Cooked Ham Joints To Buy? Best 268 Answer

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This information is provided for personal use only and may not be reproduced in any way without the prior consent of Tesco Stores Limited or without due credit.

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Best Overall: Harry & David’s Spiced Brown Sugar Spiral-Sliced ​​Whole Ham

Why we chose it

This easy-to-serve ham is a surefire crowd pleaser and Harry & David remains one of the most respected and trusted suppliers on the market.

advantages

Pre-cut for easy serving

Glaze optional

Feeds a crowd

Disadvantages

No half ham option

Boneless

Holidays are meant to be celebratory and enjoyable affairs. Hams don’t get much more forgiving than Harry & David’s truly decadent spiced brown sugar ham. Dubbed a Christmas favorite, this succulent, 13- to 18-pound, fully cooked ham has thick pre-cut slices for easy serving. The delicious, tangy brown sugar glaze brings out the warm, feel-good aromas of the holiday season. The icing ships in a pack, so you can add as little or as much as you like before digging right in.

When you’re serving a holiday meal, what better way than to have the main course arrive dressed up for the occasion? That’s the appeal of a spirally sliced ​​ham.

We tried six and found one that was clearly the best. (Note: it wasn’t from Harry & David, a major mail order company whose website states that “diners at dinner can’t help but faint at the smell of his ham”. This ham turned out to be a bit dry and chewy.) Our winner: HoneyBaked, which was flavorful and consistently juicy and tender. The ratings provide information on taste tests in which our experts tasted three hams per brand.

Fancy looks aren’t the only reason these hams are an occasional treat. All only score fairly for nutrition based on calories, fat, sodium, sugar and other nutrients. Per 3-ounce serving, they have up to 160 calories, 10 grams of fat, and 1 to 4 grams of sugar. Applewood Farms is low in calories and fat; Omaha steaks, highest. (The numbers will vary depending on how pigs are raised and processed.) The ham’s main nutritional concern is sodium — up to 1,020 milligrams per serving in premium HoneyBaked, almost half the recommended daily allowance.

Each editorial product is independently selected, although we may receive compensation or receive an affiliate commission if you purchase something through our links. Ratings and prices are correct and items are in stock at the time of publication.

When it comes to picking the best ham for your next gathering, the choices are bone-deep.

Whether you’re planning an Easter celebration, a Christmas dinner or a big Sunday family dinner, few main dishes make an occasion feel quite as special as ham. But preparing the best ham is not always that easy. Before you go to the store, you need to consider many options. City or country? With or without bones? And what about spiral cutting? It’s enough to make your head spin. Well don’t worry! We’re here to show you the best ham you can buy for your special dinner.

Psst: These are our best Easter ham recipes for this year.

What is ham?

Before going into details, let’s clarify what a cut of meat is a ham. Ham comes from the hind leg of the pig and is then salted and dried or smoked. A whole ham can weigh 15 to 20 pounds and serve up to 30 people. Unless you feed a large crowd (or love recipes that use leftover ham), you probably don’t need to buy a whole ham. Instead, read on to find out which type of ham is best for you.

types of ham

Hams come in three styles: city, country, and fresh.

City hams are easiest to find at any local grocery store, and they’re easy to make, too. These are usually cured by brining and are sold fully cooked.

are easiest to find at any local grocery store and are easy to prepare too. These are usually cured by brining and are sold fully cooked. Country hams (both dry and uncooked) are harder to find. Country hams are dry-cured, hung to dry, and sold raw. They may or may not be smoked and can be very salty. Understandably, they can also be rather dry. They are either served in wafer-thin slices or soaked for 24 hours before cooking. The tough, intensely flavored meat is an acquired taste, but country hams — including Virginia hams — have a passionate following.

(dry cured and uncooked) are harder to find. Country hams are dry-cured, hung to dry, and sold raw. They may or may not be smoked and can be very salty. Understandably, they can also be rather dry. They are either served in wafer-thin slices or soaked for 24 hours before cooking. The tough, intensely flavored meat is an acquired taste, but country hams — including Virginia hams — have a passionate following. Fresh ham (uncured, uncooked) is even harder to find. Ask your local butcher about it (along with these other specialty meats).

The most popular city hams: Bone-in vs. Boneless

Boneless or boneless, look for the label for “ham,” “ham with natural juices,” “ham with added water,” or “ham and water product.” Hams with less water have a stronger flavor and a more natural texture.

Bone-in ham

If you are skilled at carving, choosing ham on the bone is well worth the effort. (This baked ham recipe delights every time.) The bone adds better flavor and texture to the meat. As a bonus, the leftover bone is great for making soups and stews, like this old-fashioned pea soup.

Bone-in hams are sold as half hams. When choosing ham on the bone, you also need to consider the part of the ham you are buying.

