This comprehensive guide simplifies the process of preparing both bone-in and boneless ham at home. Ham, with its tender meat and crackly crust, makes an ideal main dish for gatherings. It requires minimal effort, allowing hosts to enjoy their time outside the kitchen. Commonly served at Easter and Christmas, this guide will address frequently asked questions about ham, from types to carving techniques.
For purchasing, consider these three main types: city ham, country ham, and fresh ham. They vary in size and may be bone-in or boneless. Whole hams, ideal for larger gatherings, range from 10 to 18 pounds, but if you have a smaller group, a half ham, such as the shank or butt, may suffice. The shank is flavorful due to its higher fat content, while the leaner butt requires careful carving due to a tricky bone.
City ham, often fully cooked and cured in saltwater, can be smoked or unsmoked. It is available pre-sliced or spiral-cut, making it easy to serve at any temperature. Country ham, with its intense flavor and dry texture, needs soaking to remove excess salt before cooking slowly. Fresh ham requires more cooking time but offers a juicy interior and crisp skin.
When preparing, allocate 1/2 to 3/4 pound per person for bone-in ham and about 1/2 pound per person for boneless. Fresh ham cooks at 15 minutes per pound at 350°F, while city ham can be reheated at 325°F. Country ham takes 20-25 minutes per pound at the same temperature. Glazing, like honey soy, can enhance flavor but should be applied cautiously to avoid burning.
To carve a ham, either watch an expert or follow structured steps for the best results.
