Internal Temperature Of Ham

What is the internal temperature of ham? Before getting the correct temperature on how to cook ham, there are many types of ham and different varieties of ham that you should know. What is a ham? Ham is the thigh and rump section of pork which is cut from the haunch of a pig or of a boar. You may cook ham at a safe internal temperature but you must realized that most ham is cured. Ham cuts are also called gammon which means the hind leg of a pig. Fully cooked hams, uncooked or partially cooked hams and fresh hams have different internal temperatures to obtain proper doneness.

So, what are the different cuts of ham that you can find in a butcher shop? One of the most heavily cured is the aged hams. Aged hams are smoked hams that have been hung for about one to seven years. You are advised to scrap and wash off the mold away before consuming aged hams. The Bayonne ham is a type of French ham from Bearn which is cured with Bayonne salt. These raw ham and uncooked ham must be cooked at an internal temperature of 160F. Boneless ham and bone-in ham are hams that have their bones removed while partially-boned ham has the hip or shank bones removed. Brines-cured ham is one of the most common types of ham that you will be able to buy in most grocery stores in which the meat is soaked in brine and then smoked. The Canadian bacon is a precooked smoked ham which is obtained from a lean cut taken from the eye of the loin of the middle back. The internal temperature for fully cooked hams is 140F. Canned ham is usually made up of a whole piece of meat or bits and pieces of meat pressed together into a form and fused with a gelatin mixture while country-cured hams are usually dry-cured in salt, then smoked over fragrant hardwoods and aged for at least over half a year. The meat of a country-style ham is usually drier but the meat is more tender and flavorful. The uncooked hams have to be cooked at an internal temperature of 160F. Culatello is a famous Italian ham which is cured and soaked in wine during aging. As one of the top types of ham in the market, the Culatello ham is lean and rosy red, and has a delicate flavor.

What is a cured ham? Cured ham is basically pork which has gone through many stages of curing processes to preserve the meat. Dry curing ham is where the whole surface of the pork is carefully covered with salt and then stored until the salt permeates the meat so that the ham is preserved. How do you cook ham? What internal temperature for ham is required? Before cooking ham, it is important that you know that the FDA ham labeling terms. Under the FDA labeling terms for hams, a ham is known to contain no added water and must have at least 20.5% protein after the removal of fat while the ham with natural juices must have at least 18.5% protein. Ham with water added must include up to 10% added water and have at least 17% protein. The ham and water product can contain any amount of water but the amount of water must be stated in the label. Since hams are sold fully cooked, partially cooked or uncooked, different cooking methods are applied and the main differences in preparing cooked and uncooked ham is the internal temperature that the ham must reach. Fresh ham is raw ham or uncooked ham that is obtained from the pigs hind legs and must be cooked at an internal temperature of 160F. You should use a meat thermometer to test for the doneness of the ham that you are cooking. You can insert the meat thermometer into the ham before putting the ham in the oven. The meat thermometer can remain in the ham throughout cooking time to ensure that the correct internal temperature of ham is achieved. Another way to get the hams internal temperature is to use an instant read meat thermometer whereby you will insert this instant read thermometer into the thickest area of the ham to obtain the internal temperature for the ham. Fully cooked ham is heated to an internal temperature of 140F and does not have to be heated before being served. Fully cooked ham can be eaten straight from the wrapper or reheated to get a richer flavor while partially cooked ham needs an internal temperature of 160F to acquire proper doneness. Most commercial manufactures of partially cooked ham cook the ham to an internal temperature of 140F.

