Posts Tagged ‘how to cook ham’

Holiday Ham: Tips for Choosing
 by: Linda Schnable

The holiday ham is the traditional centerpiece for Easter, Christmas, and other holiday gatherings. Almost any special meal warrants a holiday ham. Many options are available in choosing a holiday ham and in the quest to make the choice your holiday ham centerpiece a success. You can not judge the value of your holiday ham by the price per pound; you need to look beyond the price for differences in hams that are available.Nutrition labels are a great place to start your comparisons of the ham. The nutrifacts gives information about the calories, fat, cholesterol, protein, and sodium contents of the ham. Generally, nutrifacts for ham are healthy since ham is a relatively lean cut of meat before anything is added. When comparing hams, be certain that you note the serving size that has been used to establish the nutritional statistics of the ham.

Although nutrition information is very similar from one ham manufacturer to another, there are several factors that will present distinguishable differences in hams. These factors may represent differences in flavor and texture profile from one brand of ham to another. These factors are bone-in ham versus boneless, slow curing of ham versus efficient curing, water levels added to the ham, different methods of smoking the ham, cooking duration, and, of course, the ingredients included the cure or marinade of the ham.

Bone-in hams provide 2-3 servings per pound and tend to highlight the added ingredients. The natural fats of the ham help to enhance the ingredients that are added to the cure (marinade). Although you may want to trim the fat away when consuming the ham, cooking the ham with its natural fat will bring out the unique differences in many spices and sweeteners used to make the ham. Boneless hams provide 4-5 servings per pound. Boneless hams usually have all visible fats removed when preparing the ham for smoking and cooking. Boneless hams are extremely simple, however if you do not mind trimming away a little fat, you will probably enjoy the flavor profile of the bone-in ham more than the boneless ham. If carving is a concern, try a pre-sliced spiral sliced ham with the bone-in.

Another factor that presents definitive differences in hams from one brand to another is the method of curing the ham. Ham is made with a flavorful cure, a marinade of water and brine that gives the ham its typical taste and appearance. Technology advancements have helped the ham curing process (adding ingredients through moisture enhancements) to become a much more efficient process than the early days of ham processing. Equipment has helped the process of getting the ingredients into the ham quickly to get the ham to the store quicker. Although the efficiency factor helps reduce the costs of production of some hams, it is not always effective in maximizing the flavor enhancement factor. Whether using new technology or traditional methods, slowing the curing process will bring out the unique differences from the added ingredients. Getting the ingredients into the meat is only half of the process, giving them a chance to work before cooking is the second half.

Water is the medium in which ham makers use to get different ingredients into the meat. Over the years, some ham makers have improved their methods to get more and more moisture into the meat. Labels will read ham, ham with natural juices, water-added ham, and ham with X% added water. Obviously, ham and ham with natural juices will have the least amount of water diluting the natural taste of ham and its added spices. Adding more and more water will help drive down the cost of the ham, but generally does little to enhance the flavor and texture of the ham itself.

The method of smoking the ham will be yet another factor that creates differences from one brand of ham to another. The traditional method of smoking ham was to use specially selected logs of hard woods that would enhance the sweeteners and spices that the ham maker chose. Soon, processors found that their ham tasted better with hickory wood, applewood, or even dried corn cobs. One of the newest technologies is a processed natural smoke that is converted to a liquid form and is applied to the hams during the cooking process. This process has helped to shorten the processing cycle of the ham. Many specialty processors still choose to stay with the natural wood of their choice to enhance the special blend of spices that gives their ham its unique flavor properties.

Much like the lengthened curing process of the ham, many ham processors feel that slow cooking ham at a lower temperature maintains the natural meat texture and cooks the spice flavors into the ham. Again, technology has been introduced to shorten the cooking cycles and reach the safe internal temperatures quicker. Some argue that the quick process changes the ham texture too much, and doe not allow the flavors of the ham and ingredients to blend during the cooking process.

Probably the one area that each ham maker will argue that his is the best is in the ingredients he chooses for the cure or marinade of the ham. Each cure has one or two prominent ingredients that help to give unique taste and aroma properties to a ham. Maple syrup, honey, and brown sugar are three primary ingredients that specialty ham processors may choose to build their cure recipe. In addition to the base ingredient, many other spices may be added to further enhance a unique recipe preference to cure a ham.

As you can see, a good centerpiece holiday ham for your Easter, Christmas, or special celebration meal goes well beyond the price per pound or an attractive package. There are many ways to make a ham less expensive, but like any good recipe, if you short cut the cycle and ingredients it may not taste as good and bring pleasure to you and your guests that you may expect. Choose your ham wisely, and enjoy one of the best tasting meal traditions.

