Christmas Ham Guide: Ham 101

Ham is Christmas favorite in many households. Whether it’s a big family gathering or Christmas dinner, baked ham is quite a crowd pleaser and it’s great for entertaining. Have you ever been confused about what type of ham to purchase? It is important to know which of the options is best for you. There different types and grades of ham. From whole ham to picnic ham choosing the right one  can be tricky. This handy guide from Recipe Tips explains everything you should know before you buy a ham.

HAM CUTS 

WHOLE HAM – A whole ham will typically weigh 18 to 20 pounds and includes both the ‘butt’ end and the ‘shank’ end. The ‘butt end’ is the upper part of the ham, more ‘rump’ and thus more fatty. The ‘shank end’ is the lower end, more leg and less fatty. The shank end has just one bone so is easier to slice.  Some hams will still have a thick layer of fat on the exterior (this is what gets scored in diamond shapes for an attractive look once the ham is baked and reaches the table); some producers leave a thin layer of fat, there’s still enough for scoring.

 

PICNIC HAM – Some times the front shoulders of a hog are smoked and called ‘picnic hams’ but they’re not really ham cuts, there are pork shoulders cured in ham fashion. 

 

HAM STEAKS – Ham steaks are slices of a cured ham, sold pre-sliced for easy cooking

BREAKFAST HAM – A breakfast ham is a ham steak, just the most tender center section.

HAM HOCK – The hock is the pig’s ankle, the slightly meaty section above the feet (called trotters) and the hams (in the back legs) and the picnic hams (in the front legs). A ham hock is usually sold fully cooked.  

BONE OR BONELESS HAM

A boneless ham is easier to slice. But too often, boneless hams aren’t really whole hams, they’re pieces of ham jelled together and canned – not good. That said, some very good hams from small producers have had their bones removed and are specially packaged for easy serving and slicing.

Just like chicken, a bone-in ham has more flavor because the bone itself imparts flavor into the meat. Plus, you definitely want the bone for later, to make soup or ham stock.