what is attic aged ham

0000002023 00000 n This all refers to protein-to-water ratio.

Salt is an essential part of the cure. Bone-in hams have less meat per pound than boneless, so you should assume about three-fourths of a pound per person for a bone-in ham and a half-pound per person for boneless. If it's too dry, the meat is ruined. H�b```"Q�Q� ʀ 6P���Â� BB� �C1��0������0����I�iL�@�# �qHL 0x30N��+�ļi]��ldX����}��6���43��0 ��� endstream endobj 47 0 obj 131 endobj 15 0 obj << /Type /Page /MediaBox [ 5.99962 -2.16046 617.99962 789.83954 ] /Parent 9 0 R /CAPT_Info << /R [ 0 6564 0 5200 ] /S [ 0 3282 0 2600 ] /Rz [ 300 300 300 300 0 0 ] /SK (00000057)>> /Contents [ 21 0 R 25 0 R 27 0 R 29 0 R 31 0 R 33 0 R 37 0 R 39 0 R ] /Resources << /Font << /F17 19 0 R /F18 23 0 R /F4 16 0 R /F11 34 0 R >> /XObject << /Im112 45 0 R >> /ProcSet [ /PDF /Text /ImageB ] >> /CropBox [ 5.99962 -2.16046 617.99962 789.83954 ] /Rotate 0 >> endobj 16 0 obj << /Type /Font /Subtype /TrueType /BaseFont /Arial-BoldMT /FirstChar 0 /LastChar 255 /Encoding /WinAnsiEncoding /FontDescriptor 17 0 R /Widths [ 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 278 333 474 556 556 889 722 238 333 333 389 584 278 333 278 278 556 556 556 556 556 556 556 556 556 556 333 333 584 584 584 611 975 722 722 722 722 667 611 778 722 278 556 722 611 833 722 778 667 778 722 667 611 722 667 944 667 667 611 333 278 333 584 556 333 556 611 556 611 556 333 611 611 278 278 556 278 889 611 611 611 611 389 556 333 611 556 778 556 556 500 389 280 389 584 750 556 750 278 556 500 1000 556 556 333 1000 667 333 1000 750 611 750 750 278 278 500 500 350 556 1000 333 1000 556 333 944 750 500 667 278 333 556 556 556 556 280 556 333 737 370 556 584 333 737 552 400 549 333 333 333 576 556 278 333 333 365 556 834 834 834 611 722 722 722 722 722 722 1000 722 667 667 667 667 278 278 278 278 722 722 778 778 778 778 778 584 778 722 722 722 722 667 667 611 556 556 556 556 556 556 889 556 556 556 556 556 278 278 278 278 611 611 611 611 611 611 611 549 611 611 611 611 611 556 611 556 ] >> endobj 17 0 obj << /Type /FontDescriptor /FontName /Arial,Bold /FontBBox [ -628 -376 2000 1010 ] /Flags 32 /CapHeight 715 /Ascent 1010 /Descent -376 /StemV 144 /ItalicAngle 0 /XHeight 518 /FontFile2 41 0 R >> endobj 18 0 obj << /Type /FontDescriptor /FontName /Arial /FontBBox [ -665 -325 2000 1006 ] /Flags 32 /CapHeight 715 /Ascent 1006 /Descent -325 /StemV 96 /ItalicAngle 0 /XHeight 518 /FontFile2 40 0 R >> endobj 19 0 obj << /Type /Font /Subtype /TrueType /BaseFont /ArialMT /FirstChar 0 /LastChar 255 /Encoding /WinAnsiEncoding /FontDescriptor 18 0 R /Widths [ 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 750 278 278 355 556 556 889 667 191 333 333 389 584 278 333 278 278 556 556 556 556 556 556 556 556 556 556 278 278 584 584 584 556 1015 667 667 722 722 667 611 778 722 278 500 667 556 833 722 778 667 778 722 667 611 722 667 944 667 667 611 278 278 278 469 556 333 556 556 500 556 556 278 556 556 222 222 500 222 833 556 556 556 556 333 500 278 556 500 722 500 500 500 334 260 334 584 750 556 750 222 556 333 1000 556 556 333 1000 667 333 1000 750 611 750 750 222 222 333 333 350 556 1000 333 1000 500 333 944 750 500 667 278 333 556 556 556 556 260 556 333 737 370 556 584 333 737 552 400 549 333 333 333 576 537 278 333 333 365 556 834 834 834 611 667 667 667 667 667 667 1000 722 667 667 667 667 278 278 278 278 722 722 778 778 778 778 778 584 778 722 722 722 722 667 667 611 556 556 556 556 556 556 889 500 556 556 556 556 278 278 278 278 556 556 556 556 556 556 556 549 611 556 556 556 556 500 556 500 ] >> endobj 20 0 obj 1324 endobj 21 0 obj << /Filter /FlateDecode /Length 20 0 R >> stream

