At gThankYou, we know that turkey and ham make perfect gifts for the holidays or all year long. But there are a lot of questions about how to handle and prepare these beloved meals. Do I buy cured or uncured ham? How do I prepare a juicy ham? What should I know about glazing a ham? How do I use leftovers in creative ways?
gThankYou, the leader in ham, turkey, and turkey or ham gift certificates, is here to help! Read on for definitions, tips, recipes, and more!
Much of what we know of ham is the cured city or country variety that you simply heat and serve. So, how do I differentiate between “cured or uncured ham”?
Uncured ham and cured ham are the same cut. However, unlike city and gourmet country hams, uncured ham skips the brining, smoking, and other treatments that add flavor. This results in a lighter pink or gray color, more akin to uncooked meat. Be prepared to put in a bit more effort, as uncured ham typically requires additional preparation and cooking time compared to its cured counterparts.
Some people consider uncured hams are a healthier alternative. Many are labelled as organic or natural. With uncured hams you won’t get any of the nitrites or nitrates used in many cured hams – a controversial addition for some. Fresh hams are generally less salty, too, even if you brine the pork yourself.
Know Your Cured or Uncured (Or Other) Hams
Here’s a good explanation of different types of ham from the experts at Better Homes & Gardens. Whether you prefer cured or uncured ham, make sure you know how to handle, cook, and store your ham safely.
From the same article in Better Homes & Gardens, “Hams look similar when wrapped in packages, so you’ve got to read the label to tell the difference.
Wet-cured hams, also known as city hams, are preserved by immersion or injection in a brine of water, salt, sugar, spices, and curing agents. Natural uncured hams use celery powder for preservation, while dry-cured hams, like country ham, are rubbed with salt and seasonings, smoked, and aged for four to six months. Smoked hams are either smoked over wood chips or have liquid smoke flavor injected, with specific wood types noted on the label.
“Wet Cured: Most hams are cured to preserve them. Wet-cured hams (also referred to as city hams) are immersed in or injected with a brine containing water, salt, sugar, spices, and curing agents like sodium nitrite, sodium nitrate, and potassium chloride.
Natural Uncured: Hams labeled as such are preserved using celery powder. For fruit, stick with oranges, pears, or apples. Skip fresh pineapple: its enzymes will ruin the texture.
Dry Cured: Country ham—a common dry-cured ham—is rubbed with salt and seasonings, often smoked, then aged four to six months.
Smoked: If labeled smoked, a ham has been smoked over burning wood chips or an atomized spray of liquid smoke. If a label identifies a specific wood type, the ham was smoked over it. If smoke flavor was injected, the label will read ‘smoke flavor added.'”
Tips and Recipes
- The USDA has a food safety sheet for ham that’s handy. Here’s a time table for cooking fresh hams. And you’ll want to see this chart on safely storing ham.
- The Food Network helps us avoid a dry ham (which no one enjoys)! “Combat this by always keeping your ham covered with aluminum foil while in the oven. After every application of glaze, be sure to cover it back up!”
- Curious about the differences among spiral hams? Tasting Table ranks a variety of spiral ham brands, most of which are available at your local grocery stores.
- Epicurious offers a great recipe for Grilled Molasses and Rum-Glazed Fresh Ham.
- Ham and pineapple isn’t just for pizza. If you’re seeking this sweet and salty combo, check out this recipe for an easy pineapple ham glaze from Chef Billy Parisi.
- Brine your own fresh ham using this beloved Home-Cured Holiday Ham recipe by Chef John at Allrecipes.
- We love pulling out the grill during the winter months, so we’re fans of doing a basic brine and then throwing ham on the grill.
Ham Soup Recipes
SPLIT PEA SOUP
Split pea is a hearty staple that’s even better when it’s studded with bits of ham. Ina Garten’s recipe for split pea soup, taken from the original Barefoot Contessa Cookbook, is a simple and delicious way to start.
To use your ham bone in this recipe, submerge it in the soup during the last 40 minutes of cooking. Depending how much meat comes off the bone, you may be able to reuse it if you refrigerate it between uses. Salt and pepper the recipe to taste.NEW ORLEANS RED BEANS AND RICE
John Besh’s beautiful, coffee table-worthy cookbook, “My New Orleans,” is 384 engaging pages of stories, recipes and Southern inspiration. This pot of red beans and rice was perfect on Super Bowl Sunday.This simple recipe starts with the trinity (green pepper, celery, onion) and gets flavor not only from smoked ham hocks, but also from bacon fat, cayenne pepper and, of course, Louisiana-made Tabasco sauce. The red beans freeze well, too.HAM BONE SOUP
Everything is better with bacon, and that includes Melissa Clark’s simple ham bone soup, adapted from an old Junior League cookbook.
According to Clark’s piece in The New York Times, “The soup was simple: boil a bone with beans and a bay leaf, and dinner was done.”
This one’s a good choice for using a slow cooker if you prefer. Add a green salad and some crusty bread and you have a wonderful meal to share and savor!
The Ultimate Holiday Ham Guide
To learn more about cooking ham, download our FREE eBook, the “The Ultimate Holiday Ham Guide“.
This popular free guide will walk you through how to choose a ham (such as cured or uncured ham?) offers lots of recipe and glaze choices, explains the various ways to cook ham, and provides helpful advice such as carving and storing ham leftovers.
It’s your go-to guide for all things ham around Easter, Christmas, or ANY day!
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Top Photo by KaroGraphix Photography on Unsplash
Ham Photo from Better Homes & Gardens
