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Hams | Raw Hams | Specialty Ham | Miscellaneous Hams Hams are cuts of pork that come from the leg, which have been dry cured (country hams) or wet-cured (city hams) and then boiled or smoked.

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 dry-cured hams are saltier, stronger flavored and have a coarser texture.

Cuts of Ham | Ham Types | Smoked Ham | Water contentBone-In / Boneless | Cooked / Uncooked Cuts of Ham Hams are cuts of pork that come from the hind leg. The different cuts from the ham are shown below.

Some tasks to be aware of when preparing and baking a ham: thawing the ham properly, keeping a clean working area, and preparation for the cooking method being used. Most hams are prepared in the same basic manner for many of the ham recipes you will use.

The roasting method can be used on all types of ham with a slight variation in the ham cooking time. Roasting is often used for cooking ham, but there are many other methods that can be used; see the Ham Cooking Guide for more information on how to cook a ham.

Knowing a little about ham helps to insure that you are selecting ham that is the appropriate type and quality for the ham recipe you are preparing. See our Ham Cooking Times to be sure you are cooking the ham for the appropriate time to produce a safe and delicious ham.

Also known as boned ham, this whole cured ham is a cut of pork that has had the hip, thigh, and shank bones removed, as well as most of the fat before it is rolled, molded, and packaged.

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.

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.

Contamination Prevention | Cooking Safety | Proper Storage When working with pork it is essential that the meat is handled and stored properly to ensure safety. You cannot see the harmful bacteria on the meat so you must handle it as if it is present.

Boiling (or simmering) ham is a moist heat method of cooking. It is also a healthy method of cooking ham because no fat is added during the cooking process. It retains the flavor, tenderness, and moisture through a gentle simmering process.

Pork production today has drastically changed to produce much leaner meat than what it did 25 years ago. Better breeding and feeding of the hogs and a grading system that stimulates the meat packers to trim more of the external fat than they did in the past has resulted in leaner meat.

Miscellaneous Products Pork Cutlets (Scallops) Cutlets are thin boneless pieces of meat that weigh 4 ounces or less and are taken from tender cuts, such as the tenderloin and loin.

Miscellaneous Turkey Products Boneless Turkey Roast, Whole Whole turkeys are available that have been deboned and packaged. A netting is usually placed around the turkey before it is packaged to help hold the shape.

  Italian Pasta Sauces | Other Types of Italian Sauces   Italian Pasta Sauces The pasta sauces of Italy are made from any of a variety of savory toppings and mixtures of ingredients that enhance the flavor of the pasta dish being served.

Organize Your Storage Area | Storage Charts Storing your food properly and under the best condition possible will extend its life to its maximum potential. Some foods can be stored at room temperature and some must be refrigerated.

Pork Sausage There are many different types sausage available. They are made from fresh ground pork, seasonings, fat, preservatives, and fillers, such as breadcrumbs, rice, cereal, soybean flour, and dried milk solids.