Technorati Tags: bone-in, boneless, cured, ham, holiday, how to cook ham

The Serrano Ham is one of Spain’s most outstanding food products and one of the things that Spain is famous for. The word "serrano’ in Spanish refers to the sierra, or mountains. Jamn Serrano is traditionally cured in mountainous environments where very cold dry winters, low humidity and an abundance of fresh air are a prominent feature. These conditions are essential if you want to produce a true Serrano Ham.

What exactly is a Serrano Ham?

Serrano ham is the cured leg of a pig and there are many types and qualities of Serrano ham.

The most famous names regarding the Spanish ham are the Jamon Serrano and the Jamon Iberico.

The varieties of ham come from the types of pig, how that pig is fed, its lifestyle and conditions of curing.

Jamon Iberico

The best of the Spanish pigs is the Iberian pig. These pigs are very special indeed and produce the most famous of spanish cured hams. Only the hams that come from these pigs can be called Jamon Iberico. They are also known as "pata negra" which means black foot due to their special apperance and only make up around 7% of Serrano Hams.

The resulting cured hams from these pigs is the best in the world due to their diet, way of life and genetic make up.

Hams from the iberian pigs can be seperated into three categories; The ‘Jamon Ibrico de Bellota.’ is the highest quality and has a distinctive nutty taste due to its exclusive diet of acorns. These pigs are also free range and live a life of luxury high in the mountains. Other types of Iberian ham are the "Jamn Iberico de Recebo" and the "Jamn Iberico" The main difference from the "Bellota" ham is that these pigs are fed on usual feed. Not as luxurious as the Bellota ham but still offer superb taste and texture.

The Serrano hams.

The serrano ham comes from the ‘white pigs’. The meat they produce results in a high quality ham, deep rooted in tradition. It is these pigs after all which provide the hams most likely to be found in bars, restaurants and indeed in the home. Although pretty mundane compared to their black footed cousins, the ‘common’ Serrano ham provides that unique taste of the real Spain, not likened to anything else.

How is the ham cured?

From November the traditional ‘matanza’ or sacrifice of the pigs takes place. After this the fore and hind legs of the pigs are prepared for becoming the Serrano ham. The first process is known as the salting where the hams are packed in piles of salt to aid the preservation process. The amount of time the hams remain in the salt depends on the size of the ham but it is generally around 24-48 hours per kilo. This first stage is regulated very carefully to ensure the hams are not left in the salt for too long.

The next stage of the curing process is called ‘asentamiento.’ This is when the salt is cleaned off and the hams are hung for an initial period of 1 to 2 months. During this time the temperature remains between 5 and 10 degrees with a humidity of 75-80%. This first stage is important because the moisture is dried out which means the ham and the salt infuse together to concentrate the flavour.

The hams are continued to be hung (traditionally on knotted rope) for a minimum of 12 months. During this time the hams begin to take on the "cured" qualities, yellow fat and dark red meat . The slow curing is essential to allow the hams to adapt to natural conditions which is why cold dry winters and low humidity are essential to create a perfect serrano ham. During the beginning stages of this process the hams will be covered in a mould which is essential to the curing process, enhances flavour and helps make the Serrano Ham what it is.

The final stage of the curing process is called ‘maduracion’ and takes place during the last month or so. During this all important last stage, temperature and humidity are increased considerably to allow the fat to filter evenly through the ham, further concentrating the flavour.

By the time the hams reach the final stage of the curing process, the meat will be perfectly cured and they will have lost up to 40% of their original weight.

Although now ready to eat, many hams are transferred to bodegas or cellars to be allowed to mature even more. Traditionally these ‘bodegas’ were caves because the conditions inside are perfect for a maturing ham – constant temperature, airy and dry, indeed many hams even today undergo the whole curing process in a cave.

It is as due to this curing process, the names given to the Serrano Ham. A ‘bodega’ or ‘curado’ ham for example has been cured for 12-14 months; a ‘reserva ham’ has been cured for 14-18 months and a ‘gran reserva’ over 18 months. The various types of ‘Iberico’ hams can be cured for up to an extra two years resulting in a melt in the mouth texture of deep red meat and an exquisite nutty flavour due to the acorn diet of the Iberian pig. A good ham is similar to a good wine, the longer the curing process, the more intense the aroma and flavour.

Storing your ham

When you buy a whole leg Serrano ham it will be covered in rind and usually protected by a breathable ‘ham sock’. The ham can be kept hanging like this in a cool place for about a year if you don’t need to carve it straight away. Once you’ve started cutting your ham it is best to eat it within six to eight weeks.

It is important to cover any exposed areas of meat to keep it fresh and prevent it from drying out. The best way to do this is to keep the strips of rind and fat that you cut off to start with and re-cover the exposed meat as you go along.

Another method is to smear a little olive oil over the meat before covering.

