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I want to do a ham for Thanksgiving dinner and saw they have several kinds. I know I don't want the preseasoned/glazed one and prefer to do it myself.
Which cut do you recommend? And why? (better flavor, less bone etc?) I see shank, shoulder, half, butt etc. I would like more meat than fat if that makes a difference.
I buy the spiral cut ham. It makes life so much easier. Brand names seem to differ in parts of the country but Gwatney is a good name and I used to buy Smithfield, but that one is off the books for me.
I buy the spiral cut ham. It makes life so much easier. Brand names seem to differ in parts of the country but Gwatney is a good name and I used to buy Smithfield, but that one is off the books for me.
What part of the ham is that? I don't have that brand. (and I wouldn't touch Smithfield either!)
Now that Hamilton hams have been bought out by Smithfield I only buy Smithfield half/whole hams. They're absolutely delicious! I prefer a savory, juicy ham and not the sweet stuff.
ham is the meat off the back legs/hidquarter of a pig- a pork butt, or pork shoulder picnic is off the front shoulders of the pig.
ham can also be fresh or uncured/not smoked-again-the meat on the hindquarter of a pig
different types of hams
the basics
shanks & butt portions,
these are the most commonly sold, because the shank portion ham is usually the cheapest ham sold-
the shank portion is usually around 10lbs, still has the pork hock on it(great for pea-soups)-the butt half is a great value-still fairly cheap, with less waste than a shank-usually around 7-8lbs
the next better ham is called the semi-boneless ham, this is one of the best bone in hams you can buy- with little waste
the skinless shankless hams are one of the best you can buy- usually these have a local or regional favorite name-but cooks , hatfield make a good one
these are whole hams, ranging from 16-25lbs, you can have these split, or sliced into ham steaks, whatever you want-just ask the butcher
spiral sliced- these are pre-sliced as we all know-be very careful not to overcook these-these can be very dry!!
my personal favorite is the semi-boneless, usually around 7-9lbs, around 1.89lb its got the great bone in flavor and not as pricey as the sknls shankless hams that are usually over 2.00lb
the hams today-most are smoked/cured -fully cooked, you just have to warm them in the oven- be careful you dont overcook them,,,,,i usually go 10-12 mins per lb
the picnic or pork shoulder is also cured/smoked, many still call it a ham, but these are good for boiled dinners-simmered in a pot with veggies-not baked
the "butt" is a pork shoulder, usually sold fresh, not considered a ham around these parts
their are many boneless hams on the market some of these are decent- tho look at the label and notice the water/moisture content- some of these are formed and pumped
if you do buy a boneless ham, be careful not to overcook, and slice thin when serving -(can be a bit dry)
the "daisy roll" or daisy ham is from the front of the pig, lots of flavor, because its half fat-not really a ham
if you want a very easy, fool-proof ham,,,buy the thick center cut slice, also called the ham roast, these have little waste and are very good
usually figure 1-1.5lbs per serving on bone in hams,,a little less if many kids,, if boneless, go 1/2-3/4lb per serving
ham is the meat off the back legs/hidquarter of a pig- a pork butt, or pork shoulder picnic is off the front shoulders of the pig.
ham can also be fresh or uncured/not smoked-again-the meat on the hindquarter of a pig
different types of hams
the basics
shanks & butt portions,
these are the most commonly sold, because the shank portion ham is usually the cheapest ham sold-
the shank portion is usually around 10lbs, still has the pork hock on it(great for pea-soups)-the butt half is a great value-still fairly cheap, with less waste than a shank-usually around 7-8lbs
the next better ham is called the semi-boneless ham, this is one of the best bone in hams you can buy- with little waste
the skinless shankless hams are one of the best you can buy- usually these have a local or regional favorite name-but cooks , hatfield make a good one
these are whole hams, ranging from 16-25lbs, you can have these split, or sliced into ham steaks, whatever you want-just ask the butcher
spiral sliced- these are pre-sliced as we all know-be very careful not to overcook these-these can be very dry!!
my personal favorite is the semi-boneless, usually around 7-9lbs, around 1.89lb its got the great bone in flavor and not as pricey as the sknls shankless hams that are usually over 2.00lb
the hams today-most are smoked/cured -fully cooked, you just have to warm them in the oven- be careful you dont overcook them,,,,,i usually go 10-12 mins per lb
the picnic or pork shoulder is also cured/smoked, many still call it a ham, but these are good for boiled dinners-simmered in a pot with veggies-not baked
the "butt" is a pork shoulder, usually sold fresh, not considered a ham around these parts
their are many boneless hams on the market some of these are decent- tho look at the label and notice the water/moisture content- some of these are formed and pumped
if you do buy a boneless ham, be careful not to overcook, and slice thin when serving -(can be a bit dry)
the "daisy roll" or daisy ham is from the front of the pig, lots of flavor, because its half fat-not really a ham
if you want a very easy, fool-proof ham,,,buy the thick center cut slice, also called the ham roast, these have little waste and are very good
usually figure 1-1.5lbs per serving on bone in hams,,a little less if many kids,, if boneless, go 1/2-3/4lb per serving
My favorite meat poster. Thanks. Rainrroosty, I will google about Smithfield, last I heard they were bought by China.
What about a fresh ham from your local butcher. That's what my mom always bought for Christmas dinner in the past.
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Thanks. Rainrroosty, I will google about Smithfield, last I heard they were bought by China.
