Hams: They can be fresh, cook-before-eating, cooked, picnic and country types. There are so many kinds, and their storage times and cooking times can be quite confusing. This background information serves to carve up the facts and make them easier to understand.
Hams may be fresh, cured or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. There will be the word “fresh” in the name of fresh ham, which means that it has not been cured. “Turkey” ham is a ready-to-eat product made from cured thigh meat of turkey. The term “turkey ham” is always followed by the statement “cured turkey thigh meat. “.
Cursed ham is usually a deep rose or pink color. Fresh ham, which isn’t cured, is the color of a fresh pork roast, which is pale pink or beige. Country hams and prosciutto, which are dry-cured, are pink to mahogany.
Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. People must cook fresh hams and hams that have only been treated to destroy trichinae (this could mean heating, freezing, or curing in the processing plant) before they can eat them. Hams that must be cooked will bear cooking instructions and safe handling instructions.
If a ham isn’t ready to eat but looks like it is, it will have a big message on the main display panel (label) saying that it needs to be cooked, examples g. , “cook thoroughly. ” In addition, the label must bear cooking directions.
Sodium or potassium nitrate (or saltpeter), nitrites, and sometimes sugar, seasonings, phosphates, and cure accelerators are added to make something cure. g. , sodium ascorbate, to pork for preservation, color development and flavor enhancement.
Nitrate and nitrite contribute to the characteristic cured flavor and reddish-pink color of cured pork. Clostridium botulinum is a deadly microorganism that can grow in foods in some situations. Nitrite and salt stop it from growing.
Pork can be injected with flavoring and curing solutions or massaged and tumbling the solutions into the muscle. Both methods make the pork more tender.
For dry curing, which is how country hams and prosciutto are made, fresh ham is rubbed with a dry-cure mix of salt and other things. Dry curing produces a salty product. In 1992, U. S. The USDA’s Food Safety and Inspection Service (FSIS) approved a trichinae treatment method that lets potassium chloride be used instead of up to half of the sodium chloride. This lowers the amount of sodium in the food. Since dry curing takes away the moisture, the weight of the ham is reduced by at least 20%, but usually by up to 25%. This makes the flavor more concentrated.
Dry-cured hams may be aged more than a year. Six months is the traditional process but may be shortened according to aging temperature.
These hams that haven’t been cooked can be kept at room temperature without getting spoiled by bacteria because they don’t have much water in them. Dry-cured ham is not injected with a curing solution or soaked in a curing solution to make it, but it can be smoked. Today, dry-cured hams may be sold as items that need to be prepared by the customer before they are safe to eat. Just like with any other meat, it’s important to read the label on a ham to see how it should be cooked.
For ham lovers, there are so many options to choose from at the grocery store. You have your standard hams, honey hams, picnic hams, and more. But if you’ve come across something called “SBO ham,” you may be wondering – what does SBO ham mean?
This specialty ham has a unique name and properties that set it apart. In this article, we’ll fully explain SBO ham, how it’s sliced, the health benefits, and more Let’s dive in!
What is SBO Ham?
SBO stands for “Spiral Bone-In.” So SBO ham refers to a bone-in ham that has been spiral sliced around the bone This makes it easier to carve and serve compared to a traditional intact ham
The specialized spiral slicing is done by a machine that rotates the ham while cutting it in a continuous spiral pattern. The result is even, thin slices of ham that separate easily for serving.
SBO ham tends to be sold in larger 10-20 pound sizes meant for group meals. It is fully cooked but benefits from reheating. The spiral cut allows the ham to heat faster.
Key Features of SBO Ham
There are a few characteristics that set SBO ham apart from other types:
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Bone-in – The femur bone remains which adds flavor during cooking.
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Spiral sliced – Cut in a continuous spiral around the bone for easy serving.
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Large – Typically 10-20 pounds to feed a crowd.
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Precooked – Fully cooked but still benefits from reheating before eating.
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Flavorful – Hardwood smoked for added flavor.
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Lower fat – Has less fat compared to other bone-in hams.
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Higher sodium – Contains quite a bit of added sodium.
Different Sections of SBO Ham
SBO ham can be divided into a few key sections:
Meaty Portion – The majority of an SBO ham is the meaty section surrounding the bone. This is where most slices are cut from.
