How To Choose The Perfect Easter Ham

by J. Lee

Many new cooks and more than a few more seasoned ones have trouble picking out the best ham for the job, for holidays like Easter. Choosing a perfect ham isn’t a monumental task, but paying a little attention to detail makes all the difference between a dried out meat, a fatty meat and a melt in your mouth meat to serve to your family and friends.

From the midway point of the shank, to the hip bone on a hog’s hind leg is considered a ham. Learn about the cut because not all butchers cut good hams. Remember also that raw ham cooks differently to “cured” ham. They are distinctly different flavors, as well.

If you decide to purchase a fresh ham, be sure it has a firm white layer of fat. If you’re buying a cured ham, make sure the meat is plump and pink and not dried out looking.

With both types, remove all store packaging when you bring your ham home. The cured ham can be put directly into cling wrap, or a plastic storage container. The fresh ham should be washed and stored in glass (optimally) or hard plastic.

Be sure to store your ham (either type) in the coldest part of your refrigerator, properly covered. Fresh ham juices can contaminate other foods and cause a mess in your fridge.

Cooking tip – If you are using pineapple with your ham, store the ham in the refrigerator in a small bit of pineapple juice. It will enhance the end results with a mellower flavor of pineapple.