The thigh end (or leg piece) features the classic ham profile, making it a good choice for a perfect table. The meat tends to be leaner and has a long bone, making it easier to carve.

(or leg piece) has the classic ham profile, so it’s a good choice for a perfect table. The meat tends to be leaner and has a long bone, making it easier to carve. The back end (the top half of the ham) has a more tender, fatty meat and gives it a richer flavor. However, it has a T-shaped bone inside that can be difficult to carve. But don’t worry, because we have tips on how to carve ham perfectly.

How Much to Buy: Plan on 3/4 to 1 pound per person.

Editor’s tip: A half-boneless ham – where the thigh bone is removed but the leg bone remains in – offers a win-win combination of easier carving without the loss of flavor caused by the bone.

Boneless ham

If convenience is more important to you than presentation and flavor on the bone, boneless ham is always an option. In this style, the bone is removed and the ham is pressed into the familiar oval shape. Boneless ham looks like a solid piece of meat because the added salt breaks down its proteins, effectively reshaping it. Obviously this is the easiest carving. You won’t go wrong with this simple and elegant ham recipe.

How Much to Buy: Plan on 1/2 pound of boneless ham per person.

What about spiral cut ham?

Generations of butchers have endeavored to carve hams around the bone. But that all changed in the 1940s when Harry Hoenselaar invented the spiralizer. It holds ham while an oscillating blade makes thin cuts in the meat around the bone. Today, spiral ham — pre-cooked, pre-sliced ​​city ham — is a festive classic to reheat and serve.

It’s worth noting that many spiral-cut hams are glazed, so they’re not a good choice if you’re following a specific recipe (like this gorgeous holiday ham). Be sure to read the label to ensure you’re getting an unglazed ham.

Other common types of ham

The style, bone and cut of the ham aren’t the only things to consider. Here are some of the other ham terms you might see at the grocery store or when browsing recipes:

Heritage Ham is a collection of pig breeds that were widespread before large-scale commercial pig farming became the norm. These breeds are typically raised on small farms and sold locally, at farmers markets, or online.

is a collection of pig breeds that were common before large-scale commercial pig farming became the norm. These breeds are typically raised on small farms and sold locally, at farmers markets, or online. Cured ham is a fairly common way to add a lot of flavor to a cured ham. This can be done by the manufacturer, clearly stating this on the packaging, or by a home cook with a smoker (learn how to smoke a ham at home). You can even contact grill restaurants in your area and ask if they offer ham to go.

is a fairly common way to add a lot of flavor to a cured ham. This can be done by the manufacturer, clearly stating this on the packaging, or by a home cook with a smoker (learn how to smoke a ham at home). You can even contact grill restaurants in your area and ask if they offer ham to go. Glazed ham is a cooking technique in which ham is topped with flavored sugar, maple syrup, or another sweet concoction during baking to form a caramelized exterior. Our Sugar Glazed Ham and Maple Peach Glazed Ham are two delicious examples of glazed ham.

is a cooking technique in which ham is topped with flavored sugar, maple syrup, or another sweet concoction during baking to form a caramelized exterior. Our Sugar Glazed Ham and Maple Peach Glazed Ham are two delicious examples of glazed ham. Spiced ham is a mixture of finely chopped cooked ham and spices, which is then canned or formed into a loaf for lunch. Spam is the best known brand of seasoned ham and can be eaten hot or cold for breakfast, lunch or dinner. Here’s everything you need to know about spam.

Whatever type of ham you try, we’re confident you’ll make it! If you need a start, our test kitchen tested the best holiday hams you can buy. And if you need more tips, our experts have explained step by step how to cook a ham.