Bone – The femoral bone helps flavor the meat but is not eaten. It can be used for soups.
Knuckles/Ends – These smaller portions around the bone provide extra cuts.
Fat – Some fat remains on an SBO ham, adding moisture and flavor. Too much is trimmed off.
Rind – The outermost layer of skin is typically removed before slicing.
So while the main focus is the plentiful meaty portion, the other sections contribute flavor and nutrients.
Slicing Techniques for SBO Ham
Achieving perfect slices of SBO ham requires using the right techniques:
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Remove the femur, knuckle and haunch bones before slicing.
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Use a commercial ham slicer on the thinnest setting for thin, even cuts.
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Place the ham on a sliding board and secure with a press.
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Start slicing from the tapered end, working towards the shank.
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Gradually remove the rind while slicing.
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Leave some fat for moisture and flavor.
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Stop trimming fat when it turns pinkish.
With the proper prep and slicing methods, you can get beautiful cuts ready for an appealing platter.
Potential Health Benefits of SBO Ham
In addition to its convenience and flavor, SBO ham provides some potential health benefits:
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Protein – Ham is an excellent source of protein for building muscle. Just 3 oz provides 18g protein.
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Vitamin B6 & B12 – Ham contains B vitamins which support energy and red blood cell production.
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** Selenium** – SBO ham provides selenium which promotes a healthy immune system.
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Phosphorus – Helps filter waste and repairs tissues.
Of course, ham is high in sodium so intake should be limited for some. But the nutrients it supplies can be beneficial as part of a balanced diet.
Finding and Cooking SBO Ham
You can find SBO ham in the meat department of most major grocery stores. Brands like Smithfield and John Morrell offer high quality, pre-cooked SBO hams.
Cooking is simple since the ham is already fully cooked. Just heat it through until warm:
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Heat oven to 325°F. Place ham cut-side down in a baking pan.
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Cover with foil and bake 15-20 minutes per pound.
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Let rest 15 minutes before slicing to retain juices.
The spiral cut helps the ham heat evenly. And the built-in bone adds extra flavor.
SBO Ham Makes Entertaining Easy
Hopefully now you have a complete understanding of SBO ham! The unique spiral cut bone-in ham provides a crowd-pleasing centerpiece with little effort. When serving a gathering, SBO ham allows you to focus on guests rather than cooking. Delight hungry crowds with the convenience and mouthwatering taste of this specialty ham.
Cooking or Reheating Hams
You can eat fully cooked, vacuum-packed hams (whole or half) and canned hams cold, right from the package. These are both made in federally inspected plants.
If you want to reheat these cooked hams, however, set the oven to no less than 325°F and heat it until a food thermometer reads 140°F inside.
Unpackaged, cooked ham is potentially contaminated with pathogens. Heat to 165°F any cooked ham that has been repackaged somewhere other than the processing plant or any cooked ham that has been left over.
Spiral-cut cooked hams are also safe to eat cold. The unique slicing method, invented in 1957, reduces carving problems. When whole or half hams are heated, the glaze melts and runs off the meat, making the meat dry. This is why these hams are best served cold. If you want to reheat hams that were packed in processing plants that were inspected by the USDA, you must heat them to 140°F using a food thermometer. Hams that have been repackaged outside of the plant or that have been spiral-cut and left over must be heated to 165°F. In a regular oven, heat a spiral-sliced ham at 325°F for about 10 minutes per pound. Cover the whole ham or a portion of it with heavy aluminum foil. Individual slices may also be warmed in a skillet or microwave.
Smoked or fresh hams that need to be cooked before eating must reach 145°F and rest for 3 minutes before they can be served. Cook in an oven set no lower than 325°F. Hams can also be safely cooked in a microwave oven, other countertop appliances and on the stove. Consult a cookbook for specific methods and timing.
Country hams can be soaked in the fridge for 4 to 12 hours or longer to lower the amount of salt they have before they are cooked. Then they can be cooked by boiling or baking. Follow the manufacturers cooking instructions.
Call Our Hotline For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
Hams: They can be fresh, cook-before-eating, cooked, picnic and country types. There are so many kinds, and their storage times and cooking times can be quite confusing. This background information serves to carve up the facts and make them easier to understand.
