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Cured Meats Recipe - Yahoo Recipe Search
Food NetworkFor flavorful, tender meat, make Alton Brown's Corned Beef recipe from Good Eats on Food Network by beginning the salt-curing process 10 days ahead of cooking.YummlyAt Thanksgiving and Christmas, millions of families around the world gather around baked ham. But you don't have to wait for a special occasion. Baked ham is ideal, anytime you need to feed a crowd. And, if you're looking to impress, our baked ham with mojo sauce recipe won't let you down. _What is a baked ham?_ Ham refers to any slice of pork from a pig's back leg. A whole ham is the entire limb – from the hip to the knee. Most supermarket hams have been preserved and cooked. So, in preparing a baked ham, you're not cooking it, but infusing it with all-important flavor and heat. _What kind of baked ham should you buy?_ There's more than one kind of baked ham. For maximum flavor, go for a bone-in whole ham. If you're nervous about the complications of carving, choose a spiral-cut ham, which comes pre-sliced. Even easier to carve than a spiral ham is a boneless ham, but it's significantly less flavorful. Plus, once you've eaten a bone-in whole ham, you can use the bone for soup! Whole hams are preserved in one of two ways: wet-curing or dry-curing. The typical commercial ham – known as “city ham” – is wet-cured, which means it's been injected with brine. Less common is “country ham”, which is dry-cured. This process, which originated in France over 2,000 years ago, involves salting the ham, before hanging it to dry – for months or even years! Country hams are tastier than city hams, but they're also more expensive. _How big should your baked ham be?_ Too much baked ham is better than not enough. After all, you can easily add the leftover ham to sandwiches, pastas, pizzas and breakfasts. As a rule of thumb, for each guest, buy 3/4 to one pound of bone-in ham or 1/2 pound of boneless ham. In other words, to feed twenty people, you need 15-20 pounds of bone-in baked ham or 10 pounds of boneless baked ham. Just be sure that whatever you buy can fit in your roasting pan or baking dish. _How do you prepare baked ham?_ There's a cornucopia of baked ham recipes to try, including our mouthwatering baked ham with mojo sauce. Whichever you decide upon, preparation begins with scoring. Using a sharp knife, make diagonal cuts across the baked ham, creating a diamond pattern. The cuts should be an inch apart and 1/8 inch deep. Scoring a baked ham not only looks good, it also intensifies flavor, by allowing the glaze to seep into the meat. _How long does it take to cook baked ham?_ Cooking time varies, depending on size. Generally, for each pound of weight, the ham should spend 10 minutes in the oven. For a 15-pound baked ham, that's 150 minutes – or 2 ½ hours. But don't leave it to guesswork. After two hours, place a thermometer into the thickest section: If it reads 140º F internal temperature, your baked ham is ready; if not, it needs more time. Be sure to pre-heat the oven to 350ºF. _How do you keep a baked ham from becoming dry?_ Most baked ham recipes involve two elements: liquid (usually wine, stock or sauce) and glaze. To prevent dryness and keep the ham juicy, baste every 15-20 minutes, and, to prevent burning, don't glaze until 15-30 minutes before the baked ham is due to come out of the oven. _More baked ham recipes_ Most baked ham glazes include a sweet liquid, such as honey or maple syrup, and spices. Two of our most popular are here: [Honey Glazed Ham](https://www.yummly.com/recipe/Honey-Glazed-Ham-513530) [Glazed Easter Ham](https://www.yummly.com/recipe/Glazed-easter-ham-352702) This second one features a creative brown sugar glaze made up of not just brown sugar, but also mustard, Dr Pepper and apple cider vinegar, among other ingredients. Looking for side dishes? Try these: [Perfect Potatoes Au Gratin](https://www.yummly.com/recipe/Perfect-Potatoes-au-Gratin-The-Pioneer-Woman-Cooks-_-Ree-Drummond-41289) [Cheesy Baked Asparagus](https://www.yummly.com/recipe/Cheesy-Baked-Asparagus-1441599) [Deviled Egg Salad](https://www.yummly.com/recipe/Deviled-egg-salad-302525).Yummly_Glazed ham: A salty-sweet treat_ This glazed ham recipe calls for a one-two sweet-and-sour punch, with a ham glaze made from sweet pineapple and tangy balsamic vinegar. This baked ham is a little different, in that it doesn't require scoring a diamond pattern on the meat - this reduces prep time and you still get a delicious ham. _How did ham become an Easter tradition?_ Along with deviled eggs and hot cross buns, glazed ham is a common sight on Easter dinner tables. Legends and lore abound about why we eat ham this time of year. Ham has traditionally been served in Germany for centuries to celebrate springtime. From a practical standpoint, hams were often cured and preserved through the harsh, cold winter months, making them ready to eat when Easter rolled around, long before butchering time arrived for other animals. This may also explain why ham sometimes graces the Christmas table. _Notable ham-producing regions_ You’ll find ham throughout the world, with flavor and texture differences that vary depending on preservation method and the characteristics of the region’s meat itself. Some recognizable hams include Proscuitto di Parma from Italy, Westphalian and Black Forest ham from Germany, and Jamon Serrano and Iberico from Spain. America is also making a name for itself in ham circles with some of the best ham coming out of Southern states like Virginia and Kentucky. _How is ham made?