Pieces of Ham | Types of Ham | Smoked ham | water content

Boned / Boned | Cooked / uncooked ham pieces

Hams are cuts of pork that come from the hind leg. The different cuts of the ham are shown below. Ham Pieces Description Whole Ham End The top piece of the pig’s hind leg. The hind end is meatier but contains more fat than the thigh end of the whole ham and is harder to carve as it contains hip and hip bones. If the piece that says “butt half” is found, the middle slice of ham hasn’t been removed. When the middle slice has been cut from it, the cut is called the “butt part”. Butt end Lower section of the hind leg of the pig. The thigh end contains less fat, is not as meaty as the butt, but contains only one leg bone, making it easier to carve. It has a slightly sweeter taste. If the piece that says “Hip Half” is found, the middle slice of ham hasn’t been removed. When the center slice has been cut from it, the cut is called the “shank portion”. Center Ham Slice Also referred to as a center cut ham steak, this piece is about ½ to 1 inch thick and is cut from the center of the ham where the hind end and thigh end separate. It is available cured and smoked. The middle slice of ham is the best cut from the ham. Types of Ham Hams are available fresh or cured and sometimes smoked. There are many different types of ham that differ in the methods of curing and processing. The curing process serves to preserve the ham, develop a deeper color and intensify the flavor of the ham. Hams are larger pieces that are used for several people. A whole ham can weigh 10 pounds. up to 20 pounds. or more, but are generally sold in half. They’re fairly low in fat but high in sodium, and come bone-in, boneless, or boneless. There are three basic types of ham. The types are explained below. Types of ham Description Fresh ham Fresh hams are pieces of the hind leg that are not cured or smoked. They are greyish-pink when raw and greyish-white when cooked. Fresh ham is prepared using the same methods as other fresh cuts of pork and tastes similar to roast pork. Raw ham Sometimes referred to as country ham, these are pieces of a pig’s hind leg that have been cured without injecting water. A curing compound consisting of salt and other ingredients, which may include sugar, sodium nitrate, nitrates, phosphates, and other spices, is rubbed onto the surface of the ham. The ham is then hung up to dry and can mature anywhere from a few weeks to over a year, depending on the type of ham. In general, the aging process is about six months. During this time, the curing mix permeates the entire ham, drawing out moisture and thereby preserving the ham. The weight of the ham is reduced by 18 to 25 percent. The loss of moisture creates a more intense flavor and deepens the color of the ham. Raw ham can also be smoked. Dry-cured ham is saltier and drier than the typical ham you find in regular grocery stores.

Due to the long maturing period, country hams often form a layer of mold on the outside. This mold is not harmful, but an indication of proper aging. The mold is easy to scrub off. Frequently aged hams also develop white spots throughout the meat. The spots do not affect the quality of the meat. Because of the saltiness of country hams, they are generally soaked before cooking to reduce the salt content. Dried country hams can be found at a market near the area where they are made, but they usually have to be specially ordered. There are also cured hams that aren’t country hams, such as prosciutto ham, a lightly salted cured ham that’s air-dried and served raw for many months. Wet (or salt) smoked hams Also known as town hams, these are cuts from a pig’s hind leg that have been cured by soaking or injecting water and curing ingredients. The curing solution consists of water and curing ingredients such as salt, sugar, sodium nitrite, sodium nitrate, honey, spices, spices, and artificial flavorings. The ham can also be boiled or smoked. Wet-dried city hams are mass-produced and are usually ready for the market in one to seven days. Their taste is less intense than a raw ham. The city ham is the type of ham that is commonly found in a typical grocery store. It is popular for its pink color, moisture and sweet taste. Smoked ham The ham is smoked after curing. Not all hams are smoked, but many are smoked to add color and flavor to the meat. After curing, the hams are hung in smokehouses where they are exposed to the smoke and temperature of smoldering hardwood fires. Red oak and hickory are two of the most popular hardwoods, but others such as apple, pecan, and maple are also used, each imparting their own unique flavor. The smoky flavor doesn’t really penetrate the meat, but rather imparts an aroma. Some processors add smoke flavor by adding liquid smoke to the curing solution. Smoking also aids the curing process by drying the meat if moisture escapes, and because the smoke is toxic to pathogens, it sterilizes the surface of the meat. Proper temperatures must be maintained during the smoking process to produce the desired product. Some hams are smoked at a higher temperature to produce a cooked ham. This process is called “hot smoking” and raises the meat temperature to 135° to 140°F. Hot smoking is generally used as an alternative to cooking or baking a wet cured ham. Raw ham generally uses a process known as “cold smoking”. Cold smoking is performed at a temperature in the range of 70° to 110°F. It aids in the drying process and adds flavor to the meat, but does not cook the ham

Ham – Water Content The amount of water contained in a ham affects its taste, texture and price. Most radio amateurs fall into one of the 4 categories shown below. Ham A ham labeled “Ham” must contain at least 20.5% lean protein and no water. This type of ham is cured dry without adding water. They are generally sold in specialty stores or must be specially ordered. They have an intense flavor and are very salty. The ham is sliced ​​very thinly when served.

