Ham is delicious and nutritious; what is more, it has only 140 calories per 3 ounce serving. However, cooking ham can be confusing because there are so many different cuts, preparations and glazes. But, don’t worry. The actual cooking process isn’t that complicated. What you need is just a little bit creativity. Whether you slather the ham in mustard and honey or drown in it juice is entirely up to you.
When you go to the supermarket before cooking ham, you will find various kinds of ham according to their cuts and how they’ve been prepared. When choosing a ham, you should take how many people you plan on feeding into account as well as how much time you have for cooking ham. In addition, be sure and check the label to determine which type you have got. Uncooked and partially-cooked hams must be cooked prior to eating and fully cooked hams need not be heated before serving.
As for the methods of cooking ham, you can choose for your own tastes. Ham can be baked, broiled, grilled or simmered. If the ham is too salty for you, you can wash it down and soak up to 24 hours before cooking in order to remove some of the salt. You can easily find specific instructions for removing the mold and preparing country-cured hams here and there from the internet.
When cooking ham, I prefer the way of roasting. Roasting is a dry heat cooking method and it is a popular choice for large tender cuts of ham. In fact, roasting is basically the same method of cooking as baking, which is often used when cooking ham. To begin with, the skin should be removed from the ham and a layer of fat is generally left to add flavor and help keep the meat moist. Before cooking, you had better allow the ham to stand at room temperature for 2 hours so as to do it evenly. There are several methods of roasting that can be used to cook a ham. The methods will also vary according to the type of ham and whether the ham is cooked or uncooked should also be considered. During the cooking time, some recipes may also call for basting throughout in the course of cooking ham, but basting with the hams will cause the ham more salty.
When cooking ham, the length of time will depend on the size of the ham and whether it is a fully cooked, partially cooked, or uncooked ham and whether it is bone-in or boneless. The best way to determine if the meat has cooked long enough is to check for doneness. Keep in mind it is important not to overcook the ham for the purpose of maintaining its juiciness. The most important rule, however, applying to all hams is that the internal temperature of fresh hams must reach 160 degrees F before serving. If you choose to reheat a cooked ham, 140 degrees F should be reached.