FoodReference.com Logo

FoodReference.com   (Since 1999)

Food Articles, News & Features Section

 

  Home   ·   Food Articles   ·   Food Trivia   ·   Today in Food History   ·   Recipes   ·   Cooking Tips   ·   Videos   ·   Food Quotes   ·   Who's Who   ·   Food Trivia Quizzes   ·   Crosswords   ·   Food Poems   ·   Cookbooks   ·   Food Posters   ·   Recipe Contests   ·   Culinary Schools   ·   Gourmet Tours   ·   Food Festivals & Shows  

 

  You are here > 

HomeFood ArticlesHoliday & Party Food >  Ham Up Your Easter 101

 

Culinary Schools & Cooking Classes
From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide

 

FREE Food & Beverage Publications
An extensive selection of free magazines and other publications for qualified Food, Beverage & Hospitality professionals

HAM UP YOUR EASTER 101

 

Whether it’s your first time preparing the Easter meal or you’ve been doing it for years, the National Pork Board offers a variety of tips to make this holiday meal as easy as 1-2-3.  From finding ways to spice up your Easter menu to choosing the perfect ham and learning carving basics, these tasty ideas cover everything you need to make your Easter celebration a success!


STEP #1: SHAKE UP YOUR RECIPE


This year, the National Pork Board suggests a Glazed Ham with Pineapple-Raisin Sauce.  This memorable recipe will be sure to impress your guests this Easter and beyond. It offers a balanced combination of bold flavors, including sweet pineapple, tangy balsamic, tart raisins and of course, smoky ham!  In fact, one of this year’s hot culinary trends is bold flavors  and Americans are incorporating them into their cuisines more than ever! 

glazed ham

STEP #2: HUNTING FOR A HAM

Whether you’re an amateur or an aficionado, these ham hints will help you get acquainted with the varieties available in the meat case.

• Have a Bone to Pick?
All varieties of ham are either bone-in or boneless.  While bone-in hams are traditionally seen as more elegant and boneless are considered easier to serve, both have the same great taste.  Bone-in hams are available in a variety of shapes – whole, shank or butt half – and typically serve two to three people per pound.  Boneless hams, identified on the label, keep for several weeks in their original packaging in the refrigerator.  A boneless ham will yield roughly four to five servings per pound. 

• To Heat, or Not to Heat
Almost all hams come fully cooked, as noted on the label.  If desired, cooked hams can be served directly from the refrigerator without heating.  To serve hot, simply unwrap and heat to an internal temperature of 140 degrees Fahrenheit.  Uncooked hams should be heated to an internal temperature of 160 degrees Fahrenheit.  Uncooked hams typically require 20-30 minutes per pound at 350 degrees Fahrenheit.
 
• Choose your Cure
Hams are labeled according to the amount of water added to them during the curing process, which is a simple method of preserving meat.  Hams are either dry-cured with salt and spices rubbed into the meat's surface, or wet-cured with a brine solution.  A basic brine is a mix of water, salt and sugar and is used to enhance taste and texture by driving extra moisture into the meat.


STEP #3: THE ART OF CARVING

For some cooks, the task of carving an Easter ham may seem daunting. The National Pork Board has a carving tutorial video at www.TheOtherWhiteMeat.com to make these sharp skills a little less overwhelming.

Whether you decide to serve a bone-in or boneless ham, having the right equipment – a high-quality carving knife with a recently sharpened edge – will allow for smooth slicing. Here’s how to cut it:

Bone-in Ham
Begin carving by placing the ham on its side on a firm cutting surface.  Steady the ham with a large fork and cut several long slices off the thin side and turn the ham onto its flat, cut surface.  Make perpendicular slices to the leg bone to the desired thickness.  To loosen the slices, cut horizontally along the leg bone, removing each slice with the fork. 

Boneless Ham
Cut several long slices off the side.  Turn the ham onto its cut surface and slice to the desired thickness. 


TASTY TIP: FRESHEN UP THOSE LEFTOVERS

Cooking once and eating twice allows you to save time in the kitchen and spend more time with your family while still providing a nutritious and enjoyable meal.  According to research from the NPD Group, the No. 1 sandwich in America is the ham sandwich, so be sure to wow your entire family by spicing up the traditional ham sandwich – try our recipes for the Parisian Favorite Ham Sandwich or the Aegean Island Ham Sandwich. Want to go beyond the sandwich? Check out the creative leftover ideas for soups, pasta, omelets and more.
More Ham Recipes

For these and more recipes, carving tips and information, visit TheOtherWhiteMeat.com.
 

 

RELATED ARTICLES

  Holiday & Party Food   ·   Party Time   ·   Party Planning   ·   Cinco de Mayo & Avocados   ·   Cinco de Mayo Fiesta Ideas   ·   Cinco de Mayo Menu   ·   Mother's Day Caribbean Breakfast   ·   Mother's Day Queen of Puddings   ·   French's Mother's Day Recipes   ·   Wedding Reception Ideas   ·   Father's Day Brunch   ·   Halloween: Off With Their Heads!   ·   Halloween, Devilishly Good Food   ·   Food for the Immortals   ·   Mexican Holiday Day of the Dead   ·   African Heritage & Health Week   ·   Valentine's Day, Food of Love   ·   Fiesta!   ·   St Patrick's Day & Reuben Sandwich   ·   Happy St. Patrick’s Day!   ·   Lenten Season Shrimp Recipes   ·   Lent: Fish Fridays & Shrimp Sundays   ·   Ham Up Your Easter 101   ·   Holiday Ham, Choosing & Preparing   ·   Easter, Quick & Crunchy Appetizers   ·   Easter Lamb   ·   Easter Pie   ·   Passover Food: Recipes from El Al Airlines   ·   -- Leek Parsley Matzo Balls   ·   -- Halibut with Fennel   ·   -- Charoset (Sephardic Style)   ·   -- Gefilte Fish Terrine   ·   Perfect Passover Recipes  
  Home   ·   About & Contact Us   ·   Recipe Contests   ·   Food Timeline   ·   Food Links  

Please feel free to link to any pages of FoodReference.com from your website.
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2014 James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.
You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.