For a whole to pound ham, allow 18 to 20 minutes per pound; for a half—5 to 7 pounds—about 20 minutes per pound; or for a shank or butt portion weighing 3 to 4 pounds, about 35 minutes to the pound. For example, it takes between 35 and 40 minutes to cook a pound of boneless shoulder roll of a cook-before-eating smoked ham. We will need 1. Country hams are not fully cooked, but preserved by the cure. They are usually sold in stores unrefrigerated as whole, bone-in hams packaged in rough cotton bags, with identifying markings printed on the bags.
Country ham is also sold in presoaked, sliced, ready-to-cook form, usually vacuum-packaged. Heating above degrees will only detract from taste and tenderness. Re-cooking or prolonged heating will always make cooked meat tough and in the case of cured hams, the meat will be crumbly.
The same is true for any fully cooked or cured meat such as wieners or sliced ham. The symptoms of foodborne illness can include fever, chills, stomach cramps, diarrhea, nausea, and vomiting. The same is true for any fully cooked or cured meat such as wieners or sliced ham.
Country hams are not fully cooked, but preserved by the cure. They are usually sold in stores unrefrigerated as whole, bone-in hams packaged in rough cotton bags, with identifying markings printed on the bags. Country ham is also sold in presoaked, sliced, ready-to-cook form, usually vacuum-packaged. An Italian-style dry cured raw ham; not smoked; often coated with pepper. Prosciutto can be eaten raw because the low water content prevents bacterial growth.
If kept in refrigeration, the Ham will stay fresh for 7 to 10 days, and the Turkey Breast for 5 to 7 days. Store them tightly wrapped, in your degrees F refrigerator. Leftovers should be used up in 3 days. Leftover cooked ham can be stored in the freezer for months. The goal is to reheat the ham without drying it out. The best way to do this is to place the ham on a rack in a roasting pan. Add water to the bottom of the pan and cover the whole thing tightly with foil.
Ham made from the front leg of a hog will be labeled "pork shoulder picnic. Hams may be fresh, cured, or cured-and-smoked. The usual color for cured ham is deep rose or pink; fresh ham which is not cured has the pale pink or beige color of a fresh pork roast; country hams and prosciutto which are dry cured range from pink to mahogany color. Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and fully cooked hams; they can be eaten right out of the package.
Fresh hams and hams that are only trichina treated must be cooked by the consumer before eating; in most countries, these hams will bear a safe handling label. Curing is the addition of salt, sodium nitrate or saltpeter , nitrites and sometimes sugars, seasonings, phosphates and ascorbates to pork for preservation, color development and flavor enhancement.
Nitrate and nitrites contribute to the characteristic cured flavor and reddish-pink color of cured pork. Nitrite and salt inhibit the outgrowth of Clostridium botulinum , a deadly microorganism which can occur in foods.
The nitrates and nitrites create cancer-causing chemicals when overcooked, so avoid eating ham that has been browned or blackened. The two most-used methods of adding solutions to pork are: injection into muscle by needle; and tumbling or massaging into muscle to produce a more tender product.
In dry curing, the process used to make country hams and prosciutto, fresh meat is rubbed with a dry-cure mixture of salt and other ingredients.
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