Ham with Natural Juices A ham labeled “Ham with Natural Juices” contains at least 18.5% protein and has had a small amount of water added to it after curing. Its cured weight must not exceed its uncured weight by more than 8%. This ham is wetter and has a smoother texture, making it a popular choice for a special dinner. Ham – Water Added A ham labeled “Ham – Water Added” has a minimum of 17% protein and no more than 10% solubility. Its cured weight must not exceed its uncured weight by more than 8%. The extra water content makes this ham more versatile. It is commonly used for steaks and slices. Ham and Water Products A ham product that contains less than 17% protein and may contain any amount of water. The water content must be clearly stated on the label as “% of added ingredients”. This type of ham is excellent for thin slicing and shaving. Commonly found in the sandwich meat deli. The more water the ham contains, the lower the price. But it also lowers the nutritional value and makes the meat more perishable. Ham – Bone-in/Boneless Ham comes in a variety of forms such as: B. Boneless, boneless and boneless. Ham on the Bone – This type of ham can be a butt or drumstick, or it can be a whole or half leg with hip, thigh and/or drumstick bones left as part of the ham. Bone-in hams are more attractive and tastier. Half Boneless Ham (partially boned) – A ham from the leg primary cut that leaves only the leg bone. The hip or lower leg bone has been removed, making carving easier. The remaining leg bone helps flavor the ham. Boneless Ham – A round, oblong, or rectangular cut with the hip, thigh, and thigh removed. Most of the fat has also been removed. Boneless hams are easier to carve because there is no bone to carve around, but without the bones the ham lacks the flavor of a bone-in ham. Texture is also affected by the processing methods used to separate the meat from the bones. There are also boneless hams, which are made from small pieces, and reformed hams (oval), intended to be sliced ​​and used in sandwiches. Ham – Cooked / Uncooked Fully Cooked Ham – A ham that has been thoroughly heated to a temperature in excess of 60ºC during part of its processing, making it ready to eat without further cooking. These hams are labeled “fully cooked,” “ready to eat,” or “heat and serve.” They can be eaten straight from the package or reheated to an internal temperature of 140°F for a richer flavor. Partially Cooked Ham – A ham that has been heated to an internal temperature greater than 137°F but less than 148°F during part of its processing. Most commercially processed hams are heated to a temperature of 140°F. Temperatures reaching 137°F will kill the Trichinella spiralis parasite. A partially cooked ham requires additional cooking before consumption. It must be heated to an internal temperature of 160°F. Uncooked Ham – A ham that has not reached an internal temperature greater than 137°F during processing. Raw hams are generally raw hams, although raw hams are also available fully cooked. A cured ham requires more preparation and cooking time than a partially or fully cooked ham. Cooked Ham – A ham that has been boned, cured and fully cooked using a process that involves boiling the ham in water. It is ready to serve as sliced ​​ham or ham pieces.

Roast ham is traditionally served for Boxing Day dinner in the UK, but is delicious all year round. It’s a rich and generous cut of meat that can be eaten hot or cold.

Equally perfect with hash browns and gravy, as a filling in a sandwich or mixed into a summer salad, a piece of ham – or ham as it is called when cooked – is easy to prepare.

Whether you’re roasting ham in the oven or using a slow cooker, our expert guide covers everything from how long your ham should cook to how much ham you need per person.

Also check out our guides to the best roast potatoes and great red wines – based on our independent consumer taste tests.

How to cook a ham dish

Weigh your joint to calculate the correct cook time – it’s about 20 minutes per 450g, plus an additional 20 minutes. Place the roast in a large skillet along with any spices you wish to add (e.g. peppercorns, onions, cinnamon, bay leaves, carrots). Cover with cold water and bring to a boil. Cook for half the cooking time, skimming and discarding any white foam that rises to the top. Drain (save the water for the broth if you like) and let cool slightly before removing the rind and scoring the layer of fat. Set the oven to: 180°C/160°C fan/gas level 4 Place the meat in a roasting dish lined with foil, cover loosely with foil and place in the preheated oven. Bake for the remainder of the cooking time. Remove the foil 20-30 minutes before the end of the cooking time and brush the joint with a glaze of your choice – for example honey or maple syrup. Cook uncovered until glaze is golden.

Need to cook a ham before frying?

Not necessarily. However, cooking it first is much quicker and keeps the meat juicy. But if you prefer not to cook your ham or you don’t have a large enough pan, you can just use the oven.

You will need to soak the ham for around 12-48 hours to remove the excess salt before cooking. You don’t have to do this when cooking a ham.

Cooking times will also be longer – about 30 minutes per 450g plus an additional 30 minutes.

Cooking times for ham

Once you know the weight of your ham, you can calculate roughly how long it will take to cook. The total cooking times for a piece of boneless ham—cooking and roasting—are as follows:

750g – 1 hour

– 1 hour 1 kg – 1 hour 5 minutes

– 1 hour 5 minutes 1.5 kg – 1 hour 25 minutes

– 1 hour 25 minutes 2 kg – 1 hour 50 minutes

– 1 hour 50 minutes 2.25 kg – 2 hours

– 2 hours 2.50 kg – 2 hours 10 minutes

– 2 hours 10 minutes 2.75 kg – 2 hours 25 minutes

– 2 hours 25 minutes 3kg – 2 hours 45 minutes

If you prefer to just roast it in the oven you can change the cooking time to 30 minutes per 450g plus an additional 30 minutes.

Also pay attention to the cooking times on the packaging or ask the butcher if you are not shopping in the supermarket.

Cooking times may also vary depending on how well your oven maintains its temperature. When we’ve tested ovens, we’ve found that some ovens overheat by 30°C above the temperature you set on the dial – enough to turn a perfectly tender piece of ham into a grilled mess.

