also got some useful tips on how to create succulent, delicious Hams.
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1. Unintentionally: Not understanding what the differences are between hams and other varieties of hams
The majority of hams available in stores are already cooked and cured. There are also hams that are not cooked, such as country ham or prosciutto. There are many varieties of hams: bone-in non-boned, and those with middle bones. The hams are already cut.
Weaning suggests talking to the butcher at your meat counter to address the problem. According to Weaning it is based on the holiday hosting situation and the style of meal you’re trying to serve, butchers will help you choose the right Ham. As an example, though it may be simpler to cut hams without bones than bone-in hams, they tend to retain more flavor.
2. A mistake: too large slices of country ham
Christian Graves, executive chef at Citizen Rail, Denver, Colorado warns that if you choose to cut slices of country ham that are too thick the result will be tough, salty pieces of meat that can endanger people’s plates.
Graves is a big lover of hams that are country-style. Graves’ advice for serving? “Slice thin for a win!”
3. Do not make the following mistake: Purchase hams that have higher levels of water.
Hams with a higher water content are more expensive but are less tasty.
It is easy to fix: Buy only Hams that are marked “ham”, and avoid the hams with labels like “ham, water added” or “ham and water product”.
4. The mistake you made was not taking a close look at your ham.
“Most supermarket ham is vacuum packed. If there’s any cloudy liquid, it indicates that the ham is aged,” warns Dave Lang an expert in the field of meat, with more than 40 years of knowledge.
Lang suggests buying hams with cloudy liquid. Lang suggests you wash the ham under cold water to get rid of any salty residue once you return it to your home.
5. It’s a mistake buying cuts that are hard to carve
It’s important to have an ham that is simple to cut so that you can easily serve everyone when it’s still warm.
How to fix it: A shank-end, spiral-sliced and ham is the ideal choice for easy carving. Morgan Bolling is an assistant food editor at Cook’s Country and America’s Test Kitchen meat expert. She will show you how to cut it. A whole ham is basically the whole back pig. Sometimes, however, it’s divided and sold as the “butt” or “sirloin” portion.
She says that the butt is more round and has irregularly shaped bones which make it harder to carve. The shank is located lower on the leg and has a more straightforward bone structure. If they’re unlabeled, be sure to look for roasts with conical shapes and the tapered or pointed end.