There are bone-in hams, semi-boneless hams, boneless natural juice hams, water added hams, ham and water product whole muscle hams, chunked and formed hams, trimmed defatted hams, short shank naturally smoked hams, cooked hams with liquid smoke…confused yet?
Types of Hams
Ham is hung in a large smokehouse and is fully cooked with natural smoke from a variety of woods.
There are even some companies that still use the old fashioned dry cure method of processing hams. There is a ham available for any want or need. We’ll be glad to help you with your selection.
Ham comes out of the smokehouse at no more than the original weight of the fresh leg that went into the cure.
Ham may come out of the smokehouse with up to 10% more added moisture than the original weight of the fresh leg.
Ham may come out of the smokehouse with up to 35% added ham and water solution (which ever the product is labeled) than the original weight. Some are chunked, trimmed, and formed into round, square or tavern ham shapes with a declared content of 90% to 95% lean.
Ham is deboned, trimmed of the excess fat and reshaped in bags and presses. Cooked hams (boiled ham) are cooked in large vats of water until fully cooked.
Heating instructions for bone-in and boneless Hams
|Type||Weight||Temp.||Time in Minutes|
|Half Hams||2 lbs.
|Whole Hams||12 lbs.
2 hrs. 20 min.
2 hrs. 40 min.
It is suggested that the ham be wrapped in foil with a small opening at the top. This will allow the natural juices to baste the ham retaining a tender and moist consistency. Caution: bone-in hams will heat slightly faster than boneless hams because the bone transmits the heat through the center.
Serving Portion Suggestions
|Dinner Portion Per Person||1⁄2 lb.||1⁄3 lb.|
|Buffet Portion Per Person
(when serving other main dishes or meat)
|1⁄3 lb.||1⁄4 lb.|