Homespun

May 16, 2001

Goin' Whole (or Half Shank) Hog!

When you shop for ham, you may be confused by the many types and sizes available. Most hams have been cured (pumped with a salt-and-sugar solution for flavor) and/or smoked. The label on the ham should identify the type of processing, as well as whether or not the ham has been cooked.

Ham labeled "fully cooked" does not require further heating and may be eaten cold. Those that prefer to heat it find that an internal temperature of 140 degrees brings out the most flavor. Ham marked "cook before eating" must be cooked to an internal temperature of 160 degrees. If the wrapping does not indicate whether or not the ham has been cooked, it's wise to assume that it needs cooking.

You will find ham available either boneless or bone-in. Bone-in hams are marketed whole, in halves, in butt or shank portions, or as center-cut slices. The butt half generally has a higher proportion of meat-to-bone and is more expensive than the shank portion.

Boneless hams slice easier and have little or no waste; they are often the best buy, even though the price is higher. Boneless hams are sold whole or as halves, slices, quarters or pieces.

Canned hams are always boneless and are fully cooked during the canning process. A small amount of unflavored gelatin is added to canned hams before sealing to absorb the natural juices as the ham cooks during processing; this causes the jelled substance that is common in canned hams.

Cured hams will keep in the refrigerator up to one week, whether cooked or uncooked. Refrigerate canned hams both before and after opening unless otherwise marked; unopened, they will keep up to one year unless the label says otherwise.

Freezing is generally not recommended for ham because of flavor and texture changes, but these changes are minimal if the ham is frozen less than two months in an airtight container. Canned hams should not be frozen because expansion during freezing may damage the seams of the can.

If you wonder what to do with all those leftovers after you've baked a ham, try the following recipes for tasty ways to serve leftover ham.

QUICK HAM-BROCCOLI CASSEROLE

1/4 cup chopped onion

1 (10 oz.) package frozen chopped broccoli, thawed and drained

2 tablespoons butter or margarine

1 (10 3/4 oz.) can cream of chicken soup, undiluted

2 cups chopped cooked ham

1 cup uncooked instant rice

1/2 cup process cheese spread

1/4 cup milk

1/2 teaspoon Worcestershire sauce

Saute onion and broccoli in butter in a large skillet until onion is tender. Remove from heat. Stir in remaining ingredients. Spoon mixture into a lightly greased 1 1/2-quart casserole. Bake at 350 degrees F for 25 to 30 minutes or until bubbly. Yield: 6 servings.

HEARTY HAM SALAD

3 cups diced cooked ham

1 1/2 cups (6 oz.) shredded Cheddar cheese

2 cups diced apples, unpeeled

1 cup diced celery

1/2 teaspoon lemon-pepper seasoning

3/4 to 1 cup mayonnaise

Lettuce leaves (optional)

Combine all ingredients except lettuce; mix well. Chill 2 to 3 hours before serving. Serve on lettuce leaves, if desired. Yield: 6 to 8 servings.

HAM-AND-CORN CHOWDER

2 cups diced cooked ham

1 cup chopped celery

1/2 cup chopped onion

1/2 cup butter or margarine

3 (10 oz.) packages frozen cream-style corn, thawed

1 cup milk

1/2 teaspoon onion salt

1/2 teaspoon celery salt

1/2 teaspoon pepper

Chopped fresh parsley (optional)

Saute ham, celery, and onion in butter in a Dutch oven. Stir in next 5 ingredients, and bring to a boil. Reduce heat, and simmer 20 minutes. Garnish with parsley, if desired. Yield: about 6 cups.

HAM STROGANOFF

1 pound cooked ham, cut into strips

1/2 cup chopped onion

2 tablespoons butter or margarine

1 (10 3/4 oz.) can cream of mushroom soup, undiluted

1 (4 oz.) can sliced mushrooms, undrained

1 (8 oz.) carton commercial sour cream

Hot cooked noodles

Saute ham and onion in butter until onion is tender. Stir in soup and mushrooms; cook over medium heat 5 minutes, stirring occasionally. Stir in sour cream, and cook just until thoroughly heated. Serve over hot noodles. Yield: 6 servings.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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