Choose an oven that cooks accurately and evenly – check out all our built-in, freestanding and range cooker reviews.

What size ham do I need?

When trying to calculate how much ham you need to cook, a good rule of thumb is around 200g per person for a boneless cut. The list below will give you a rough idea of ​​how much ham you need to feed everyone at your dinner table.

400g – 600g is enough for two people

800g is enough for two people – 1kg is enough for four people

enough for four people 1.2 kg – 1.4 kg enough for six people

enough for six people 1.6 kg – 1.8 kg enough for eight people

enough for eight people 2kg – 2.4kg is enough for 10-12 people

Enough for 10-12 people 2.6kg – 3kg – Enough for 13-15 people

Avoid serving undercooked ham to your guests — check out our reviews of the best meat thermometers

Slow cook ham

Weigh your joint to calculate the correct cooking time – it’s about 1-2 hours per 450g in the slow cooker plus another 15-20 minutes in the oven. Place the ham in the slow cooker with a quartered onion and cover with cold water. Cook for the calculated cooking time on low until the ham is tender. Top up with boiling water to cover the meat. Drain (save the water for the broth if you like) and let cool slightly before removing the rind and scoring the layer of fat. Set the oven to: 220°C/200°C Convection/Gas Mark 7 Place the meat fat-side up in a foil-lined roasting tin and brush with your choice of glaze – honey or maple syrup, for example. Place in the preheated oven and cook for 15-20 minutes, or until the fat is nicely browned.

Check out all of our slow cooker reviews.

Recipes for ham glaze

There are many different ingredients you can use in a glaze, but a good rule of thumb is a combination of sweet, tangy, and tangy flavors. For example:

Sweet – brown sugar, honey, jam, maple syrup

– Brown Sugar, Honey, Jam, Maple Syrup Fizzy – Pineapple Juice, Apple Cider Vinegar, Orange Juice

– pineapple juice, apple cider vinegar, orange juice Spices – mustard, cloves, garlic

A classic combination is honey and mustard, but feel free to experiment to find your favorite.

Simply stir the ingredients together and spread them over your ham. If you prefer a thicker glaze, you can also cook it before adding it to your meat.

See all of our best food and drinks

What to serve with ham

Potatoes – roasted, mashed, boiled or au gratin

– roasted, pureed, boiled or au gratin Summer vegetables – asparagus, corn on the cob, peas, broad beans

– Asparagus, Corn on the Cob, Peas, Broad Beans Winter Vegetables – Broccoli, Cabbage, Kale, Leeks, Carrots, Parsnips, Brussels Sprouts, Sweet Potato, Squash, Celeriac

– Broccoli, cabbage, kale, leeks, carrots, parsnips, Brussels sprouts, sweet potatoes, squash, celeriac, cold cuts and pickles

In a sandwich – with fillings like mustard, chilli jam, cranberry sauce, arugula and cheese

– with fillings such as mustard, chilli jam, cranberry sauce, arugula and cheese Salads – Caesar Salad, Waldorf Salad

– Caesar salad, Waldorf salad In a quiche – with side salad

– with a side salad Soups – peas and ham, vegetables and ham

– Peas and ham, vegetables and ham fried egg and fries

Leftover cranberry sauce or Christmas Day stuffing can also be served with your ham, and for the ultimate Boxing Day sandwich, you can add these and some leftover cheese, like brie, to your ham slices for a truly indulgent snack.

Instead of gravy, parsley sauce goes well with a ham and is a nice change of pace after a Christmas Day turkey.

The A-Z of wine pairings – discover which wine goes well with ham and ham.

More ham recipes

Jamie Oliver’s ham recipes

Dubbed the “perfect festive centerpiece,” Jamie’s Sticky Mulled Wine Glazed Ham is a great alternative to your traditional Christmas turkey. It consists of a mixture of orange marmalade, pineapple, festive spices and, of course, wine.

Another of Jamie’s ham recipes swaps out the wine for rum and jerk spice. However, it requires an overnight marinade, so you need to start preparing it the day before serving.

Nigella Lawson’s Ham in Coke Recipe

Instead of water, Nigella cooks her ham in Coke before drizzling it with molasses and toasting it.

It might sound strange at first, but don’t judge until you’ve tried it. Nigella’s ham in the Coca-Cola recipe has actually become one of the most popular ham dishes.

Ham recipe by Delia Smith

Delia’s ham recipe only has a handful of ingredients and requires you to create a packet for your ham to cook.

Seasoned with mustard, sugar and cloves, Delia’s Sugar Glazed Whole Ham is a delicious recipe served hot or cold.

Once you’ve perfected your ham recipe, head straight to our guide to making roast potatoes.

What to do with leftover ham?

Leftover ham is a great sandwich filler, and you can also have leftovers in gravy or parsley sauce with roasted veggies (bubble and squeak). You could use it in a pie along with some leftover turkey and maybe some leeks and carrots.

