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After a long winter, Spring is here, bringing bright colors, fresh air and Easter hams.
With ham as the traditional centerpiece for Easter dinners, it is important to know the essentials. What kind of ham are you buying? How should you cook and store safely? How should you handle leftovers?
Read the label and you will find nearly everything you need to know about ham including its nutrient content. Ham is a good low-fat source of protein. A three-ounce serving of extra lean ham contains 116 calories, 4.1 grams of fat, 25 mg. of cholesterol, 18 grams of protein and 965 grams of sodium. This is a lot of sodium, so it is best to go easy on salty foods for the rest of the day.
When selecting the type or size of ham, keep in mind individual appetites, family size, menu plans, time available for preparation and storage facilities.
You can't always judge value by price per pound. It's the price per edible serving that really counts, so think in terms of servings per pound.
- Bone-in ham sold as whole ham, half ham, shank and butt half or center slices provides 2 to 3 servings per pound.
- Boneless ham, made from sectioned pieces of lean cured meat with the external fat trimmed away, provides 4 to 5 servings per pound.
- Semi-boneless ham includes the round leg bone or shank bone, which makes it easier to carve. It provides 3 to 4 servings per pound.
Under USDA regulations, three types of ham products can be labeled "ham." "Ham" means that the lean meat contains at least 20.5 percent protein. "Ham with Natural Juices" must contain at least 18.5 percent protein and those labeled "Ham-Water Added" must contain at least 17 percent protein. "Ham and Water Product" may contain any amount of water, but the label must state the percent of added ingredients.
Ham is made with a protective cure - the water and brine solution that gives it that typical taste and look - but it's still perishable and needs special care. Store it in its original wrapping in the coldest part of the refrigerator. The temperature should be as low as possible without actually freezing the meat. Except for dated packages, storage should not exceed one week. The date indicates the approved storage time. With newer vacuum packaging, which does a better job of excluding air, storage times have been extended.
Most hams today are labeled "fully cooked" and are ready to eat. Serve cold or, for heating, follow the label instructions. When none are available, roast in a 325-degree oven to an internal temperature of 140 degrees. A few hams are labeled partially cooked and they need to be heated to 160 degrees.
Within one to two hours after serving, wrap leftover ham in plastic wrap (not foil) and store in the coldest part of the refrigerator. You can refrigerate ham for up to seven days or freeze it for up to one month. Ham, however, doesn't freeze well. During the curing process, extra moisture enters the cells. When frozen, the moisture expands and cells burst. Then, as the ham thaws, moisture leaks and the ham is left dry and unpalatable. A better choice than freezing is to use it in a variety of dishes the week after Easter.
Leftover ham can be the focus of many creative meals. For breakfast pleasers, stir diced ham into scrambled eggs; tuck into a pocket bread. Mix cubed ham into corn muffin batter and bake. Add chopped ham to diced potatoes and onions for a hearty hash.
For lunchtime, make mini kabobs by skewering ham, cubes of cheese, melon, pineapple or grapes. Add cubed ham to macaroni and cheese. Add variety to the classic ham and cheese sandwich by grilling on a hot griddle. Roll up sliced ham with mustard and cream cheese in a flour tortilla. Heat thinly sliced ham in your favorite barbecue sauce and serve on sandwich buns.
For a quick dinner, serve individual chef's salads. Offer toppings such as ham, tomatoes, mushrooms, onions and chopped hard-cooked eggs. Add ham to frozen pizza. Stir cubed ham into corn chowder, navy bean soup or broccoli and cheese soup. Thread ham chunks onto skewers with pineapple chunks and squares of red bell pepper. Brush kabobs with honey and oil and grill until browned.
For more information about the purchasing and serving of ham, or about its nutritional content, contact Beryl Jacobson, Colorado State University Extension agent for Consumer and Family Education in Douglas County, Colorado - phone: (303) 660-7316 or e-mail: jacobso@douglas.co.us
or contact your local
Colorado State University Extension office.
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Uploaded Tuesday, November 27, 2007
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