Ham at hand

CEBU, Philippines - Noche Buena is incomplete without centerpiece of the dining table. Lechon? Nope. In fact, this one can be considered lechon’s ultimate rival – the easier-to-cook “hamon” or ham.

It is convenient to just go and buy a ready ham at the supermarket.  But some people would like to make their own ham, insisting that it makes them sure of the quality of the ham that the family shares at Christmas dinner and that they can fashion the taste of their homemade ham to fit the family’s preference. Yet, even a ready ‘cooked’ ham from the supermarket would still be good being re-cooked for that freshly-cooked taste.

With ham – either cooked for the first time or re-cooked – there are certain things to take note of before. The website www.recipetips.com shares the following ideas to keep in mind before venturing into cooking ham.

¦ Raw pork must be stored in the refrigerator at 40°F or lower and used within three to five days of the "sell by" date on the package or it should be frozen.

 ¦ Correct cooking times and temperatures shall be observed when baking or roasting ham, to achieve proper doneness.

Thawing

Frozen pork shall not be thawed on the kitchen counter. The outside of the meat will thaw while the inside is still frozen. The thawed part is susceptible to bacterial growth during the time when the inside is still thawing.

Refrigerator Thawing is the slowest but safest method and will result in the least amount of moisture loss. The temperature of the refrigerator should be maintained at 35°F to 40°F to discourage growth of harmful organisms as the meat thaws. The meat should remain wrapped and placed on a platter or a tray to catch the drippings as it thaws, or unwrapped and loosely covered with plastic or foil. The thawing process takes about 4 to 5 hours.

Cold Water Thawing is faster and it is a safe method, as long as proper precautions are taken. The sink is to be filled with enough cold tap water to cover the whole cut of meat, which is placed in a leak-proof bag. Meat directly exposed to the water will result in flavor and color loss, and will have a greater chance of bacterial growth, so it is important that the meat is sealed tightly in the bag. The cold thawing water must be replaced every 30 minutes. Warm or hot water is not advisable, because it encourages bacterial growth. The process takes is 2 to 3 hours per pound of small ham and 30 minutes per pound of large roast.

Actually, ham may be cooked without thawing first. But cooking frozen meat takes more time. Larger cuts, such as roasts, would require longer cooking time, more so if frozen to begin with.

Baking

The following tips are really worth keeping in mind when baking ham:

¦ To make clean up easier, line your roasting pan with aluminum foil.

¦ Do not add water to the roaster.

¦ To avoid drying out the ham, cook slowly at 325ºF. Allow 20 to 30 minutes per pound for ham that has not been precooked (otherwise follow directions on label for precooked hams).

¦ Begin roasting ham by placing fat side up, the melting fat will baste the ham. Turn ham over halfway through the baking to avoid uneven salting from the brine in the meat.

¦ For a crisp surface on the ham roast, be sure the oven is preheated before placing the roast into the oven in an uncovered pan.

¦ Do not use sharp utensils that may pierce the ham when trying to turn it. The piercing allows valuable juices to escape. Better to use utensils such as wooden spoons and spatulas for turning the meat over.

¦ Do not overcook the ham or it will become dry and tough. The threat of trichinosis, a parasitic disease, is eliminated when the pork is heated to 137°F; but the recommended cooking temperature is 145°F to be safe, and which temperature will result in clear or slightly pink tinted juices from the tender meat.

¦ After the ham has completed roasting, take it out of oven and let stand 15 minutes before slicing. The ham will continue to bake when out of the oven and letting it stand for 15 minutes makes it easier to carve.

¦ Do not partially cook pork and then store in refrigerator to use later. It must be cooked until done before refrigerating it.

Again, the Christmas dinner these days is deemed incomplete without ham. And every home may have it. Whether coming from the supermarket or from mom’s own cooking, there shall be ham at hand for Christmas. (FREEMAN)