Hams may be fresh, cured or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. There will be the word “fresh” in the name of fresh ham, which means that it has not been cured. “Turkey” ham is a ready-to-eat product made from cured thigh meat of turkey. The term “turkey ham” is always followed by the statement “cured turkey thigh meat. “.
Cursed ham is usually a deep rose or pink color. Fresh ham, which isn’t cured, is the color of a fresh pork roast, which is pale pink or beige. Country hams and prosciutto, which are dry-cured, are pink to mahogany.
Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. People must cook fresh hams and hams that have only been treated to destroy trichinae (this could mean heating, freezing, or curing in the processing plant) before they can eat them. Hams that must be cooked will bear cooking instructions and safe handling instructions.
If a ham isn’t ready to eat but looks like it is, it will have a big message on the main display panel (label) saying that it needs to be cooked, examples g. , “cook thoroughly. ” In addition, the label must bear cooking directions.
Sodium or potassium nitrate (or saltpeter), nitrites, and sometimes sugar, seasonings, phosphates, and cure accelerators are added to make something cure. g. , sodium ascorbate, to pork for preservation, color development and flavor enhancement.
Nitrate and nitrite contribute to the characteristic cured flavor and reddish-pink color of cured pork. Clostridium botulinum is a deadly microorganism that can grow in foods in some situations. Nitrite and salt stop it from growing.
Pork can be injected with flavoring and curing solutions or massaged and tumbling the solutions into the muscle. Both methods make the pork more tender.
For dry curing, which is how country hams and prosciutto are made, fresh ham is rubbed with a dry-cure mix of salt and other things. Dry curing produces a salty product. In 1992, U. S. The USDA’s Food Safety and Inspection Service (FSIS) approved a trichinae treatment method that lets potassium chloride be used instead of up to half of the sodium chloride. This lowers the amount of sodium in the food. Since dry curing takes away the moisture, the weight of the ham is reduced by at least 20%, but usually by up to 25%. This makes the flavor more concentrated.
Dry-cured hams may be aged more than a year. Six months is the traditional process but may be shortened according to aging temperature.
These hams that haven’t been cooked can be kept at room temperature without getting spoiled by bacteria because they don’t have much water in them. Dry-cured ham is not injected with a curing solution or soaked in a curing solution to make it, but it can be smoked. Today, dry-cured hams may be sold as items that need to be prepared by the customer before they are safe to eat. Just like with any other meat, it’s important to read the label on a ham to see how it should be cooked.
Brine curing is the most popular way to produce hams. It is a wet cure whereby fresh meat is injected with a curing solution before cooking. Salt, sugar, sodium nitrite, sodium nitrate, sodium erythorbate, sodium phosphate, potassium chloride, water, and flavorings are some of the things that can be used for brining. Smoke flavoring (liquid smoke) may also be injected with brine solution. Cooking may occur during this process.
Glazed Double Smoked Ham
FAQ
What is a shankless ham vs regular ham?
Which is better, spiral ham or whole ham?
What kind of ham to buy for Easter?
What does a Ham label mean?
It is uncommon to find a ham with one of these labels on it in the grocery store. These labels mean that the ham is raw and needs to be fully cooked (not just heated up) before you can eat it.
What does SBO mean?
Secundair Beroepsonderwijs (Dutch: Secondary Professional Education) Super Battle Opera (Japanese fighting video game tournament) Société Belge d’Ostéopathie (French: Belgian Society of Osteopathy) 58 definitions of SBO. Meaning of SBO. What does SBO stand for? SBO abbreviation.
What is uncured ham?
Hams labeled as “uncured” or “free of nitrates and nitrites” are, confusingly, still cured. They are salted to remove moisture, and almost always contain ingredients like celery or beet extracts that are a source of naturally occurring nitrates.
Is SBO a CNO substitute?
‘ SBO is mainly used for mayonnaise and salad dressings, and the local industry does not consider it to be a complete CNO [coconut oil]substitute,’ it added. From January 2011 to May 2016, all consecutive patients treated for adhesive SBO at the University Hospital of Tours were identified and retrospectively included.