It's the Most Wonderful Time of the Year - Part 3: Ham

When you think of the holiday season, what is the second protein that you think of? Okay, so I might be the only person who thinks in terms of proteins so I’ll give you the answer: Ham.

When it comes to ham, there are three ways to go: cheap, easy, or right. If you know me or have read more than just this post you’ll most likely know which of the three is the method of choice.

The easiest way to serve your holiday ham is to order a precooked, precut, ready-to-serve ham from a commercial vender such as Logan Farms. The only problem with this method is much like buying anything else already prepared and ready for you: with conveniences come sacrifices and a lot of the flavor and versatility of the ham is lost.

The cheap way, which requires a bit more work (yet is still quite easy), is to purchase a manufactured heat-and-serve ham from your local supermarket. Even though this is the most cost effective method it will taste exactly like the ham that one would buy at their local deli. These hams are great for sandwiches, soups, and even stocks but I would steer clear of them for a stand-alone protein or as the major player in a meal.

So you might be saying at this point; “Okay Knower of Deliciousness, what is the right way?” well the right way would be to purchase a good quality “city” or “country” ham and properly prepare it. Sure, it may cost more and it may even be more work but in the end you will have a ham that Logan Farms would be jealous of. Your family, and their stomachs, will thank you for all the hard work you’ve put into it.

A “city” ham is a ham that has been soaked in or injected with brine and then boiled or lightly smoked. Always look for hams that have a bone in them. After all, when was the last time you saw a boneless pig walking around? When it comes to city hams the general rule of thumb is that the less “manufacturing” the better.

The USDA regulates how hams are labeled which is very beneficial. If after the curing, smoking, and cooking process the ham weighs more than before it must be labeled with the amount of water that was absorbed. With a higher water-weight come more difficult heating times and a different texture than should be expected.

Some of the different labels are:

“Ham and water product” contains more than 15% added water. Stay away from these.
“Ham – water added” contains 12 – 15% added water. If you have no other choice, this one is okay.
“Ham with natural juices” contains 7 – 8% added water.

To sum it all up a good quality “city” ham will have a bone in it, will have minimal fabrication (it will look like it came off of an animal), and will have as little water content as possible (remember, look for the one labeled that it has natural juices).

Now to prepare the city ham, you’ll need:
A ham, of course (remember to follow the guidelines discussed earlier)
About ¼ cup of honey
About 2 cups of brown sugar
2 cups of crushed graham crackers or ginger snap cookies

Preheat the oven to 250 F– remember to add about 20 minutes of preheat time after the oven beeps.

Rinse the ham and place it flat side down in a roasting pan. Tent the ham with heavy-duty foil (shiny side out) and cook for 3 to 4 hours or until the internal temperature reaches 130 F. (most stores that sell kitchenware will have very inexpensive meat thermometers – I would recommend picking one up before cooking any meat yourself)

At this point you can remove any skin or fat if you want a leaner ham. After that, increase the oven to 350 F.

Pat the ham dry with some paper towels. Brush on the honey and then sprinkle the brown sugar over it. Using a food grade spray bottle spray a light coating of water, apple juice, pineapple juice, or bourbon depending on your tastes. Finally, lightly pack the crumbled graham crackers or ginger snap cookies onto the ham.

Roast uncovered until the internal temperature hits 140 F (this should take about an hour). Let it rest for ½ hour before carving.

The second ham that we will discuss, called a “country” ham, is a ham that has been dry-cured and then smoked and aged for added flavor. They contain no added water. The country hams tend to be much saltier than the city hams. Personally, I like the salty ham over the sweet ham so I usually recommend them but they do cost more and require a bit more work.

For the country ham, you will need:
A dry cured country ham
1 liter of your favorite soda (I really like Cherry Dr. Pepper for the flavor it adds, but any kind will do)

First, wash the ham thoroughly making sure to scrub off any of the mold that may be on the surface (while the mold is harmless, washing it off gives it a better presentation on the table). Place the ham in a clean ice chest filled with clean water. Change the water twice a day for two days. Be sure to flip the ham each time you change the water. The longer you let it soak, the less salty the ham will be.

Preheat the oven to 400 – remember the preheat rule! (Always allow for an additional 20 minutes of preheating even after your oven beeps)

Place the ham in a large roasting pan and pour in the soda. Tent with your heavy-duty foil and allow it to roast for 30 minutes. After that, reduce the heat to 325 and roast for another hour and a half. Finally, flip the ham over and roast, still covered, until the ham reaches an internal temperature of 140. The entire roasting process should take approximately 20 minutes per pound of ham. Let it rest for ½ an hour before carving. No matter how long you soak it this will be a very salty ham, so be careful and slice very thin.

There you have it – recipes for either a sweet city ham or a salty country ham. No matter which you choose, you’ll be guaranteed a great centerpiece for a meal.