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Holiday Ham Cooking Tips and Recipes

By Paige Brady, December 7, 2010  |  Meet the Blogger  |  More Posts by Paige Brady
Flavorful and elegant, ham is a great choice for the holidays. It’s simple, feeds a crowd and provides fantastic leftovers. But not all ham is alike. Our hams are from pigs raised to meet our high standards, which means:
  • Raised with no antibiotics – ever
  • Raised with no added growth hormones*
  • No animal byproducts in the feed
  • No added nitrates or nitrites
  • Raised without gestation or farrowing crates
*Federal regulations prohibit the use of hormones in raising pork In addition, our hams contain no artificial ingredients or preservatives. No water is added, so they are full of flavor. We’ve gathered some recipe and cooking tips to lighten your load. And check out our website for more about the scoop on our ham and to learn more about the farms where the animals are raised. Favorite Ham Recipes: Tips for a perfectly cooked centerpiece ham:
  • Once a ham is fully cooked, it can be served at a warm or cool temperature but never straight out of the refrigerator.
  • One advantage to buying a bone-in ham is to have the ham bone – great for soups and beans.
  • Allow for ½ to ¾ lbs per serving for a bone-in ham.
  • Allow for ¼ to ½ lbs per serving for a boneless ham.
  • Let the ham sit at room temperature for about an hour before cooking.
  • Scoring the skin of the ham adds to a beautiful presentation. Cut ¼” deep crosswise into 1” to 2” squares to create classic diamond shapes.
  • If you chose to glaze your ham, don’t coat the ham with the glaze until the last hour of cooking to avoid burning.
  • Don’t baste ham with the drippings as they can be really salty. Try pineapple juice, instead.
  • If you use cloves to spice up your ham, be sure and remove the cloves before slicing and serving.
Stay tuned for a post on how to serve up those fabulous ham leftovers. How do you like your ham?
Category: Ham, Holidays 2010

 

3 Comments

Comments

John L says ...
I do have to say that chicken has a wonderful taste when they are free from all the hormones, antibiotics and nitrates. We cook exclusively with hormone free chicken and can tell the difference between hormone free and not hormone free... would have never believed how great the meat tastes if we did not have a market that carried chemistry free chicken. Looking forward to trying the ham.
12/07/2010 10:43:57 AM CST
cookingforlove says ...
That ham certainly looks appealling and being so natural must be worth a try
12/07/2010 2:49:41 PM CST
Cornish Hen Recipes says ...
Hello Brady, Thank you for your sharing. I'm a lazy man, what I want in a holyday is do nothing, cook a little bit, lay on my bed and watch TV lol. Anyway thanks for the post.
09/28/2011 10:56:40 PM CDT