What cut makes that famous holiday ham? It’s a mix of the cut (from the hind leg) and the curing. When a ham is preserved through salt-forward curing, you can expect it to be moist, tender and flavorful. It also brings out the ham’s sweet, salty and sometimes smoky-tasting notes. Given the size, it’s ideal for a crowd and is delicious warm or at room temperature. Plus, most hams are pre-cooked and pre-sliced, which all hosts can celebrate.
We’ll tell you everything you need to know about ham, from how to choose one to how to bake or broil it, so that your party has a tasty centerpiece. We’ll also talk about how to make a glaze for ham and show you how to cut it up. We have information on how to reheat your ham (without drying it out) if you have any leftovers. So lets get to it!.
Ham is a cherished meat that graces holiday tables and sandwiches alike. When preparing a beautiful glazed ham, an important factor to consider is the fat side. The fat content greatly impacts the flavor and texture of the different cuts. Identifying the fattier sections allows cooks to maximize juiciness and tenderness.
Understanding the anatomy of a ham is key to navigating the various options. Let’s explore what part of the ham is the fat side and why it makes a difference in preparing perfect ham every time.
Anatomy of a Ham – Where Does the Fat Reside?
Hams come from the hind leg of pigs and consist of different anatomical sections Here is a quick overview
-
Butt end – This cut comes from the top of the ham nearest the hip and contains a large amount of fat marbled through it. It is the fattiest and most tender section.
-
Shank end – The bottom portion closest to the hock that contains less fat but more connective tissue. Slightly tougher but provides good flavor.
-
Hip bone – A round femoral bone that must be removed during carving.
-
Aitch bone – Shaped like a “T”, this challenging bone is found in the butt end.
-
Fat cap – A layer of fat around the exterior surfaces of the ham.
So when it comes to the fat content, the butt end contains the most interior fat marbling while the shank end is leaner. The fat cap provides external fat coverage.
Why the Butt End is Usually Considered the “Fat Side”
Since the butt end contains abundant creamy fat mixed throughout the meat, it is prized for its rich flavor. The combination of the fat marbling and the fat cap covering the butt end result in the signature moist, tender texture associated with great ham.
This area’s moniker “fat side” comes from the fact that on a whole ham, the butt end is the side that is fattiest. It contains the most bountiful natural fat crucial for providing juicy, succulent meat. When the ham is sliced, the butt end is easily identified by the fat ribboning through the meat in contrast to the leaner shank end.
So if seeking the quintessential ham experience, the butt end is the place to find it. That’s why the top, fattier portion is considered the true “fat side” of the ham.
Shank End Contains Less Fat
While the shank end is still meaty and flavorful, it lacks the generous fat content of the butt end. With less interior fat marbling or external covering, the shank end ham is not quite as moist and tender.
However, the shank end does contain more connective tissue. So when cooked low and slow, this can break down into gelatin and compensate somewhat for the lower fat content.
The shank end is also easier to carve since it only has one main bone. For those wanting a leaner cut of ham, the shank provides an acceptable option. Though to enjoy premium ham at its best, stick with cuts from the fattier butt end.
Benefits of the Fat Side for Cooked Ham
When it comes to cooking ham, especially whole hams or larger roasts, proper placement of the fat side impacts the end result. Here are some of the benefits associated with the fat side:
Flavor – Having the fat side face upwards as the ham cooks allows the rendering fat to baste the meat, infusing it with rich pork essence. The combination of the meat juices and the ham’s natural fats equals full-bodied flavor.
Tenderness – The melting fat bastes the ham, keeping it nice and moist during cooking. This prevents the meat from drying out and becoming tough. The fat provides insulation against overcooking.
Visual Appeal – With the fat on top, it will yield beautiful caramelization and glaze adherence for an elegant presentation. The fat cap adds aesthetic appeal.
Ease of Carving – With the fat side up, gravity pulls the juices back toward the meat instead of into the pan. This makes carving cleaner and easier.
Tips for Cooking Ham Perfectly
To take advantage of the fat side when cooking ham, follow these helpful tips:
-
Place ham fat side up in the roasting pan, whether cooking a whole or half ham.
-
Start cooking with lower oven temperatures like 325°F to render fat slowly, then increase heat.
-
Baste periodically with pan drippings to further distribute the fat’s flavor and moisture.
-
Glaze or stud the fat cap for visual appeal; the fat helps glaze adhere.
-
Let rest 15+ minutes before carving; this allows juices to absorb back into the meat.
-
Carve across the grain in thin slices to keep the meat tender.
-
Cook to 5°F below the desired final internal temperature to account for carryover cooking.
Selecting Ham – Things to Look For
When shopping for ham, check for the following qualities to pick the best options:
-
Good marbling in the butt/face portion for fat flavor.
-
Ample thick fat cap covering the exterior (at least 1⁄4 inch).
