Ham is more often than not sold in one of three conditions:
- Fully cooked
- Partly cooked
- Uncooked
Even though the cooking techniques are comparable, there are differences between a completely cooked and to some degree cooked or uncooked ham. For example, a fully cooked ham is supposed to be cooked to an internal high temperature of 140 degrees Fahrenheit, while a to some extent cooked or uncooked one should be cooked to a domestic hotness of 160 degrees. The commands below are grouped into sections for fully cooked and to some extent or uncooked hams. —
Boiling or Baking–Fully Cooked
There are three essential types of fully cooked ham: 1) Wet cured or City Ham 2) twisting sliced 3) Canned hams Keep in brain that a fully cooked ham does not necessitate cooking; it can be eaten as is. But cooking it can bring out the flavors of its possess juices. The flavor can also be improved by adding other ingredients for the duration of the baking process. A fully cooked ham should be cooked to an domestic temperature of 140 degrees.
Twisting Sliced Ham This type is pre-seasoned and does not have need of cooking. However, if the ham is to be served warm position it in aluminum foil, cut surface down and add approximately ½ cup of water. Wrap ham securely in aluminum foil and cook at 275º-300º. Allow 10 to 14 minutes per hit cooking time. Ham might be removed from oven when domestic temperature reaches 135º. Allow to sit in foil for a few minutes awaiting the internal hotness reaches 140º.
Canned Ham
Place the ham in a trivial cooking pan, uncovered. Bake at 325º. Allow 15 to 20 notes per pound cooking time.
Wet Cured (City) Ham
This ham might be cooked either enclosed or exposed.
Uncovered
Follow instructions for covered ham, except do not wrap with foil. Use same cooking temperatures and times. Apply shiny finish in the last 30 minutes of cooking.
Roasting or Baking Partially Cooked or Uncooked Ham
These hams are distinct as Dry-Cured (Country) animal protein or Wet-Cured (City) Ham types. Retain information, regardless of the type; these hams should be cooked to an internal high temperature of 160 degrees.
Dry-Cured (Country) Ham
These hams require be washing and covering with water for up to three days before cooking. Follow the sticker directions on the ham for washing and soaking instructions. This category of ham can be baked sheltered or uncovered.
Covered
After drenched, place it in a large sweltering pan with 4 to 5 cups of water. If the ham has a skinless side and a side with skin, put it in the sweltering pan skin side up.
Uncovered
After soaking wet, place the ham in a large hot pan with 3 cups water. Do not cover. Put the animal protein in a preheated 325 degree oven and heat until the internal temperature reaches 160 degrees. As direct, whole hams will could do with about 18 to 20 minutes and a half ham will require about 22 to 25 minutes cooking time per pound.
Wet-Cured (City) Ham
Use the similar methods as the fully cooked wet cured hams, but remember to cook to an interior temperature of 160 degrees. Consequently, the cooking time will be a little longer than that for a fully cooked wet ham.
Ham Cooking Tips
- Baking at poorer temperatures but with enlarged times will result in richer flavored hams. Do not use temperatures below 200 degrees.
- Do not penetrate the ham once cooking begins-this allows advantageous juices and flavorings to run away.
When checking the domestic temperature, avoid moving the bone with the thermometer as this can reason an incorrect reading.