Always store and serve your ham at room temperature. Keep your ham somewhere cool, dry and airy. Serrano hams should never be kept in the refrigerator, even after carving has begun. Unless you have a huge refrigerator, it is simply not practical but the ham is supposed to be stored and eaten at room temperature. Apart from convenience, this is why in Spanish bars and restaurants the ham is always on display in its stand. If you do have to store your ham in the refrigerator you must remove it and leave it at room temperature to acclimatise before carving and serving. However the best thing about the Serrano Ham is that it can be kept in an accessible place, so it is always on hand when you fancy a slice or two!

Carving your ham

The only way to store and carve your ham is to place it in a ham stand called a ‘Jamonero’. This special stand ensures the ham is secure while you carve, very important from a safety point of view. Also this means your ham is always accessible and ready to carve at all times.

Place the ham in the ham stand and secure using the spike on the base and the screws in the holder.

Next, make a deep cut around five inches down from the hoof using a sharp strong knife.

First of all, remove the fat from the body of the ham depending on how much is to be cut. Only remove the section of rind where you plan to begin slicing. If you remove too much rind the meat can dry out.

At the edge of the exposed meat cut away the fat at a forty-five degree angle, this will leave you with a "ridge" of meat. Retain the fat for placing over the exposed meat when finished.

Once you’ve removed the rind, you can begin slicing. Again, using traditional Spanish ‘tools’ is the only way to ensure the ham is cut correctly. The Spanish ham knife or ‘jamonero’ (same as the stand) is long, narrow, flexible and very vary sharp. It is essential to use this type of knife to achieve the all important wafer thin slices of ham. You know you are on the right track when you can see the blade through the slices you are cutting.

Always start at the narrowest part of the ham as here there is very little fat so this is the part that will dry out first. Using your flexible ham knife, cut along the ham as straight as possible.

When you have removed the meat from this section, turn the ham over and repeat the process on the other side.

When both sides are finished you can work on the tip of the ham, always cutting along the length of the bone. The tip of the ham has a slightly stronger taste because while the hams are hanging during curing, this is where the fat and salt concentrates.

When you have removed all the meat you can also "scrape" the bone with a sharp knife to get the last of the meat from the fibula. The remaining bone can be used to make a lovely stock, ideal for soups and stews.

Eating your Serrano ham.

After carving, it is time to enjoy those wafer thin slices of your delicious ham. The best way is to serve on a plate with a drizzle of olive oil. Ideal partners to Serrano Ham are almonds or chunks of melon.

By Gayle Hartley.

 
Bar Carrera, Best Spanish Wine Bar
A great glass of red is only $8, and the tapas are excellent- grassy olives, serrano ham sandwiches on baby brioche, and my favorite, the chorizo bocadillo.

Buying Quality Spanish Ham
The serrano ham or "mountain ham" is cured at altitude in Spain (hence the name)The lack of humidity in these areas plays an important role in the quality of the ham.

Serrano Ham & Spinach Salad
Serrano ham, a superb ingredient in Spanish cooking. Besides from being a gourmet ham in its own right the Spanish ham is also used regularly in cooking.

If you happen upon some serrano ham
I haven’t seen serrano ham locally, but it’s truly one of the culinary jewels of the porcine world. From the Consorcio de Jamon Serrano Espanol, here are some quick recipes for it.

Romanesco and serrano ham frittata
This evening we made an Italian frittata with it, adding onions, parmesan and the last of the serrano ham tht Math’s chick brought back from Essex-on-the-Med (otherwise known as the Costa Blanca).

Serrano Ham Aperitif
So what is the best thing to drink with Serrano ham? Well, that all depends on who you ask! Some of the best chefs in the region will all give a different answer so; we know it is down to personal tastes.

Technorati Tags: company ham, cured, ham dinners, how to cook ham, Serrano ham

Southern Cooking Recipes

Southern cooking varies as per the region. Here are some easy and mouth watering Southern cooking recipes you can prepare at home.

Southern cooking is known for its delicious flavor and the variety as well. This is because Southern cooking varies as per region. For example-southern Louisiana is known for its Cajun cuisine; where as Texas is known for its BBQ sauces. The Southern cooking recipes also include the African American recipes, Kentucky recipes etc. These kinds of food include deep fried chicken, pies, seafood, fried steaks etc. Here are some Southern cooking recipes, which you can try at home.

