A.K.A

city ham

What is it?

Ham comes from the hind leg of a pig, and if it’s called ham, it usually means it’s cured (though you do occasionally see “fresh hams,” which are the same cut, but uncured).

There are two basic methods for curing ham:dry curing—which produces “country hams,” as well as the renownedprosciutto di Parmafrom Italy andjamon serranofrom Spain—andwet curing, which produces the “city ham” that graces countless Easter buffets and is familiar to deli shoppers.

Kitchen math:

Feeding a crowd? A half ham will serve up to 14 people; for even more guests, choose a whole ham.

How to choose:

If you’re buying a city ham to serve a crowd (for instance, for an Easter or Christmas buffet), there are a few choices to make. There are four different grades of city ham:

HamThis highest grade of ham has a clean, delicate pork flavor and a fine, lean texture that resembles that of a chop. It’s considerably more expensive than other grades, though, and your local supermarket may not carry it.

Ham in natural juicesThe “natural juices” are actually added water (many hams of this grade weigh up to 10% more than their raw weight due to the extra water). These hams have a fine, meaty quality when baked, and the added water does help ensure that they stay juicy. This grade is a good value and is readily available at most supermarkets.

Ham, water addedThe percentage of added water in this grade will be stated on the label (usually in fine print). A ham that says “water added—15%” means it weighs 15% more than its raw weight.

Ham and water product大多数生产商的最低级泵water as they can into the ham, which adds weight and allows them to sell it at a lower price. If the amount of water exceeds 50%, the ham must be labeled “water and ham product,” since there is more water by weight than meat.

Of these grades, your best bet is to go with either ham or ham with natural juices. Both grades are available eitherbone-inorboneless. Whenever you’re cooking a whole or half ham, choose the bone-in version, since meat cooked on the bone will generally have better flavor.

Finally, if you’re serving a half ham, you have the choice of theshank(lower) half or thebutt(upper) half. The butt tends to be very flavorful and tender but it contains part of the hip bone, which can make for awkward carving. The shank, meanwhile, is easier to carve, but it’s tougher and chewier.

Recipes

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  Recipe

  Hash-Brown Breakfast Casserole

  The bell peppers, onion, ham, and cheese in this dish call to mind a Denver omelet. But instead of serving the hash browns on the side, they’re combined with the…

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  Recipe

  Roasted Uncured Ham with Mustard-Herb Crust

  Dress up ham with this simple sweet-savory topping. You can use leftovers in wraps, sandwiches, casseroles, and stews.

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  Recipe

  Ham, Leek, and Cheese Bread Pudding

  This savory stratalike dish would work well as part of an Easter brunch. Choose your favorite style of ham to tailor the dish to your taste.

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  Recipe

  Ham and Mushroom Quesadilla

  Quesadillas don’t always need to feature Mexican ingredients. The flavors in this one are more European than south of the border. Sour cream? Sure. Salsa? Nah.

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  Creamy Linguine with Peas, Ham, and Sage

  Peas are a perfect match with ham and cream, and together, they create a fast but luxurious sauce. If you don’t like sage, feel free to leave it out or…

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  Fresh Holiday Ham with Tangerine and Cloves

  On holidays, at my Grandpa LaFrieda’s house, we always had a fresh ham cooking. That ham was beautiful—it had a deep caramel–colored, sweet, sticky glaze on it that was covered…

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  Corn on the Cob with Chile, Goat Cheese, and Ham

  A wrap of salty ham complements sweet corn on the cob while goat cheese spiked with vinegar, garlic, and fresh red chile adds heat and tang.

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  Penne with Smoked Ham, Peas, and Mint

  Fresh mint, a classic pairing with peas, brightens this creamy pasta dish.

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  Recipe

  Swiss Chard and Fresh Peas with Ham and Maple–Balsamic Sauce

  Talk about colorful! This dish is a visual feast, and it tastes pretty swell, too. The sweet and tart combo of maple syrup and balsamic vinegar takes the slightly mineraly…