The meat is intensely salty—which is part of its appeal. Before cooking, apply a good pork rub like Meathead's Memphis Dust Recipe. Offers may be subject to change without notice. Ham comes from the rear leg of the pig and is then salted and dried or smoked. Meacham Hams Smoked Pepper Redolent of hickory and slathered with brown sugar and cracked black pepper, this zippy ham begs to be served with creamy sides (from mac and cheese to green bean casserole). After salting, the hams are washed and air-dried in vast bodegas for about 24-30 months. The meat is deep red in color and salty with a pungent flavor. Peggy Trowbridge Filippone is a writer who develops approachable recipes for home cooks. Also called capocollo, coppa, or capicola, this Italian cured ham is similar to prosciutto but is made from the pork shoulder or neck whereas prosciutto is made from the buttocks or thighs. Hams are sold according to a few different criteria, all of which will help you when selecting one from the store: A wide variety of specific styles of ham are available for purchase. Mmmmmm...canned ham. The boneless ham is salted and seasoned with juniper berries, coriander, pepper, and garlic before being cured and cold smoked. Leg): Cook to 145°F in deepest center Remove the skin if it is still on the leg and save it for cracklins.If you wish, you can brine the meat by using the same brine in my Ultimate Smoked Turkey recipe for up to 24 hours. Once made in Scotland, this term now refers to uncooked, boneless, mildly cured hams sold in casings. There are different types of hams which also comes with different prices – pear shape, whole meat, fiesta ham, jamon de bola, and many more. Another Italian ham, speck is dry-cured in a similar manner to prosciutto and then lightly smoked. Credit: And just so we’re clear, here’s what ham is: meat from the upper part of a pig’s leg. The United States has one-fourth of the world radio amateurs. We offer fully-cooked, spiral-cut hams with a beautiful honey glaze on top. Ham! Cut: Hams are sold bone-in, partially boned, or boneless.The shank end of the ham is typically fattier while the butt end is leaner and easier to slice. Ham! As you might expect, the USA was number 1 (801,424 as of 2016), followed by Japan (435,581 as of 2015). These here hams are wet-cured, meaning that they’ve been soaked in or injected with brine to cure it—usually one made up of salt, sugar, seasonings and some kind of curing agent, often nitrates or nitrites. Famous Hams and ex-Hams. Whole fresh pork leg can be labeled as fresh ham in the United States. This is the most popular type of ham sold in the United States. It is made from a deboned hind thigh and is available mass-produced or as a specialty item like speck alto Aldige, a PDO-protected variety from northern Italy. Cooking Hams on the Grill for More Flavor. Unless you’re feeding a large crowd (or love leftover ham recipes), chances are you don’t need to purchase an entire ham. It is most often used for lunch meat. To become ham, the pork is aged, cured, smoked, and/or cooked. In the European Union, only ham that’s been made by licensed butchers in the Black Forest region of Germany can be called Black Forest ham or Schwarzwälder Schinken—and it’s got to be wet-brined in jars, “afterburned,” and aged. This isn’t just ham that’s made by Smithfield Foods—though the Virginia-based, Chinese-owned company does in fact sell hams. The result is a very dark brown, dense ham with a light smoky flavor. It is not a true ham technically speaking and is a less expensive and less tender than regular ham. To buy: $55 for a bone-in half ham (7½ to 8½ pounds), meachamhams.com. Question: In which direction is the maximum radiation from a portable VHF/UHF “halo” antenna? Photo by Davies and Starr via Getty Images, Credit: Christmas hams also comes in chicken, aside from pork, for those who wants to serve a ‘healthier version’. It is lean and rosy red with a clean, delicate flavor. Our hams have been perfectly smoked with hickory embers for over 30 hours! Choose a ham that suits your tastes and meal. / 5 - 12 oz. This dry-cured Spanish ham is served thinly sliced similar to prosciutto. General Exam Question: G9D03. MyRecipes.com is part of the Allrecipes Food Group. These sweet-savory hams are frequently pre-cooked and only require reheating. It includes a list of countries and number of hams in that country. For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Before it's prepared, it is no different than any other pork roast. What surprised me, though, was the number 3 country: Thailand (176,278 as of 2006). To be called a “Smithfield,” by law (yes, by law) this country ham has to be cured and processed (cold-smoked, covered in pepper, and aged at least six months) in Smithfield, Virginia, and come from peanut-fed pigs. This non-smoked ham is bland in flavor as it is simply boiled or steamed. Japan has half of the world Amateur Radio population: 1.3 mil lion. Mouth watering perfection is the only way to describe our smoked Holiday Hams. Serrano ham has a strong, concentrated flavor. From England, this mild-flavored type of ham has delicate pink meat and must be cooked like country-cured ham before eating.