Can you freeze a ham joint?

Yes, ham (cooked and raw) can be frozen in an airtight container or bag for up to four months.

Make sure the ham is completely cool before freezing and only reheat once after thawing.

You should also keep in mind that a whole roast takes a while to thaw — you should wait at least 36 hours for it to fully thaw in the fridge.

Check out all our fridge freezer reviews.

How to recognize cooked and uncooked ham

It is important to recognize the differences between fully cooked and uncooked ham to prevent foodborne illness.

Have you ever wondered if you need to cook a ham or if you can eat it straight from the cooler without cooking? We buy ham at the deli and don’t have to cook it which can be confusing. In short, the answer is that when cured, smoked, or baked, ham is considered “pre-cooked” and would not technically need to be cooked. This also includes the ham that is bought in the delicatessen. In fact, most hams sold to consumers are already cured, smoked, or baked. As a delicacy, it can be eaten straight from the refrigerator, but other hams are usually reheated to enhance flavor and texture. You can also buy fresh ham that needs to be cooked before eating.

You can tell if the ham has been processed because the packaging says what type of ham it is. If a ham has a package label that says it needs to be cooked (e.g., “cook thoroughly”), it should also include cooking instructions. It should clearly state that cooking is required.

Even smoked ham needs to be refrigerated at a temperature of 40 degrees Fahrenheit or below. The exception is if the ham is canned or dry cured then it can be stored at room temperature. Country ham and prosciutto are examples of raw ham. Most hams can be safely stored in the fridge for three to five days and in the freezer for three to six months, but specific times can be found online as there is some variation.

The USDA recommendations state: “Set the oven temperature to 325°F. Cook all raw fresh hams and ready-to-eat hams to an internal temperature of at least 145°F as measured by a food thermometer before removing the meat from the heat source. For safety and quality reasons, allow the meat to rest for at least three minutes before carving or eating. For reasons of personal preference, the consumer may choose to cook meat at higher temperatures. Reheat cooked hams packaged in USDA approved equipment to 140°F and all others to 165°F.”

Specifications Size / volume 1.3 kg Ingredients Pork leg (87%), water, salt, stabilizer: triphosphates; antioxidant: sodium ascorbate; Preservatives: 𝐏𝐨𝐭𝐚𝐬𝐬𝐢𝐮𝐦 nitrate, sodium nitrite. Warnings Not suitable for microwave cooking. Always wash hands, all surfaces and utensils after handling raw meat. Although every effort has been made to remove bone, some small bones may remain. Make sure the product is thoroughly cooked and consistently hot. Don’t reheat. Front of Pack Per 100g serving Energy (8400kJ/2000kcal) 663kJ, 159kcal 8% fat (70g) 9.8g 14% MEDIUM saturated fat (20g) 3.9g 20% ​​MEDIUM sugars (90 g) <0.5g <1% LOW Salt (6g) 2.2g 37% HIGH Manufacturer Aldi Stores Ltd, PO Box 26, Atherstone, Warwickshire, CV9 2SH Country of origin United Kingdom Nutritional information Per 100g: Energy 663kJ , 159kcal Fat 9.8g of which saturates 3.9g Carbohydrates <0.5g of which Sugars <0.5g Fiber 0g Protein 17g Salt 2.2g Brand Name Oakhurst Storage Instructions Chill below 5°C at bottom of refrigerator store. Use immediately after opening. Suitable for freezing. Freeze by the date shown and use within a month. Thoroughly thaw on the bottom of the refrigerator before use and consume within 24 hours. Never defrost in a warm room. Do not refreeze after defrosting. Oakhurst brand Allergy Advice For allergens see ingredients in bold Instructions for use Always wash hands, all surfaces and utensils after handling raw meat. Remove outer packaging, leave sleeve on joint. All devices vary, the following are guidelines only. Let the meat rest for 5-10 minutes before cooking. Place the roast on a baking sheet and cover loosely with foil. Bake for 2 hours on the middle shelf of the preheated oven. Remove foil for the last 30 minutes. COOKING: Place the roast in a saucepan with enough water to cover. Bring to a boil, skim the surface, cover with a lid and simmer over low heat for 1 hour 20 minutes. Leave to rest for 5 minutes and remove the outer casing before carving. Legal name Unsmoked roast ham with added water made from pieces of cured pork thighs. Maximum purchase quantity 10 Disclaimer Please read all product labels carefully before use or consumption. Although we make every effort to ensure that product information on our website is correct, this information will change from time to time. This may include changes to allergy notices, ingredient lists, nutritional guides, or nutritional advice. These changes may mean that the products in our stores may differ from the products that we show on our website. If you have any questions, please contact customer service on 0800 042 0800.