_ Using a cut of pork from the pig’s upper leg, classic ham preparations involve preserving the meat through dry salt curing, wet brining and sometimes smoking. Dry curing entails covering the meat with salt, herbs and spices, then washing it and hanging it to dry for anywhere from several months to several years. A quicker method, wet curing immerses the ham in a salt/sugar brine or pumps the brine solution directly into the meat and lets it sit for several days up to several weeks. The meat may also be placed in a smokehouse or smoker for an extra flavor boost. _What to look for when buying a ham_ When shopping for ham, be aware that products with water or brine added are often less expensive because they have a higher water content than their meatier counterparts. Look for good coloring, a plump appearance and fresh smell. And don’t be intimidated by bone-in ham — it lends more flavor to the meat. Just like with your Thanksgiving turkey, go big to guarantee leftovers for sandwiches and snacking. If carving it intimidates you, get a spiral-cut ham and save yourself the trouble: A spiral ham comes pre-cut. If you're serving a smaller group, many stores will sell you a half ham. _A great beginner's dish_ Because ham is sold precooked, it's the perfect choice if you're cooking your first big Easter dinner, or if you're looking to reduce your holiday stress. Ham can technically be served at room temperature straight from the store: You are basically reheating it for this baked ham recipe. Remember to be sure that your roasting pan will fit the ham you buy - or buy a disposable one that fits. _Glazed over_ This pineapple-raisin glaze is wonderful, but know that ham plays nicely with a wide range of glazes and sauces. Because hams are inherently salty, sweet glaze recipes and barbecue sauces made with honey, brown sugar, maple syrup, root beer, honey mustard, ground cloves, ground cinnamon — even peanut butter! — can provide a nice flavor contrast that can really take your ham to the next level. Glazes are high in sugar and can easily burn, so you’ll want to wait until the last 15 or 20 minutes of cooking to brush them on. (For a sweet crunchy crust, crank the broiler up to high for a minute or two at the very end.) _Side dishes_ Ham pairs beautifully with simply prepared fresh seasonal vegetables like snap peas, asparagus, fava beans and spring lettuce salads, as well as new potatoes with fresh herbs. For a holiday meals, dinner rolls make a great addition (and great ham sandwiches the next day with dijon mustard and a swipe of mayo).Taste of HomeI hate being cold, but one of the best remedies for that is warm soup. I took my mother’s water-based vegetable soup recipe and worked with it to make the flavors richer. The meat and veggies in this dish are the perfect cure for a cold night and a hungry family. —Lisa Cooper, Leander, TexasEpicuriousSlice it and serve with our soft dinner rolls so guests can make mini sandwiches, then use the bone to make soup. Ask your butcher for a whole cured, smoked bone-in ham from the back leg of a pig, or order one from dartagnan.com (ask for the applewood-smoked bone-in whole ham). You can also buy a half ham and cut the recipe in half. Flavor the meat with Riesling from the same bottle you use to make the gelée for the [chicken liver mousse](/recipes/food/views/368955) .EpicuriousSlice it and serve with our soft dinner rolls so guests can make mini sandwiches, then use the bone to make soup. Ask your butcher for a whole cured, smoked bone-in ham from the back leg of a pig, or order one from dartagnan.com (ask for the applewood-smoked bone-in whole ham). You can also buy a half ham and cut the recipe in half. Flavor the meat with Riesling from the same bottle you use to make the gelée for the [chicken liver mousse](/recipes/food/views/368955) .EpicuriousSlice it and serve with our soft dinner rolls so guests can make mini sandwiches, then use the bone to make soup. Ask your butcher for a whole cured, smoked bone-in ham from the back leg of a pig, or order one from dartagnan.com (ask for the applewood-smoked bone-in whole ham). You can also buy a half ham and cut the recipe in half. Flavor the meat with Riesling from the same bottle you use to make the gelée for the <a href="/recipes/food/views/368955">chicken liver mousse</a> .Food.com"For most Mexicans, the Mennonites are tall, light-skinned people, dressed in overalls, who produce their famous cheese... Every family has at least one cow that produces the milk, cream and butter for daily use, as well as chickens for meat and eggs. Pigs are primarily raised for home-cured hams, cold cuts and bacon. The homemade garlic beef sausage has become popular in the [Chihuahua] region, where people know that the Mennonite products are made from all local ingredients, using traditional methods." (Recipe translated and adapted from recetasycomidas.com)Food52Inspired by Italian subs this egg salad recipe is full of salty pickled peppers and cured Italian meats. It comes together quickly in a bowl.
