Buying a Ham Cooking Tips and Advice

Our ham glaze recipes will add even more flavor to your beautiful ham.

Our easter recipes will impress all your guests.

View our collection of ham recipes.

Make your holiday dazzle with some of our christmas recipes.

Ham Cooking Tips Soak country hams prior to cooking to reduce their saltiness. To remove rind easily off from a cooked ham, slit the rind lengthwise down the ham before cooking and cook with the slit side down.

The proper ham cooking time and temperature are extremely important. The optimum flavor and tenderness of the ham can be consistently achieved when care is taken to follow the recommended guidelines for ham cooking times and temperatures.

Shopping Tips | Thawing Tips | Cooking Tips | Roasting/Baking TipsGrilling Tips | Checking Doneness | Refrigerating Tips | Freezing Tips Shopping Tips: Decide the type and quality of ham that you want for your serving intentions.

Ham is usually served on the holidays, so be sure to read our tips to learn how to cook and bake the perfect ham for your guests. There are many ham glaze recipes that can be used to enhance the flavor of ham and there are many different methods of cooking ham that can be used. When you end up with excess ham after a meal there are many leftover ham recipes that you can make to use up the leftovers.

When shopping for ham there are several factors that you need to consider to be assured of purchasing the correct quantity, quality, and type of ham for your needs. Having basic knowledge of what to look and how much to buy will help you produce your ham recipes successfully.

Decorating tips are the nozzles on the end of a pastry bag that the frosting or filling is forced through to apply it to cakes, cookies, or pastries.

A type of ham that is Spanish in origin and produced exclusively from rare Iberian pigs, which are descendents of the wild boar and are the last European free-range pig breed.

A plastic bag used for steam cooking food in the microwave. These sealable bags have special slits cut into them to allow venting during the steaming process.

A processed cut taken from the bottom half of the leg. The shank end contains less fat, is not as meaty as the butt end, but it contains only one leg bone, making it easier to carve.

A processed cut taken from the top half of the leg. The butt end is meatier but contains more fat than the shank end of the whole ham and is harder to carve because it contains the hip and pelvic bone.