Southern Cooking Recipes:

Jambalaya Recipe:
The Jambalaya falls under the category of Cajun cooking recipe. Rice remains to be the important ingredient for such recipes.
Ingredients
Butter (2 tablespoons)
Finely chopped onion (1 cup)
Finely chopped green pepper (1/2 cup)
Garlic – minced (2 cloves)
Freshly ground black pepper (1/4 teaspoon)
Smoked sausage -1/4 inch slices (1/2 pound)
Canned tomatoes – undrained (3 cups)
Raw white rice (1 cup)
Chicken broth (1 1/2 cups)
Dried leaf thyme (1/2 teaspoon)
Chopped fresh parsley (1 tablespoon
Diced cooked chicken (1 1/2 cups)
Diced cooked ham (1 cup)
Chili powder (1/2 teaspoon)
Salt (1 1/2 teaspoons)

Preparation:
First, you need to preheat the oven to 350 degrees F. Then take a large iron skillet and melt some butter in this. Then, add onion, garlic and green pepper and cook the preparation slowly. Keep stirring the preparation occasionally. Cook the onion till its tender. Then, add the ham, sausage and the chicken pieces to this preparation. Cook it for around for 5 minutes with occasional stirring. Then, you need to add the tomatoes along with their juices to this preparation. Also add the broth, rice, parsley and thyme. Then sprinkle some chili powder and add salt and pepper to taste. Now, add this entire preparation to a large casserole so that it can be baked. To bake, cover it and place it in the oven. Bake the preparation till the rice turns tender. This may take approximately an hour. This delicious Southern cooking recipe is bound to delight all at home.

Macaroni and Cheese Recipe:
Ingredients
Uncooked elbow macaroni (1/2 cup)
Milk (1 1/2 cup)
Butter (3 tablespoon)
Egg yolks – beaten (3)
Soft bread crumbs (1 cup)
Red bell pepper -finely chopped (1/4 cup)
Chopped parsley (2 teaspoons)
Shredded process Cheddar cheese (1 1/2 cups)
Green bell pepper – finely chopped (1/4 cup)
Grated onion (1 tablespoon)
Egg whites – (3) (You would need to beat these eggs with teaspoon of tartar till the mixture turns stiff)

Preparation:
First, you would need to cook the macaroni in boiling water. Then, take a large saucepan and add milk, butter and cheese to this. Cook it slowly with constant stirring over low heat. Let the cheese melt. Use some quantity of this mixture and add it to the egg yolk mixture which has been prepared earlier. Then, add this back to the hot preparation, which is in the saucepan. Let both the mixtures blend well.

Now, you would need to add the macaroni cooked earlier. Stir in some red as well as green bell pepper along with breadcrumbs and onion. Add some quantity of parsley as well. Now, you would need to fold the beaten eggs into the macaroni mixture. Take a non-greasy souffl dish and pour the contents of the pan into this dish. Bake the preparation at 325 degrees for duration of an hour or so. Let the mixture set. Serve this delicious Southern dish immediately!

Fried Green Tomato Recipe:
Ingredients:
Bacon (8 slices)
All-purpose flour (3/4 cup)
Stone-ground cornmeal (1/4 C.)
Salt
Black Pepper
Milk (1 cup)
Olive oil (1/4 cup)
Prepared chili sauce (1 teaspoon)
Lightly toasted rye bread (8 slices)
Large green tomatoes – sliced to 1/4" thickness (around 3-4)
Prepared mayonnaise (1/4 cup)
Arugula – remove the tough stems (2 small bunches)

Preparation:
You need to begin with frying the bacon over medium heat. Let it turn crispy and brown. Now, drain the bacon on paper towels. Then, you need to take a cup and strain the bacon grease into it. Use a paper tissue to wipe the skillet. Then, make a combination of flour and cornmeal in a bowl. Add some salt and pepper to taste. Now, add the milk as well. You need to stir the mixture well.

Now, add some olive oil to the skillet. Use the strained bacon grease as well and place the skillet over medium- high heat. The tomato slices should be dipped in the batter prepared earlier. Do this process in batches of the slices. Fry the tomato slices till they turn a shade of golden brown. Once done, drain slices on paper towels.

Then, take a small bowl to make a combination of mayonnaise and chili sauce. Use around 1- teaspoons of this mixture and spread it over the slice of toast. Spread it only on one side. Then, place around 2 slices of bacon above 4 slices of toast. Use 2 fried tomato slices as a topping combined with arugula. This needs to be covered with the remaining slices of toast. The side with the mayonnaise spread will face downwards as a cover. Cut it into 2 pieces and serve this delicious fried tomato sandwich!

Have a great time preparing these easy and delicious Southern cooking recipes at home. You are bound to delight all your friends and family.

How to Cook Ham Hocks an Dry Lima Beans
Can dry Lima beans and ham hocks be cooked together in a pressure cooker, and for how. 

How to Cook & Cabbage Soup
How to Cook : Ham & Cabbage Soup. What is it about peeling and dicing potatoes that calms me, soothes me, centers me? What is it about making something so simple as soup?

How To Glaze A Ham
Are you planning to cook ham for the special guest? Whether you are roasting a ham for a special person or a special occasion, scoring and glazing can definitely add to the look as well as the flavor.

Technorati Tags: ham recipes, how to cook ham, southern cooking