-
Forms a definite “V” shape with tapered shank and fuller butt.
-
Bright pink meat color without dry spots or aging.
-
Glossy exterior free of major blemishes or tears.
-
Packaged ham should contain water in packaging to remain moist.
-
Brands like Burghoff’s Black Forest or Sierra provide high-quality hams.
-
Fresh hams need cooking; avoid pre-cooked if glazing.
Know Your Cuts – Ham Varieties
Hams come in a number of different cuts, so here is a primer on the most common varieties:
Bone-in Half Ham – Front or rear cut with shank bone; rear has more fat.
Spiral Sliced Ham – Cured and sliced in a continuous spiral down the bone.
Boneless Ham – Refers to whole, half or quarter sections without bone; often rolled and tied.
Country Ham – Dry cured with high salt content and robust flavor. Requires soaking before cooking.
Picnic Ham – From the hog’s front shoulder; contains bone but less fat than typical ham.
Prosciutto Ham – Italian dry-cured ham that is saltier and leaner than American ham.
Virginia Ham – A style of wet-cured country ham named after the state where it originated.
York Ham – English ham made from a rear leg, dry cured and coated with rusk crumbs.
Baked Ham – Ham that is precooked at low temperature for tenderness; needs glazing/reheating.
Fresh Ham – Taken from the hind leg but not cured or cooked like typical ham. Has light “pork” flavor.
Ham Steak – Thick cross-section slices taken across bone-in ham. Contains round bone.
Canned Ham – Precooked ham sealed in cans; needs draining but not cooking.
Proper Ham Storage
To maximize ham’s shelf life, here are some storage tips:
-
Store unopened packaged ham in the coldest part of the refrigerator. Check use-by dates.
-
Once opened, tightly rewrap unused portions of cooked ham in plastic wrap or foil. Limit to 3-5 days refrigerated.
-Freeze ham for longer storage. Slice prior to freezing for easier use. Thaw in the refrigerator overnight before use.
-Wrap cooked ham scraps or bone trimmings in foil or plastic freezer bags. Use within 1-2 months for best quality.
-Cured raw hams like country ham require refrigeration. Uncooked fresh ham needs use within 3-5 days.
-Leftover glazed ham keeps for up to one week in the refrigerator. Reheat thoroughly before serving.
Serving Ideas for Leftover Ham
Leftover ham stays moist for great sandwiches, eggs, pizza and more. Consider these ideas:
-
Dice or slice for omelets, frittatas, hash or biscuits and gravy.
-
Pair with melty cheese in sandwiches, paninis, quesadillas or mac and cheese.
-
Add to pasta, pizza, nachos, baked potatoes or potato salad for heartiness.
-
Use in soups like bean, pea or potato adding rich pork flavor.
-
Mix into casseroles, breakfast strata and savory bread pudding.
-
Fry for hash by itself or with other veggies.
-
Puree or finely dice ham for versatile savory fillings.
With proper storage, cooked ham stays fresh for extended enjoyment. A little creativity transforms leftovers into enticing new dishes.
Common Questions About Ham
For those new to cooking ham, here are answers to some frequently asked questions:
What is a fresh ham? – A raw, unprocessed leg that needs full cooking like pork. Does not contain cure.
How Much Ham Should I Buy?
This part is easy. When cooking a bone-in ham, you’ll want ¾ pound of ham per person. With a boneless ham, you’ll want ½ pound ham per person. So for 20 guests, you’d want to purchase a 10-pound boneless ham or a 15-pound bone-in ham.
City Ham versus Country Ham
To put it simply, city hams are wet-cured and usually come already cooked and even sliced. Country hams, on the other hand, are dry-cured and may need to be soaked for at least one day before they can be cooked. Translation: Buy a city ham, i. e. one that’s labeled as precooked, especially if this is your first time cooking ham. Most likely, this is all that’s available at your grocery store anyway. P. S. Spiral-cut hams are a type of city ham.
There are many kinds of ham, but the one you’re most likely familiar with is city ham, unless you live in the South. Preparation is easy, since it’s mostly a matter of reheating and adding flavor. City ham is mildly flavored and very moist due to the curing process. Typically, this type of ham is injected with a cure of salt, water, sugar and spices. Sometimes, the ham is smoked after. It’s typically sold precooked and presliced. It’s generally available bone-in or boneless. Spiral-cut ham is a popular type of city ham that’s been sliced into even pieces around the bone.
Country ham is different from city ham because it is dry-cured, which means it is rubbed with a mixture of salt, sugar, and spices before being smoked and aged for a few weeks to a year. This kind of ham is usually very salty; in fact, it needs to be soaked before it can be cooked to get rid of some of the salt. Before refrigeration, this way of storing food was common in the South, and it’s still a part of Southern cooking today. This results in strongly flavored, salty meat with a toothsome texture. It is sold both uncooked and cooked and typically bone-in.