Tag: Cooking ham

While holiday ham demand is massive, with millions of hams sold annually, knowing what cut of ham is the best for your needs can be confusing. From bone-in flavor to carving convenience, the perfect choice depends on your specific cooking goals and preferences.

According to USDA labeling laws, any ham that has been cured with synthetic nitrates must be labeled as 'cured,' but products using natural alternatives can still be labeled 'uncured'. So, the answer to the question, 'Is there an unprocessed ham?' is more complex than it first appears, as even products labeled 'uncured' have undergone some form of preservation.

According to the USDA, a 3-ounce serving of cured ham provides approximately 14 grams of protein. Understanding exactly how much protein is in a whole ham requires looking beyond simple serving sizes to consider the ham's preparation, cut, and fat content.

Did you know that leg ham comes from the pig's hind legs while shoulder ham is from the front?. Knowing the distinct differences between the two is key to understanding which ham is better for your particular needs, from flavor profile to price and preparation.

According to food safety information, most uncured ham found in grocery stores is already fully cooked before being packaged for sale. This means that in many scenarios, you can eat uncured ham right out of the package, but there are important exceptions that depend on the specific product and preparation.