If ham is the centerpiece of Easter dinner this year, check your options for choosing, slicing and serving it.
Here are some guidelines.
Types of ham
Hams are labeled according to the amount of water added to the ham during the curing process. Hams are dry-cured by rubbing salt and spices into the meat’s surface, or wet-cured with a brine solution containing water, salt, sugar and spices.
There are four types of ham to choose from:
Ham described as Old-fashioned, Country-style or Southern-style. This is a Southern specialty, a style of ham that’s dry-cured and contains no added water. It is extremely salty and is usually served in small portions, very thinly sliced.
Ham with natural juices. A favorite main-dish dinner choice, this ham has little water added in the curing process. Its velvety texture and attractive appearance make it a good choice for holiday meals.
Ham, water added. Suitable for steaks, thin slicing and shaving, ham with water added is a versatile choice. It retains more water during the curing process than ham with natural juices.
Ham and water product. Useful for sandwiches, this ham is commonly found in the deli and has the most water added. It is used for cold cuts, either shaved or sliced.
Bone-in or boneless?
Each ham variety comes either bone-in or boneless, but the flavor is the same. Bone-in hams can add style to the occasion, but can be tricky to carve. Boneless hams are considered more informal and easier to serve.
When serving bone-in ham, plan on 2 to 3 servings per pound. A boneless ham will yield 4 to 5 servings per pound. Bone-in hams are available whole, or as a shank or butt half.
Carving
Be prepared with the right tools and techniques for the job. Use a high-quality, freshly sharpened carving knife and cut only enough ham for immediate needs so that the remaining ham stays moist and juicy.
Simple steps for carving different types of ham:
Bone-in ham. Place the ham on its side. Steady the ham with a fork and cut several long slices off the thin side and turn the ham onto its cut surface. Make perpendicular slices to the leg bone. To loosen the slices, cut along the leg bone, removing each slice with the fork.
Boneless ham. Cut several long slices off the side, turn onto its cut surface and slice to the desired thickness.
The second time around
Ham leftovers can be great on their own or added to ingredients already in the pantry. Think savory sandwiches, ham pastas or ethnic-inspired dinner entrees. Here are some ideas.
Breakfast or brunch:
Pieces of honeydew and cantaloupe melon wrapped with ham strips.
Ground ham sauteed with pepper and fresh garlic, then added to scrambled eggs.
A one-dish breakfast of diced ham, frozen hash browns, canned cheddar-cheese soup, diced onions and your favorite seasonings.
Later in the day:
A classic spinach salad topped with diced ham, sliced pears, arugula and hot bacon dressing for lunch.
Diced ham and your choice of vegetables added to macaroni and cheese.
Ham kabobs for a weeknight meal. Toss ham cubes in a simple marinade, skewer with your favorite veggies and throw on the grill.
Ham added to pasta such as linguine (with ham as an alternative to chicken or shrimp).
Ham-stuffed pork chops: easily made by stuffing thick-cut pork chops with diced ham and flavorful ingredients such as spinach, onions or pine nuts.
Baked Ham with Cabernet-Peppercorn Glaze
This starter recipe developed by the National Pork Board calls for a 6- to 8-pound ham and makes 12 to 16 servings. If that’s not enough for your hearty party, see below for simple instructions for expanding the dish to serve 20 to 25 diners.
Ingredients
Directions
Heat oven to 350 degrees.
Combine wine, onion and thyme in medium saucepan. Bring to a boil; reduce heat. Simmer, uncovered, 5 minutes. Remove from heat. Set aside 1 cup wine mixture for serving sauce.
Place ham in shallow baking pan; score by making diagonal cuts, about 1/8-inch thick, in a diamond pattern in surface of ham.
Sprinkle with pepper and rub into surface cuts with fingers. Brush ham with 3 tablespoons honey.
Pour 1/4 cup of remaining wine mixture over ham. Bake ham in center of 350-degree oven for 1 1/2 to 2 1/2 hours or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140 degrees (about 15-18 minutes per pound), basting every 30 minutes with 1/4 cup more of remaining wine mixture.
Remove ham from oven. Transfer ham to cutting board. Loosely cover with foil. Let rest for 10-15 minutes before slicing.
Discard wine mixture in pan.
Meanwhile, combine 1/2 cup reserved wine mixture and chicken broth in medium saucepan. Bring to a boil; reduce heat. Simmer, uncovered, until mixture is reduced to 1 cup. Stir cornstarch into remaining 1/2 cup reserved wine mixture, then stir mixture into hot wine-broth mixture. Add 2 tablespoons honey and butter. Bring to a boil; reduce heat. Simmer, uncovered, for 2 minutes, stirring occasionally.
Note: To serve a crowd of 20-25 guests, use a 14- to 16- pound ready-to-eat, whole bone-in ham. Double the remaining ingredients in recipe, and ingredient proportions in recipe method.
Bake ham in center of heated oven for 3 1/2 to 4 3/4 hours, or until an instant-read thermometer inserted in the thickest portion (not touching bone) registers 140 degrees (about 15-18 minutes per pound), basting every 30 minutes with 1/2 cup more of remaining wine mixture.
Nutrition information per serving: 444 cal., 28 g total fat (10 g saturated), 125 mg chol., 133 mg sodium, 9 g carbo., 34 g pro., 0 g fiber.
