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Pork, cured, separable fat (from ham and arm picnic), unheated |
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Pork, cured, separable fat (from ham and arm picnic), unheated (USDA#10166) |
| Serving Size 1 oz |
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| Water 31g |
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| Calories 579 |
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| Energy 2423kj |
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| Protein 5g |
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| Total Fat 61g |
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| Ash 1g |
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| Total Carbohydrates 8g |
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| Dietary Fiber 0g |
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| Sugars 0g |
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| Calcium, Ca 5mg |
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| Iron, Fe 0mg |
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| Magnesium, Mg 6mg |
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| Phosphorus, P 98mg |
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| Potassium 105mg |
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| Sodium 505mg |
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| Zinc, Zn 0mg |
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| Copper, Cu 4mg |
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| Manganese, Mn 5mg |
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| Selenium, Se 4mcg |
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| Vitamin C, total ascorbic acid 0mg |
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| Thiamin 0mg |
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| Riboflavin 6mg |
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| Niacin 1mg |
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| Pantothenic acid 0mg |
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| Vitamin B-6 2mg |
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| Folate, total 1mcg |
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| Folic acid 0mcg |
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| Folate, food 1mcg |
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| Folate, DFE 1mcg_DFE |
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| Choline, total 23mg |
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| Betaine 1mg |
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| Vitamin B-12 0mcg |
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| Vitamin B-12, added 0mcg |
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| Vitamin A, IU 0IU |
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| Vitamin A, RAE 0mcg_RAE |
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| Retinol 0mcg |
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| Vitamin E (alpha-tocopherol) 0mg |
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| Vitamin E, added 0mg |
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| Vitamin K (phylloquinone) 0mcg |
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| Fatty acids, total saturated 22g |
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| 4:0 0g |
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| 6:0 0g |
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| 8:0 0g |
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| 10:0 0g |
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| 12:0 0g |
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| 14:0 0g |
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| 16:0 13g |
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| 18:0 7g |
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| Fatty acids, total monounsaturated 29g |
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| 16:1 undifferentiated 1g |
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| 18:1 undifferentiated 27g |
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| 20:1 0g |
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| 22:1 undifferentiated 0g |
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| Fatty acids, total polyunsaturated 6g |
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| 18:2 undifferentiated 5g |
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| 18:3 undifferentiated 0g |
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| 18:4 0g |
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| 20:4 undifferentiated 0g |
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| 20:5 n-3 0g |
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| 22:5 n-3 0g |
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| 22:6 n-3 0g |
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| Cholesterol 68mg |
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| Phytosterols 0mg |
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| Tryptophan 1g |
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| Threonine 0g |
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| Isoleucine 0g |
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| Leucine 0g |
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| Lysine 0g |
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| Methionine 8g |
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| Cystine 5g |
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| Phenylalanine 0g |
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| Tyrosine 9g |
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| Valine 0g |
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| Arginine 0g |
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| Histidine 6g |
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| Alanine 0g |
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| Aspartic acid 0g |
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| Glutamic acid 0g |
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| Glycine 0g |
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| Proline 0g |
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| Serine 0g |
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| Alcohol, ethyl 0g |
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| Caffeine 0mg |
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| Theobromine 0mg |
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| Carotene, beta 0mcg |
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| Carotene, alpha 0mcg |
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| Cryptoxanthin, beta 0mcg |
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| Lycopene 0mcg |
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| Lutein + zeaxanthin 0mcg |
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Hams
Hams are cuts of pork that come from the leg, which have been dry-cured and smoked (country hams) or wet-cured and then boiled or smoked (city hams). The ... |
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Ham Cooking Temperatures and Times
Oven Baking Ham at 350°F
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PORK Cooking Temperatures and Times
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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 ... |
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Checking Doneness
When checking doneness it can be accomplished in basically the same manner for whatever cooking method you are using. There are several methods that ... |
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| A cut of pork taken from the upper portion of the foreleg extending into and including a portion of the shoulder. It is not a true ham because it does not come from the back leg. ... |
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| Sometimes referred to as country hams, they are cuts from the hind leg of a hog that have been cured without the injection of water. A curing compound consisting of salt and other ... |
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| A ham that is wet cured with honey consisting of at least one half of the sweetening ingredient used in the curing mix. The honey must be used in an amount sufficient to affect ... |
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| A ham that is wet or dry cured where sugar is at least ½ of the sweetening ingredient used in the curing mix. The sugar must be used in an amount sufficient to affect the flavor ... |
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| A ham that is wet cured in a sweet seasoned brine. The sweetener and seasoning used in the curing process will vary according to the recipe of the producer or the person curing ... |
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| RecipeTips.com's video demonstration, 'How to Cook a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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| RecipeTips.com's video demonstration, 'How to Bake a Ham,' is an easy-to-follow guide for preparing baked ham that can be used for a number of ham recipes, such as baked ham with cloves and honey baked ham. |
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| RecipeTips.com's video demonstration, 'How to Carve a Ham,' is an easy-to-follow guide for carving a ham. |
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