What are the different types of ham that you should know when you are buying ham? Ham portions are halves with the center slices removed. Irish ham is pickled hams or brine hams form Belfast. Irish ham is smoked over peat fires and must be soaked, scrubbed, simmered and then baked before consumption. Picnic ham is pork meat from the upper section of the foreleg of the pig that includes a section of the shoulder. This type of ham is sometimes called a picnic shoulder or pork shoulder. Smoked picnic hams are almost the same as traditional hams. Prosciutto hams are famous Italian hams in which the meat is seasoned, salt-cured and finally air-dried. The meat is pressed into a dense, firm texture. The Parma ham is a true prosciutto ham and prosciuttos include prosciutto cotto which is a type of cooked ham while the prosciutto crudo is a type of uncooked ham that is cured and is ready to eat. One of the most easily available hams in the market is the ready-to-eat hams which is a type of fully cooked hams. You can either eat it immediately once you buy it or cook the ready-to-eat hams at an internal temperature of 140F to bring out its flavor. Scotch ham is another famous type of ham that is lightly cured and sold in casings. This uncooked ham is a type of boneless ham that has to cook using a temperature of 160F. A popular type of country-cured ham is the Smithfield ham which is coated with salt, sodium nitrate and sugar. The meat is then refrigerated for 5 days and then salted again. This ham is then being refrigerated again for one day per pound of meat, washed and refrigerated for another 14 days, smoked for 10 days, and then aged for about 6 months to 1 year. The Smithfield ham must be cured in the process described here within the city of Smithfield. Smithfield ham is one of the most expensive types of ham sold in the grocery stall whereby the meat is deep red in color, dry and has a strong flavor. You need to cook the Smithfield ham long and slow before you can eat this delicious ham. Sweet-pickle curing ham is sometimes known as a sugar-cured ham because the meat is covered in a seasoned sweet brine whereby brown sugar or molasses is added to the cure mix. City hams are called the urban-style hams. This cheap ham uses a style that is common among commercial manufacturers to produce mass quantities which involve an injection-curing method. The processing period for urban-style ham is shorter and less complicated. The taste is blander compared to country-style ham. My top choice of ham has to be the Westphalian ham which is meat that is made from pigs that are fed with acorns in the Westphalia forest of Germany. The Westphalian ham is cured and then slowly smoked over a mixture of beechwood and juniper woods. The ham is dark brown in color with a light smoky flavor that is similar to the Black Forest ham. Very popular in England, the York ham is a mild-flavored ham that showcases pink meat and has to be cooked like country-cured ham before serving. Other types of popular hams include the Ardennes ham from Belgium, Elenski ham form Bulgaria, Jinhua ham from China and the Virginia ham from USA. A popular method to cook ham is by roasting the ham because roasting is a dry heat cooking method mainly used to cook large tender cuts of meat. When roasting ham, you must let the ham to stand at room temperature for about 120 minutes before cooking. The methods for roasting ham or baking ham varies according to whether the ham is cooked or uncooked and also varies according to the types of ham used which can arise from a choice of city ham, country ham or canned ham. The time and temperature chart for cooking ham shown here will give you an idea on the time taken to cook one pound of ham. Remember to check the internal temperature of the ham to ensure that the ham is properly cooked. The oven temperature will be set at 325F. The cooking time per pound of ham for fully cooked hams is as follows:- whole: boneless ham (18 minutes), whole: bone-in ham (18 minutes), half: boneless ham (24 minutes), half: bone-in ham (24 minutes), spiral cut ham (14 minutes at 275F), canned ham (20 minutes) and picnic ham (30 minutes). All these fully cooked hams must be removed from the oven at an internal temperature of 135F and must have a finished internal temperature of 140F after resting. The cooking time per pound of ham for uncooked hams or partially cooked hams is as follows:- whole: boneless ham (20 minutes), whole: bone-in ham (20 minutes), half: boneless ham (25 minutes), half: bone-in ham (25 minutes) and whole/half cooked ham in an oven bag (25 minutes). All these uncooked hams or partially cooked hams must be removed from the oven at an internal temperature of 155F and must have a finished internal temperature of 160F after resting. For picnic ham (35 minutes), these partially cooked hams must be removed from the oven at an internal temperature of 165F and must have a finished internal temperature of 170F after resting. Fresh hams needs a cooking time of 30 minutes. To achieve the best ham cooking results, you must remove the ham from the oven when the internal temperature of the ham reads 5F below the final desired internal temperature and allow the ham to rest for about 15 minutes. The ham will reach the required internal temperature during this important resting time for ham.

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posted at 00:12:06 on 04/19/09 by webmaster - Category: Cooking Thermometer
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