Whilst every care has been taken to ensure product information is correct, food products are constantly being reformulated so ingredients, nutritional value, nutrition and allergens may change. You should always read the product label and not solely rely on the information on the website.

If you have any questions or would like advice on Tesco branded products, please contact Tesco Customer Service or the manufacturer of the product if it is not a Tesco branded product.

Whilst product information is updated regularly, Tesco cannot accept liability for inaccurate information. Your statutory rights remain unaffected.

This information is provided for personal use only and may not be reproduced in any way without the prior consent of Tesco Stores Limited or without due credit.

Copyright 2022

A ham isn’t just for Christmas – it’s a good investment all year round, from picnic season to birthday parties to New Year’s Eve. Glaze it and watch the crowds flock.

Grabbing a cold ham from the fridge is one of the highlights of the holiday season for some. Once glazed and studded with decorative carnations, you have a real feast on your hands. And the best part is, it just keeps giving—even a small ham roast will keep a household sandwiched for up to five days. It’s not for nothing that this cola ham with maple glaze is one of our most popular recipes at Christmas time.

Both ham and ham are cut from the hind legs of a pig. Ham is sold raw and ham is sold ready to eat. Ham was cured in the same manner as bacon, while ham was dry-cured or boiled. Once you have cooked your ham, it is called a ham.

To prepare your Christmas ham you need to buy a ham – choose smoked or unsmoked and boned or boneless depending on the recipe and preference.

How do you prepare a ham dish?

Soaking the ham in water to remove saltiness is generally a thing of the past, but check with your butcher or check package directions to be sure.

First, weigh your meat to calculate cooking times. You need to cook 20 minutes per 450g, plus 20 minutes. Place the meat in a large pan, cover with cold water and bring to a boil, seasoning to taste (cinnamon, bay leaf, peppercorns, coriander seeds, and onions work well). Cook for half the calculated cooking time, periodically skimming and discarding any white foam that rises to the surface. Drain, reserving the broth if you like and allow to cool slightly. Remove the top layer of skin, leaving a thin layer of fat around the meat. Place in a roasting tin lined with aluminum foil, cover with more foil and bake at 180°C/160°C fan/gas 4 for the remainder of the cooking time. 20 to 30 minutes before the end of the cooking time, brushing with the glaze of your choice – a mixture of maple syrup and coarse mustard is good. Cook uncovered until glaze is golden. Try Caroline’s ham recipe.

Watch this video guide for advice on glazing and roasting a ham:

The best ham and ham recipes

Glazed ham

Add a sticky honey-mustard glaze to the ham for a delicious sweetness that contrasts with the saltiness of the meat. It’s great for a celebratory dinner.

Glazed ham

Seasoned Christmas ham with membrillo glaze

This Christmas ham recipe uses sweet and gooey quince paste, or “membrillo.” It also uses the time-honoured method of studding your joint with cloves. It’s easy: Score the skin in a diamond pattern, then pierce the center of each diamond with a clove.

Seasoned Christmas ham with membrillo glaze

Slow Baked Sticky Ham

Bypass the pre-cooking phase and use an all-in-one slow-cooking method. This tropically flavored ham recipe is made with syrup, pineapple juice and allspice and slow cooked in the oven for 4 hours until buttery smooth.

Slow Baked Sticky Ham

Cola ham from the slow cooker

Cook your ham in a few liters of coke to really increase the stickiness. Once you’ve cooked the roast in its soda bath, drain and transfer to a roasting pan and glaze with a maple and mustard mixture.

Cola ham with maple mustard glaze

Cola ham from the slow cooker

Sticky Maple Glazed Ham with Baked Apple Sauce

The secret of this storybook ham is to slowly roast it in a foil packet in a spiced apple juice bath. The steamy environment allows the flavors to mingle in a dreamy milieu. It’s all topped off with a maple glaze, whole baked apples, and golden (yes, golden) star anise.

Sticky Maple Glazed Ham with Baked Apple Sauce

Recipe for leftover ham

Classic pub grub

Who would turn up their noses at a traditional plate of ham and puree? It’s ideal for the post-Christmas period when everyone is a little full and makes a great easy dinner all year round. The salty ham goes perfectly with sweet apple and a crunchy celeriac purée.

Ham steaks with leek and celery puree

pot ham

This one is perfect if you have a spare piece of ham. Shred into threadlike strips, then pour over clarified butter. The set yellow top layer is a traditional preservation closure for meat and fish.

pot ham

Add to the soup

Peas and ham are one of the best soup combinations. Our light green version uses grated ham as a garnish to finish. For a really rich flavor, reserve any cooking liquid from homemade ham and use it as broth.

Pea and ham soup

Warming winter cakes

This sensational chunky cake makes great use of festive leftovers. Pair your ham with cranberries, pistachios and warm Christmas flavors like nutmeg, mace and sage. It calls for homemade hot water crust pastries, so one for a long kitchen session.

