In the News -
November 2007
Ham for the holidays
TEXARKANA, Ark. - While turkey is tradition for gobblers at the Thanksgiving
table, some families choose another option for their holiday pig-out - a ham.
"Ham is second only to turkey, and a close second at that, when it comes to
popular holiday entrees," said Carla Haley, a Miller County agent for the
University of Arkansas Cooperative Extension Service. "In some parts of the
country and on some holidays, ham might even be No. 1. This versatile cut of
meat lends itself to a variety of styles and is sure to provide leftovers."
Hams are sold in several varieties, including boneless, canned,
bone-in (another version is semi-boneless) and country-style. Packaging may be
canned, plastic wrapped or vacuum packaged. Country hams usually come with a
cheesecloth-like covering.
"Be sure to refrigerate plastic wrapped and vacuum-packed hams," Haley said.
"Read the label for refrigeration instructions."
Check the sell-by date on the side, she said, adding that the ham should be
cooked within one week of the sell-by date. Choose the ham you want based on
cost and flavor preference.
If serving a boneless ham, expect one-fourth to one-third pound
per serving. Bone-in hams will yield one-third to one-half pound per serving.
Bone-in hams come with a bonus - the bone can be used later to make a stock to
use as seasoning in other foods.
Before preparing, check the label for the words "fully cooked" or "cook
before eating." Cook-before-eating hams or fresh hams must reach 160 degrees
Fahrenheit to be safely cooked before serving. Cook in an oven set no lower
than 325 F. Hams can also be safely cooked in a microwave oven, other countertop
appliances, and on the stove.
The popular spiral-cut cooked hams are also safe to eat cold. The unique
slicing method, invented in 1957, solves any carving difficulties. These hams
are best served cold because heating sliced whole or half hams can dry out the
meat and cause the glaze to melt and run.
To reheat a spiral cut cooked ham, it must be heated to 140 F. To reheat a
spiral-sliced ham in a conventional oven, cover the entire ham or portion with
heavy aluminum foil and heat at 325 degrees Fahrenheit for about 10 minutes per
pound.
Haley offers a tried and true tip: "To make an easy garnish for your ham, use
thin orange slices and maraschino cherries, or clusters of sugared grapes and
mint sprigs," she said, adding, "It may help you tell the difference between the
ham on the table and the ham at the table."
Visit www.uaex.edu for
more food safety and nutrition information. The Cooperative Extension Service is
part of the U of A Division of Agriculture.
November 16, 2007
Media Contact: Lamar James
Extension Communications Specialist
U of A Division of Agriculture
Cooperative Extension Service
(501) 671-2187 or (501) 753-0207
ljames@uaex.edu
Related Links
|
