Hams that are sold in supermarkets are prepared and cured. You can’t go wrong in reheating this holiday popular dish. As it turns out… quite a lot!
We spoke to chefs as well as butchers to learn about common ham errors people make when making ham at home. And we also got some useful tips on how to make delicious, succulent Hams.
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1. Don’t make a mistake: not realizing the differences between Hams
Most hams that you find in shops come pre-cooked and then cured. There are also hams uncooked like country ham and prosciutto. There are a variety of hams: bone-in unboned, and hams without a middle bone. The hams are already cut.
To resolve the issue, Weaning suggests that you talk to your butcher at the local meat counter. Weaning suggests that depending on the holiday host situation and the type of food or dish you are serving, butchers can help choose the best Ham. As an example, though it may be more straightforward to cut hams without bones than hams with bone in, they tend to retain more flavor.
2. Make a mistake: Too large slices of country ham
Christian Graves is the executive chef at Citizen Rail in Denver, Colorado. He warns that too much ham or country ham may result in hard, salty , and sour meats that end up on people’s plates.
Graves is a huge fan of country-style ham. Graves’ advice on serving? Graves’ suggestions for serving? “Cut it thin for winning!”
3. Do not make the mistake of buying Hams with more water content
Hams with a higher water content are more expensive , but will be less flavorful.
It’s easy to fix: Buy only hams marked “ham” and avoid Hams that are marked with words like “ham, water added” or “ham and water product”.
4. It’s a common mistake to not taking your time to look at your ham.
“Most supermarket ham is vacuum packed. If you notice any clear liquid, it’s an indication that the ham is aged,” warns Dave Lang an expert on meats with more than 40 years experience.
Lang suggests that you avoid purchasing hams that have cloudy liquid. Lang recommends that you rinse the meat under cool water to wash away any salty residue when you return it to your home.
5. It’s a major error to buy difficult-to-carved cuts
It’s crucial to select a ham that is simple to slice, so everyone can enjoy it while it’s warm.
How to fix it. A shank-end spirally cut ham is best choice for easy carving. Morgan Bolling, assistant food editor at Cook’s Country, and America’s Test Kitchen meat expert describes how to do this. The whole ham is the whole back of the pig. Sometimes, however, it’s divided and it’s sold in the “butt” or “sirloin” portion.
She says that the butt region is larger and has more irregularly shaped bones. This makes it harder to cut. The shank can be found further down the leg and has a less complicated bone structure. If they’re unlabeled, search for roasts with conical shapes as well as the tapered or pointed end.