the curing process than ham with natural juices. This type of ham is ideal for steaks, sandwiches, slicing and shaving.

• Ham and water product has the most water added of all the ham varieties available in grocery stores. It’s most often found at the deli counter and is best served cold.

Dry-CuringHams are dry-cured by rub-bing salt and spices into the meat’s surface. Because dry-cured ham has no added water, it is salty and usually served thinly-sliced. It may be soaked in water or milk prior to cooking to remove a bit of the salty flavor. Dry-cured ham is also known as country-style or Southern-style ham because it’s a fa-vorite in the southern part of the United States.

The Holiday Showstopper

Smoked/CuredSmoked or cured ham is leg meat that has been dry-cured or wet-cured to add flavor and tenderness. Cured hams are labeled ac-cording to the amount of water added during the cur-ing process.

Wet-CuringWet-cured hams contain a flavorful solution of water, salt, sugar and spices and are available in several vari-eties: • Ham with natural juices

has had little water added during the curing process. Its velvety texture and attractive appearance make it a perfect choice for holiday meals. It is usually the most expen-sive ham in the meat case for these reasons.

• Ham with water added retains more water during

H ams have always been popular for the holidays, because they offer a

spectacular presentation, great flavor and easy preparation. And ham is surprisingly low in fat, a nice benefit if you’re trying to eat healthy when surrounded by holiday goodies! Read on to learn about the smoking/curing process that helps make ham a steal-the-show entrée.

Vol. 1 - Issue 1 Inspired Ideas for Dinner and Beyond December, 2011

PORK

Elegant and Easy for the Holidays

Pork Inspirations PorkBeInspired.com December, 2011

2011 National Pork Board Learn more at PorkBeInspired.com

Roasting Tips• Preheat the oven before placing the roast in. To ensure a crisp surface on the meat,

do not cover the roast.• Do not add liquid to the pan.• Use a thermometer to check for doneness. Be sure that the stem of the thermometer is

not touching bone because this can result in a false reading.• Do not use sharp utensils to turn meat; piercing allows valuable juices to escape. • A bone-in roast will cook faster than a boneless roast because the bone conducts heat

faster than the meat.• Use the drippings from roasted pork to create flavorful stocks, sauces or gravies.

Cooking Most hams are fully cooked, as noted on the label. Please check the label prior to purchase.• Cooked hams can be

served directly from the refrigerator without heating. To serve hot, simply unwrap and heat to an internal temperature of 140°F.

• Uncooked hams should be cooked at 350°F for 20-30 minutes per pound, until they reach an internal temperature of 145°F. Serve after a 3-minute rest time.

Bone-In vs. BonelessAll varieties of cured ham are either bone-in or boneless.• Bone-in hams are

considered more attractive and are available in a variety of shapes and sizes. This type of ham has a traditional texture. Bone-in hams are sold as either pre-sliced (called “spiral sliced”) or unsliced. Bone-in hams serve 2-3 people per pound.

• Boneless hams are easy to carve and serve and are available in a variety of sizes. Boneless hams are wrapped in heavy plastic or foil and keep for as long as several weeks in their original packaging in the refrigerator. Boneless hams yield 4-5 servings per pound.

The Holiday Showstopper - continued

Cook pork to 145°F, followed by a 3-minute rest time, for tender, juicy results.

W hen it’s time to plan your holiday feast, think beyond

traditional ham and consider fresh pork. Oven roasting fresh pork is the no-fuss way to create elegant holiday meals, and there are a variety of roasting cuts that deliver mouthwatering results.

Recommended Roasting CutsLoin RoastRack of PorkCrown RoastFresh Pork LegShoulderTenderloinSpareribsBack Ribs

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