“Curing” means preserving, typically via salt, sugar, nitrates, and/or smoke.

Ham with natural juices has the least amount of added water and is the best for special occasions. This glaze, which combines just cherry preserves and chipotle chiles in adobo, is complex, sweet, spicy and smoky. For some people, country ham is an acquired taste. Burgers' Smokehouse Uncooked Attic Aged Country Ham (Sliced and Sealed, 7 1/2 to 8 1/2 pounds (half ham)) #49. The traditional country ham would not be eaten until it was a year old.

0000003244 00000 n The precise nature of meat termed "ham" is controlled by statute in a number of areas, including the United States and European Union. All you do is remove the packaging, stick it in the oven and heat it through, right? Coca-Cola makes for a great ham glaze, as well as a surprisingly great meat marinade in general. 0000001544 00000 n

0000938442 00000 n When ham is to be fried or broiled it is best to have ham sliced on a power saw. the perfect dish to get you through the holidays, Things People Only Say Around the Holidays. Just combine a couple cans of Coke or your favorite sugary soda (root beer and Dr Pepper work great) with a cup of brown sugar and a little mustard and you’re all set. 0000011742 00000 n The ham is used in Chinese cuisine to flavor stewed and braised foods, as well as for making the … 0000007770 00000 n If your ham is spiral-sliced, then the hard work has been done for you — just portion it out. Your … If not, then slice the ham from the outside-in toward the bone, or slice off a large hunk and carve it up separately. 0000015678 00000 n

But if you want your ham to be as good as it can be, then you’re going to need to keep a few things in mind. 0000018275 00000 n 0000015656 00000 n

This all refers to protein-to-water ratio.

It is eaten alone and also used as an ingredient to add flavor to various dishes. 0000001301 00000 n

An exhaust fan is needed in the aging room to remove the excess moisture. Place your ham in a roasting pan. There’s no need to buy a whole ham unless you’re planning on feeding more than 20 people. In contrast, “city ham” is usually boneless, mild tasting, with water added, … 0000385435 00000 n 0000007792 00000 n

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0000009082 00000 n Water added is best for steaks and water products is best for sandwiches. In general, the more water a ham contains, the less expensive it will be. But if you’re planning on cutting the ham into big chunks or just want to carve it yourself, then buy it whole.

Estimate about 10 minutes in the oven per pound.

Jinhua ham is a type of dry-cured ham named after the city of Jinhua, where it is produced, in the Zhejiang province of eastern China. %PDF-1.4 %���� Anfu ham is a dry-cured ham from Anfu, Jiangxi, China, documented starting in the Qin Dynasty. "Red and processed meats and cancer prevention", "Check Out These Sick Hams From Around The World", "How to match dry-cured swine with perfect wine", "Home Cooking – Ham Varieties and Terminology", "Recipe Favourites York ham and other recipes related to York ham", The Encyclopedia of Healing Foods - Michael T. Murray, Joseph E. Pizzorno, Swindled: The Dark History of Food Fraud, from Poisoned Candy to Counterfeit ... - Bee Wilson, Speck - Smoked Prosciutto (Mario Batali)-Dead link-, "Gusto Raro: Jambon de Bosses DOP - Italian typical ham", https://en.wikipedia.org/w/index.php?title=List_of_hams&oldid=980795070, Short description is different from Wikidata, Creative Commons Attribution-ShareAlike License, This page was last edited on 28 September 2020, at 14:12.

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