Hamming it Up for Easter

Meat Cutter Gill Jenniges is ready for the Easter ham rush.

“There’s all kinds of different styles of ham,” said Jenniges noting the favorite hams sold at his store. “ Bone-in spiral cut hams are popular but here at the Fenton store the Kretschmar  boneless ham is still the customer favorite.”

Whether you favor boneless, spiral-cut or the labor-intensive country-style, it pays to bone-up on the basics and differences between ham styles.

Bone-in ham, the ham your grandma studded with cloves and topped with pineapple is traditionally seen as more elegant ham while the boneless ham is considered easier to serve.  Bone-in hams come in a variety of shapes; whole or a shank or butt half and typically serve two to three people per pound.

Boneless hams, usually recognizable by label and the heavy plastic or foil wrapping will keep for several weeks in their original packaging in the refrigerator.  Boneless ham yields roughly four to five servings per pound and are often sliced and tied together as an extra service provided in the meat departments - making them a candidate for glazing and pineapple decoration,

Almost all hams come fully-cooked and can be served directly from the refrigerator without heating.  However, to serve hot just unwrap and heat boneless ham to 140 degrees.  Uncooked ham requires 20-30 minutes per pound cooked at 350 degrees until it reaches 160 degrees internal temperature. 

Hams are either dry-cured with salt and spices rubbed into the meat's surface or wet-cured using a brine solution.  Dry-cured is often used for country-style and specialty hams, while wet-cured hams, sometimes called city hams, are a favorite choice for dinnertime centerpieces to everyday sandwiches.

If you buy an unsliced ham you may need to sharpen your carving skills. The National Pork Producers instructions for slicing a bone-in ham is to begin by placing it on its side on a firm cutting surface. Steady the ham with a large fork and cut several long slices off the thin side and turn the ham onto its flat, cut surface.  Make perpendicular slices to the leg bone.  To loosen the slices, cut horizontally along the leg bone. To slice a boneless ham cut several long slices off the side then turn it onto its cut surface and slice to the desired thickness.  

Don’t be afraid to take advantage of spring ham sales. Ham freezes for six months; making it an excellent way to maximize your food dollar. Just separate your ham in small size servings and freeze. To reheat, just defrost, lightly wrap in foil and gently heat to until it reaches an internal temperature of 140 degrees.

The National Prok Producers have provided a few recipes for the upcoming holiday - an alternative to Grandma’s pineapple covered ham and leftover ham and cheese sandwich.

Chipotle-Glazed Ham with Cherry-Jicama Salsa

• 8 to 9-pound bone-in, spiral-cut or boneless cooked ham 
• 1 turkey-sized cooking bag 
• 12 to 13-ounce jar of high-quality cherry preserves 
• 2 canned chipotle chiles en adobo, plus 1 tablespoon of the canning (adobo) sauce 

Cherry-Jicama Salsa: 

• 1 1/2 cups finely chopped red onion
• 1 1/2 cups diced peeled jicama
• 1 cup chopped dried cherries
• 1/2 cup apple cider vinegar
• 1/3 cup chopped cilantro

Heat over to 250 degrees.  Remove ham from packaging; if it has a plastic disk over the bone, pull it off and throw it away.  Lay the ham, cut-side down in a turkey-size cooking bag. Gather the bag up over the ham, pressing out all the air.  Fasten with the enclosed tie.  Trim excess plastic from above the tie.

Using a small knife, make 6 half-inch slits around the top of the bag to allow steam to escape.  Place the ham in a 13 x 9-inch baking dish.  Bake for 80 to 90 minutes (roughly 10 minutes per pound), until the temperature near the bone reads 100  degrees  on an instant-read thermometer.

In a food processor or blender, combine the cherry preserves, chipotle chile and its canning sauce.  Process until smooth.  Scoop out and set aside 1/2 cup of the glaze for seasoning the salsa.

When the ham reaches 100 degrees F, remove from oven, slit the bag and pull it out from under the ham, letting all the juices run into the pan.  Tip the pan slightly and spoon off all but about 1/4 cup of the juices.  Brush the glaze (except what you've reserved) over the top and sides of the ham. Return to the oven and bake for an additional 30 to 40 minutes, until the temperature near the bone reads 140 degrees on an instant-read  thermometer.  If there is time, tent the foil and let rest for 15 minutes before serving.

In a large bowl, stir together the onion, jicama, cherries, vinegar and the 1/2 cup of reserved glaze.  Taste and season with salt, usually about 1 1/2  teaspoons.  Cover and refrigerate until ready to serve. When the ham is ready, stir the cilantro into the salsa and serve along with slices of ham.  

Apricot Glazed Ham

• 5 pound fully-cooked whole boneless ham
• 1/3 cup firmly packed brown sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves
• 2/3 cup apricot nectar
• 2 tablespoons lemon juice

Place ham on a rack in a shallow roasting pan. Bake uncovered at 325 degrees for 60 minutes or until meat thermometer registers 140 degrees.

While ham is baking make the glaze using a small sauce pan, combine brown sugar, nutmeg, and cloves. Stir in apricot nectar and lemon juice. Cook over medium heat until thickened and bubbly, stirring constantly. Brush ham with glaze. Continue baking 15 – 20 minutes more, brushing occasionally with glaze.  

Cheesy Ham and Macaroni

• 3 tablespoons butter
• 1/4 cup flour
• 2 cups milk
• 1/2 cup Parmesan cheese, grated
• 1/2 cup American cheese, cubed
• 1/8 teaspoon pepper
• 7 ounces macaroni, cooked according to pacakage directions, drained
• 1 1/2 cup chopped ham, fully-cooked
• 1 cup frozen green peas, thawed

In a 1-1/2 quart saucepan over a medium heat melt butter. Whisk in flour and cook for a minute, then slowly whisk in milk. Cook until sauce thickens. Stir in cheese and pepper. Add macaroni, ham and peas and cook until heated through. Serves 6.

Green Eggs and Ham Mini Tartlets

• 1/3 cup finely chopped fully cooked boneless ham
• 4 1/2-inch slices soft white bread, crusts removed
• 2 tablespoons butter, softened
• 1/2 cup frozen chopped spinach, thawed, squeezed dry
• 2-ounces cream cheese, softened (reduced fat)
• 3 tablespoons parmesan cheese
• 1 teaspoon milk (2%)
• 1/2 teaspoon garlic powder
• 4 medium eggs
• fresh ground pepper

Heat oven to 375 degrees. Press white bread with palm of hand until flat and doughy, and butter both sides. Gently place in 2-1/2-inch muffin cups or 4-ounce ramekins, pressing to form 4 individual tartlet crusts.

Mix spinach, cream cheese, Parmesan cheese, milk and garlic powder in a small bowl; set aside. 

To assemble tarts: Divide ham among the 4 bread cups, crack 1 egg into each crust and season with fresh pepper. Top with a spoonful of spinach mixture. Bake for 12-14 minutes or until egg whites are firm but yolks are still moist. Cool slightly after removing from oven. Remove from baking cups to serve.  Serves 4.