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Something NEW!!  PIG WINGS

Ham Varieties and Terminology

Hams

Fresh Ham
The primal fresh ham is the hog's hind leg. It is a rather large cut accounting for approximately 24% of the carcass weight. The ham contains the aitch, leg and hind shank bones. Fresh ham, like the legs of other meat animals, contains large muscles with relatively small amounts of connective tissue. Like many other cuts of pork, hams are often cured and smoked. But fresh hams also produce great roasts and can be prepared using almost any cooking method. Like many other cuts of pork, hams are often cured and smoked.

But fresh hams also produce great roasts and can be prepared using almost any cooking method. When cured and smoked, hams are available in a variety of styles; they can be purchased bone-in, shank-less or boneless, partially or fully cooked. Fully cooked hams are also available canned. There is a specific ham for nearly every use and desired degree of convenience. The shank portion of the ham is called the ham hock. It is used in the same manner as the shoulder hock.

Just Click on the links below to see a photograph of that cut, its description and nutritional data!

• Fresh Ham (Leg) Whole

• Fresh Ham (Leg) Center Slice

• Fresh Ham (Leg) Rump Portion

• Fresh Ham (Leg) Shank Portion

Fresh Ham Recipes
Courtesy of The National Pork Board.  For more information visit
Pork - The Other White Meat
[Includes Nutrition Facts and Serving Suggestions!]

Grill-roast a fresh leg of pork for something different from the grill. Serve grilled pork in sandwich buns with corn and black beans salad, macaroni salad, sliced tomatoes in vinaigrette.

 

A boneless fresh leg of pork is a welcome break from usual holiday fare. A simple rub of dried rosemary, sage and other herbs lends flavor and a touch of elegance to this easy roast. Serve with Corn Bread and Sausage, Kale with Garlic and Bacon, and a flourless chocolate cake for dessert.

 

Simple and basic instructions for cooking a boneless fresh leg of pork. Serve anytime with your favorite side dishes.

 

A basic recipe for a large cut. Serve with a chutney or glaze at the table.

Fresh Ham Recipes

To bake uncooked ham, remove any skin, trimming to 1/4-inch of fat. Let ham stand at room temperature for 1-1/2 to 2 hours before cooking. Preheat oven to 325 degrees F. Place ham on a rack in a shallow roasting pan, fat side up or cut side down. Bake until thermometer reads 160 degrees F. Let rest 15 to 20 minutes before carving. For ready-to-eat and canned hams, use same method but cook only until internal temperature reaches 130 degrees F. about 8 to 10 minutes per pound. Don't toss that hambone! It makes great flavoring for soups and stews.

BAKED FRESH HAM

Ingredients:

10 lb fresh ham
2 whole garlic clove --
1 minced
2 tbsp olive oil
1/2 tsp dried rosemary
1/2 tsp ground thyme
1 cup beer

Directions:

Trim excess fat from ham. Mix oil with herbs and rub all over ham.
Bake at 350 degrees for 30-35 minutes per pound of meat, until meat
thermometer registers 185 degrees. Baste occasionally with beer.
12 Servings.

GRILLED FRESH HAM

4 to 5 pound boneless fresh ham pork leg
3/4 cup chili sauce
1/4 cup red wine vinegar
2 tablespoons lemon juice
1 teaspoon dry mustard
1 clove garlic, minced

Prepare covered grill with drip pan in center, bank with medium hot coals. Place ham in center of grill. Grill over slow coals until meat thermometer registers 160 degrees F. about 2 to 2 1/2 hours. Mix remaining ingredients; brush ham frequently with sauce during the last hour of grilling time. Let ham stand at least 10 minutes before carving.

Since Ask The Meatman.com doesn't sell any meat from our website, we HIGHLY recommend Artiko's Kurobuta rib chops which are made with 100% purebred Berkshire, ensuring a consistently exquisite eating experience.  Kurobuta pork is celebrated in Japan for many reasons, especially its marbling; an attribute which the Japanese prize because of their long standing appreciation of Kobe beef.

Something NEW!!  PIG WINGS

A new item that will rival the turkey legs or chicken wings - pig wings can be served as an appetizer or just by themselves.

Pig Wings are made from Ham Shanks that are trimmed leaving just a single bone surrounded with lean tender ham meat.

Cured Ham

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. Hams are larger cuts used to serve several people. A whole ham can weigh 10 lbs. to 20 lbs. or more, but are generally sold in halves. They are fairly low in fat but high in sodium and are available bone-in, semi-boneless or boneless. There are many different varieties that are cured and smoked using different methods and some are processed to have a lower fat content.

Some of the terms used to describe the different ways in which hams are processed are shown below. The terms will help to explain the types of ham available and the preparation required.

Bone-in Ham - This type of ham can be a butt or shank portion or it could be a whole or half leg that has the hip, thigh and/or shank bone remaining as part of the ham.
Semi-Boneless Ham - A ham from the leg primal cut that has only the leg bone remaining. The hip or shank bone has been removed, making it easier to carve.
Boneless Ham - A round, oblong or rectangle-shaped cut that has all of the bones and most of the fat removed.

Fully Cooked Ham - A ham that has been heated through to the middle reaching temperatures exceeding 147°F making it ready to eat without further cooking.
Partially Cooked Ham - A ham that has been heated through to the middle reaching temperatures exceeding 137°F, but still requires additional cooking prior to eating.
Uncooked Ham - A ham that requires cooking to prepare the meat for eating.
Boiled Ham - A ham that has been boned, cured and cooked using a process that includes boiling the ham in water. It is ready to serve as sliced ham or ham pieces.

Just Click on the links below to see a photograph of that cut, its description and nutritional data!

• Smoked Boneless Ham

• Smoked Whole Ham

• Smoked Ham Rump (Butt) Portion

• Smoked Ham Shank Portion

 Ham Recipes
Courtesy of The National Pork Board.  For more information visit
Pork - The Other White Meat
[Includes Nutrition Facts and Serving Suggestions!]

A boneless ham makes “ham anytime” a reality. And no one argues with ham sandwiches for lunch the next day. Try this simple embellishment of mustard and brown sugar to glaze this centerpiece entrée. Add scalloped potatoes to the hot oven and serve a fresh fruit salad and warm dinner rolls to make the menu complete.

 

A fully-cooked ham only requires simple reheating before serving. The honey-orange juice glaze is a good basic glaze, but try the ham without a glaze and compliment the ham's smoky flavor with Cranberry-Corn-Pepper Salsa (Condiment category). Challenge the tradition serve ham as the main dish of a winter holiday meal with Sausage, Fruit & Nut Dressing, Garlic Mashed Potatoes, Green Beans with Glazed Onions (all in Side Dish category) and warmed dinner rolls.

 

Brings a ham and cheese sandwich to a new level.

 

This is a perfect recipe for beginner cooks. Kids of all ages will enjoy making their own mini-pizzas. Serve individually as a snack or appetizer. For a complete meal, serve two pizzas with a salad and fresh fruit.

 

Garlic lovers unite! Add more variety to the already savory, smoky flavor of ham. Serve with mashed sweet potatoes, buttered broccoli and seasonal fruit salad.

 

A ham sandwich with the unexpected flavor of roast peppers and cheese bread. Serve with potato salad and baby carrots.

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