Also indexed as: Black Forest Ham, Cottage Ham, Country Ham,
Prosciutto, Uncured Pork, Westphalian Ham
Preparation, uses, and tips
Roast precooked ham
Place the ham on a shallow baking dish in a 325°F (160°C) oven. Cook 10 to 15
minutes per pound. For a celebratory meal, remove the ham 30 minutes before it is done, score
the skin into diamond shapes with a sharp knife, and stick a clove into the center of each
diamond. Or baste the ham with a glaze made of honey, brown sugar, or fruit juice. Let the ham
rest 15 minutes before slicing.
Braise picnic ham or cottage roll
Remove the plastic wrap. If the ham is held together with netting, leave that on. Place the
ham in a large pot, cover with cooking liquid, and bring to a boil. Simmer 30 to 35 minutes
per pound or until the meat is tender and internal temperature reaches 160°F
(70°C).
Cook country ham
Scrape off any mold on the surface (it is harmless), and then either simmer the ham in
water or fry the meat in a skillet until internal temperature reaches 160°F (70°C).
Some people prefer to soak country ham in water before frying to leach out some of the salt
used to cure the meat.
Grill ham steaks
Place them on a medium grill until heated through.
To pan-fry ham steaks, place them in a skillet on the stove over medium heat. Brown on each
side and cook until heated through.
Buying and storing tips
When purchasing ham, check the label for fat and water content as well as cooking and
storage information. Ham should have a reddish-pink color. Avoid any ham that is slimy or has
a greenish tinge.
Store all ham in the refrigerator in its original wrapping. Check the freshness date to
determine how long you can keep it. Sliced ham will keep three to four days in the
refrigerator. Leftover ham will keep, tightly wrapped, for four to five days in the
refrigerator. Freezing ham is not recommended because it changes the meat’s flavor and
texture. If the ham must be frozen, store it in the freezer at or below 18°F (0°C)
and use it within two months.
Varieties
Ham is pork that has been cured and sometimes smoked to give it a lively, mildly spiced
taste. True ham starts out as the hind leg or shoulder of the pork, which is then either wet-
or dry-cured. In wet or brine curing, the pork may be soaked in brine, or have a brine
solution (water, salt, sodium nitrite, and sugar) injected into the meat. Dry curing involves
rubbing the meat with salt, sodium nitrate, sodium nitrite, sugar, and seasonings. Most ham is
sold precooked, but it is always a good idea to check the label to make sure the meat does not
require cooking. (Uncured pork leg, sometimes referred to as “fresh ham,” is also
available.)
Bone-in ham is sold with the skin on and the shank or leg bone inside. It is available
whole or in sections. Slices may be sold as ham steaks.
Boneless ham is ham that has had the shank bone removed and the muscle molded into a
football shape. Boneless ham is available whole or in sections.
Country ham is a dry-cured ham; it has been rubbed with salt, dried, and then smoked.
Varieties of country ham include Virginia ham and Smithfield ham.
Canned ham has been molded, cooked, and sealed in a can. It has a higher moisture content
and a milder taste than bone-in or boneless ham.
Picnic ham or picnic shoulder are types of ham made from the pork shoulder rather than the
leg. They comes skin-on and are available either bone-in or boneless.
Cottage ham or cottage roll are names for an uncooked ham made from the shoulder. They come
boneless, wrapped in netting, and are sometimes available vacuum packed.
Black Forest ham is a moist, boneless, German-style ham with intense flavor that has been
smoked over pine wood and sometimes dipped in beef blood to give its surface a dark
“Black Forest” color.
Westphalian ham is a dark-fleshed German ham made by smoking the meat with juniper berries
and beech wood. By custom, this ham is sliced very thin and eaten raw.
Prosciutto originated in Italy, although it is now also made in the United States. This ham
is dry-cured but not smoked, and it is typically sliced paper-thin and eaten uncooked.
Sliced ham, which may be cut from any of the above varieties, is available both
pre-packaged or freshly sliced in the deli section of most grocery stores.
Uncured pork leg is also sometimes available, and may be referred to as “fresh
ham.”
Nutrition Highlights
Cured, boneless ham, 3 oz. (85.05g)
Calories: 151.3
Protein: 19.2g
Carbohydrate: 0.0g
Total Fat: 7.6g
Fiber: 0.0g
*Foods that are an “excellent source” of a particular
nutrient provide 20% or more of the Recommended Daily Value, based upon United States
Department of Agriculture (USDA) guidelines. Foods that are a “good source” of a
particular nutrient provide between 10 and 20% of the USDA Recommended Daily Value.
Nutritional information and daily nutritional guidelines may vary in different countries.
Please consult the appropriate organization in your country for specific nutritional values
and the recommended daily guidelines.