Four & Twenty Chicken & Ham Pie

Soft soufflé omelette

Whisk Ready: Give your omelet the soufflé effect to dress up a brunch table. But not too much – this variant with leftover ham tastes best with baked beans.

Cheese and ham soufflé omelet

Try one of our other Christmas ham recipes and see what you can make with your leftovers.

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Do you have a penchant for homemade ham? Share your recipe with us below…

kind of pork

Sliced ​​ham

Ham is the hind leg of pork after it has been cured by dry salting or curing,[1] which may or may not be smoked.[2] Strictly speaking, a ham is the bottom end of a whole side of bacon (including the rump), ham is just the rump that is cured on its own. [3] Like bacon, it must be cooked before it can be eaten; In this sense, ham is comparable to fresh pork and differs from raw ham like prosciutto. The term is primarily used in the United Kingdom and Ireland, while other dialects of English largely make no distinction between gammon and gammon.

Ham Hock, Ham Hock or Haxe is the back end of the joint and contains more connective tissue and tendons.[5]

In the UK and Ireland, cooked ham chunks are often served at Christmas. It’s available in most supermarkets either whole or cut into steaks, which can then be pan-fried much like bacon.

The word “gammon” derives from the Middle English word for “ham”, gambon, attested since the early 15th century, and derives from Old North French gambon, itself derived from Old French jambon, which is conjoined with modern French word is identical for “ham”. Attested since the 13th century, Old French jambon derives from Old French jambe (gambe in Old Northern French), which in turn derives from Late Latin viol, meaning ‘leg/hock of a horse/animal’, which can ultimately be traced back to Greek kampe, meaning “a bend/joint,” which comes from Proto-Indo-European *kamp- (“to bend; crooked”). In some English dialects, a similarly derived “gambol” refers to a “leg”.

See also[edit]

To enhance the flavor of the microwave ham, use flavorings like bay leaves, cloves, cinnamon sticks, sugar, and brown sugar. It can also be cooked with fruit or in wine or fruit juices to give it a unique flavor. When heating ham in the microwave, it’s best to follow the manufacturer’s instructions, as different types of microwaves have different cooking times depending on their size and power. Half hams or portions cook better in the microwave than whole hams. Ham should be microwaved on a medium-low setting to allow heat to penetrate the center so the ham is properly cooked without overcooking the outer layers.

Microwave Various types of ham Cured ham (on the bone) | Whole Cooked Ham (on the bone) | Fully Cooked Ham (Boneless) Note – Microwave with Aluminum Foil: Before using foil in the microwave oven, read the instruction manual for that oven to see what is recommended. Some models are made to protect the magnetron tube, which allows the use of small amounts of metal such as aluminum foil and metal skewers. Do not use foil unless the manufacturer recommends using it. Care should be taken when using foil in the microwave. Only use thin strips or small pieces just big enough to cover the areas that need to be protected from overcooking. The foil pieces need to be kept 1 inch from the oven walls and 1 inch apart.

Cover only the outer cut edge with a thin strip of foil (see note above) to protect it from overcooking and place the ham cut-side up in a cooking bag. Seal the bag and place in a microwave-safe casserole dish. Make slits on the top of the cooking bag to allow steam to escape. Microwave on 50% power and cook 12 to 15 minutes per pound. Turn and turn the ham halfway through cooking. Remove the ham from the oven when its internal temperature has reached 155°F. Let the ham rest for 15 minutes before carving. Ham should reach 160°F after resting.

Fully Cooked Ham Half or Portion (on the bone): Cover only the outer cut edge with a thin strip of foil (see note above) to prevent overcooking and place ham in a microwave-safe casserole dish. Cover with vented plastic wrap and microwave on 50% power. Cook for 10 to 12 minutes per pound. Turn and turn the ham halfway through cooking. Remove the ham from the oven when its internal temperature has reached 135°F. Let the ham rest for 15 minutes before carving. Ham should reach 140°F after resting.

Cover only the outer cut edge with a thin strip of foil (see note above) to protect from overcooking, and place ham in a microwave-safe casserole dish with 1/4 cup water. Cover with vented plastic wrap and microwave on 50% power. Cook for 10 to 12 minutes per pound. Turn and turn the ham halfway through cooking. Remove the ham from the oven when its internal temperature has reached 135°F. Let the ham rest for 15 minutes before carving. Ham should reach 140°F after resting. When microwave cooking, stick to recipe times as closely as possible and make proper adjustments for any variances in microwave sizes. The ham should be cooked for the time specified in a recipe, as you can always cook it longer if it’s not done, but you want to be sure it doesn’t overcook. It is important to follow the cooking test times given in the recipes as the meat will continue to cook through conduction after it has been removed from the microwave. After the proper standing time, check the ham for doneness in several spots with a meat thermometer to ensure it has been cooked evenly throughout.