The Perfect Holiday Ham

Every home chef wants to make sure their holiday dinner will be perfect.It all starts with the main dish, the holiday ham. it has to be just right  with pink, tender flesh and a nicely scored crust. To ensure this , know what 's out there and what works best for either a large gathering or a small family dinner.The right ham makes for a memorable meal.


As you plan your out your Easter brunch, lunch or supper, consider the types of hams that are out there, namely the city or country ones,Mostly everyone has eaten a city ham, This is a moist  textured one with a bright pink interior.The saltiness is pleasant and not overpowering,It's brined  in salt water for a couple weeks or has been injected with brine.They are often smoked for added flavor.A country ham is cured with a dry rub namely a mix of both sugar and salt. These cuts  are then  air dried, hung in carefully temperature regulated rooms.They are dryer than their city cousins and are usually sold raw. There's also a membrane of mold that develops in the form of white flecks. This gives the meat an added "funky" flavor .If you think this may be a bit too wild for you then go back to the city kind. Just remember that there are four grades. The first labeled just ham. This is the highest grade and has the most delicate pork flavor. Be warned this is the most expensive. The second is ham in natural juices, which is not the meat's  but the water brined with it.This is about the best ham for any get together .It is meaty and flavorful along with being the best priced.There are also ham and water added and ham and water product. These are the cheapest  thanks to a good amount of liquid added and the lesser amount of ham..

The next  question is whole ham or half?  A whole ham is perfect for parties of fourteen and over  while the half is good for smaller affairs Another choice to ponder should it be the butt or shank?The  butt half is the upper part of the ham. The meat here is mouth melting tender and flavorful.It does contain the hipbones which can make for a difficult carve. The shank is the lower part of the ham and is easier to carve. However , since this was the area that got the most exercise, the meat is chewier and somewhat tougher. What about bone versus boneless?. Many more experienced home chefs prefer boned because it keeps the shape. Boneless ones  have to be reshaped using a vacuum tumbler which makes the meat a bit spongy .. Also avoid spiral cut hams. These have been precut and tend to dry out while baking. There are also glazes to consider. One of the best is brown sugar and pineapple juice . . This is a fruity sweet one that offsets the meat's saltiness. Some Southern home chefs swear by the Coke and Pepsi based ones. There are also the wild fusions such as root beer and barbecue sauce or peach jalapeno. Figure  what your guests would like, and then take it from there,

The perfect ham makes for the perfect Easter meal. Choose the one that's right for your area of expertise as well for how many you are cooking for. This will ensure that the dinner will be not only delicious but memorable.