Identifying Hams
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 235. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- If you find yourself confused by the different kinds of ham available at your local supermarket, just remember these handy definitions.
- The most popular kind of ham is fully cooked ham. It is ready to eat when you buy it. If you want to serve the ham hot, just heat it to 140° (see chart, page 255).
- Hams labeled cook before eating are not completely cooked during processing and should be cooked to 160°. (If you're unsure whether a ham you've bought is fully cooked, cook it to 160°.)
- Country or country-style hams are distinctively flavored and specially processed. They are cured, may or may not be smoked, and are usually aged. Country hams generally are saltier than other hams, and often are named for the city where they are processed. Follow package directions for these hams.
- Turkey ham is skinless, boneless turkey thigh meat that is smoked and cured to taste like pork ham. It's available in large pieces or as cold cuts. To serve it hot, heat it to 140°.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Barcelona - Jamon Iberico Bellota - Shoes on Wires" by Shoes on Wires; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/9290458@N07/3079269863. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.