You Can Cook Any Ham This Holiday Season

Ham Varieties: Explained

Ham is one of the most versatile meats. Who doesn’t love having eggs Benedict or thick Canadian ham with ham for breakfast?

Then there is lunch. Sinking our teeth into slices of ham piled precariously between slices of freshly baked bread is a satisfying way to end the day. And don’t get us started on dinner, where ham can be the main epic event any day of the year.

No matter how you slice it, you can make room for ham in every meal. There are many types of hams and many ways to serve them. We love Christmas ham as the main meat in a holiday meal and in sandwiches like ham biscuit sandwiches and carved ham sandwiches (“sculpted” ham is thinly sliced ​​smoked ham).

Take a bite of all things ham.

What is ham?

Ham is a cured pork leg, usually from the hind leg of a pig.

Ham can come bone-in, partially bone-in, or boneless, and aged or cured. They have a variety of cuts, some fatter and some leaner, like the butt. Aged hams are cured, smoked and aged for a year or more.

There are varieties of ham, including:

• SPAM,

• ham Bologne,

• and turkey ham.

SPAM is made from ground ham and pork, as well as potato starch, salt, sodium nitrate, sugar and water. Ham bologna is a German-style cold cut in which ham and salami are combined into a delicious lunch meat. Turkey ham is a ready-to-eat meat made from dried turkey thigh meat.

What Are the Three Types of Ham?

There are three types of ham:

• treated: Wet-cured or dry-cured pork shoulder. Wet cured ham is soaked in brine. Dry curing is ham that is covered in salt and stored for a period of time until it is preserved.

• Cured and smoked: Pork shoulder that is wet or dry cured before being smoked for hours, days or weeks.

• Fresh ham: Uncured pork shoulder. Product name contains the word “fresh” in the US

Ham Styles

There are many styles of ham popular in different regions. Ham styles include:

• bayonne: A salty, boneless French ham that is dry-cured for months before eating.

• Black Forest: Boneless German-style ham that has been salted, seasoned and smoked. This ham has a black exterior thanks to spices like coriander, garlic, juniper berries, and pepper.

• Canadian Bacon: The name is misleading as Canadian bacon is actually ham. Canadian bacon is pre-cooked smoked ham derived from pork loin. It is usually fried and eaten for breakfast.

• capicola: Italian-style cured ham from the shoulder or neck of the pig.

• Country: American-style ham that is dry-cured, smoked over hardwood, and aged for at least six months.

• Culatello: Italian-style cured ham that has been soaked in wine as part of the aging process.

• iberico: Spanish-style dry-cured ham that has been aged for two years.

• Irish: Irish-style cured ham smoked over peat wood.

• Picnic: Refers to fresh or smoked meat obtained from the foreleg and shoulder of the pig.

• prosciutto: Air-dried and sliced ​​paper-thin, Italian-style salt-cured and seasoned ham.

• Scots: Lightly cured, uncooked boneless Scottish-style ham sold in a case.

• Serrano: Spanish-style dry-cured ham, sliced ​​paper-thin.

• Smithfield: A dark red aged country ham from Smithfield, Virginia, that must be physically cured using a specific process.

• Spot: Italian dry-cured ham from boneless hind thigh. It is lightly smoked.

• Westphalian Ham: A German-style cured ham obtained from acorn-fed pigs in the Westphalian forest. The dark brown ham is smoked over beechwood and juniper wood.

• York Ham: An English-style pink ham with a mild flavor and usually served with Madeira sauce.

What is the Most Popular Ham?

The most popular ham is cured ham, which is pickled before cooking. Brine is a liquid consisting of water and salt, and sometimes spices are added to the brine. Hams are soaked in brine for several days or weeks before being smoked.

The Most Famous Hams

best farms, bbq linksmeat purveyors and restaurants ship the most delicious baked, glazed and smoked hams across the country. Glazed but not mixed, best fresh, frozen, and ready to heat and eat for Thanksgiving, Christmas, and Easter ham too.

Bludso’s BBQ Pit Smoked Honey Glazed Ham

Pitmaster Kevin Bludso makes a special seasonal Bludso’s BBQ Pit Smoked Honey Glazed Ham rub. It is then slowly smoked over logs of hardwood, charcoal and fire for 14 hours. This juicy, smoky and delicious spiral sliced ​​ham comes in 10 lbs. dreamy ham flavor.

Pecan Lodge Whole Spiral Sliced ​​Ham

Legendary Dallas BBQ restaurant Pecan Lodge smokes its ham over pecan and oak forests. 7-9 lbs. Pecan Lodge Whole Spiral Sliced ​​Ham is meticulously smoked and finished with an apricot and molasses glaze.

Weaver’s of Wellsville Half-Bone Ham

Weaver’s of Wellsville, Pennsylvania, is an authentic taste of Pennsylvania Dutch Country. Weaver’s of Wellsville Half-Bone Ham is made the old-fashioned way with love and time. Weaver’s of Wellsville has been perfecting smoked hams since 1889. Each ham is smoked twice in outdoor smokers.

This article was first published on: goldbelly.com and was syndicated by MediaFeed.org

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