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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 times and temperatures are important to monitor in order to insure the ham is safely cooked to the proper temperature. When cooking ham, use the chart below as a ... |
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Pork cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing pork, use the chart below as a guide to ... |
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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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| 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 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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