April 8, 2012 at 5:00 am
· Filed under Cooking, Easter, Meat & Poultry, Tip Of The Day
Don’t overheat your ham! Photo courtesy Snake River Farms.
Cured hams come fully cooked, but need to be heated (that is, if you want your meat to be warm or hot).
Micheale Muse, culinary expert for Snake River Farms, producers of “the world’s best” Kurobuta hams, shares this advice:
USE MODERATE HEAT. To ensure that your ham stays succulent, heat it in a moderate oven (325°F) in a shallow roasting pan until it reaches an internal temperature of 140°F on a meat thermometer.
TAKE IT SLOW. Don’t be tempted to rush this process: A higher oven temperature will dry out a ham and the marbling and sweet rich flavor will be lost.
USE FOIL. If your ham starts getting too dark on the surface while heating, simply place a tented piece of foil over the top of it. Do not cover the ham tightly with the foil, however; keep it loose.
The final tip:
SHARPEN YOUR KNIVES. Always carve your ham with a sharp knife for beautiful, juicy slices. If you don’t have a knife sharpener, pick one up—they’re not expensive.
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