Good Lifestyle

Most of the hams you buy in the grocery store are cured and already fully cooked. So when it comes to reheat this popular holiday dish, which could possibly go wrong? As it is ... a lot!

From cooking to a temperature too high to mark your ham incorrectly, there is a lot of false steps that can lead to a dried ham that lacks flavor. In addition, the pressure is lit if the ham is the staple of your holiday menu.

We talked to the butchers and chefs to find out whatham errors People usually do when they cook at home and we had some tips on how you constantly make a succulent and tasty ham.

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Yes, many hams that you will find in the shops are pre-cooked hams, hardened. But there are also uncooked hams that are salty and cured, like country ham and prosciutto, according to the vice-president of whole meat and poultry of food. In addition, there are bone hams, completely boned hams and those with an average bone and are generally pre-trenched.

How to repair it: Talk to the butchery behind the meat counter, suggests the extent. The butchers will be able to guide you on the right type of ham according to the holiday accommodation scenario and the type of meal you are trying to serve, he says. Boned hams, for example, can be easier to cut, but aBone ham tends to hold more flavor.

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If you are going to the country road, cut too much thick slices will lead to pieces of salt and hard meat on the plates of people, warns the Christian graves, the executive chief toRail of citizens In Denver, Colorado.

How to repair it: Serious is a country-style ribbon fan. His serving suggestion: "Slice the thin to win!"

The hams with higher water percentages tend to be cheaper, but you will miss the flavor.

How to repair it: Look for hams that are labeled "ham" and break from those who have labels such as "ham, added water" or "product of ham and water".

"Most of the hams sold in supermarkets are sold under vacuum packed and if there is a cloudy liquid in the package, it shows that ham has been in the long time package", precautionsDave lang, a meat expert and a butcher with more than 40 years of experience.

How to repair it: Avoid buying a ham if you observe a cloudy liquid, says Lang. In addition, when you get ham at home and getting out of the pack, rinse it under the cold running water to wash the excess salt, "he suggests.

You want an easy-to-slicing ham so you can serve everyone quickly, while ham is still hot.

How to repair it: For easy sculpture, buy a rod rod, spiral sliced ​​ham, explains Morgan Bolling, assistant power editorCook's country and meat expert toTest cuisine of America. An entire ham is the pig leg, it explains, but it is often split and sold as a "butt" part (sometimes called "sirloin") and the "Shank" part.

The end-to-end part is more dominated and has odd bones, making the sculpture more difficult, she says. The stem is lower on the leg with a simpler bone structure. If they are not labeled, look for more conical roasts with a tapered and pointed end, which should come from the stem portion.

No judgment here. But the plastic in the oven is never a good thing.

How to repair it:"Make sure to remove your ham from the packaging that belongs," says Weening. "It may seem like a data, but I saw him arrive, so put your ham on a friendly oven surface when warming."

You want a succulent and tasty ham? Of course, you do it! But if you forget to call a fighting liquid for backup, you risk your holiday ham out of the disappointing oven.

How to repair it: Cook your ham in a chicken broth, orange juice, apple juice or cider vinegar, suggests Ryker Brown, the executive head at theHotel Omni Nashville. A spicy fracture liquid with clove, cardamom, anise and sage adds a beautiful flavor, says Brown.

Put crisscosses at the top of your ham is a good idea! This can help icing seduce and distribute these maple flavors and sweet brown sugar. But, if you cut your ham too deeply, you guessed yourself, says Christina Roy, chef atOmni Mount Washington Resort in the new Hampshire.

How to repair it: Only only on the ham of about 1/4 inch, said Roy, and cook down and slow.

"People sometimes think that glazing and fucking are the same technique and find themselves with a burned ham," says Joseph Man, the banquet leader at theOmni King Edward Hotel in Toronto.

How to repair it: To abstain from icing your ham up to 30 minutes of cooking your ham, the man suggests. Then turn your oven to 400 degrees Fahrenheit and the glaze will cook well in the skin.

Most legs purchased at the store come with a seasoning package. The problem? This package drifting spices rarely for wow everyone, says Trish Koetting, co-owner ofThe HOSS market In Colombia, Missouri.

How to repair it: Dress up your ham with cloves, orange slices with crust, brown sugar and dijon mustard for extra tasty icing, she says.

Discovered, a ham can quickly dry out. Put an aluminum foil or oven bag on your holiday grocery list.

How to repair it: Ham should be covered for at least half of the cooking time, says Executive Chief Dan Matthiesen of the temporarily closedBar & Café Bookstore in Seattle. "Only remove the cover over the last half of the glazing process," he says.

While the sheet will make the extra mile with an oven bag funs even better. The air of your oven is dry, explains tanning. An oven bag will cook your ham more softly.

How to repair it: Cook your ham in an oven bag, which traps fruit juices and creates a humid environment, says the river.

Wait, do not cut the ham just! If you cut it off, then put it in the oven to keep it warm while your family gathers at the table, the ham can dry, "said Chef Joshua Smith, owner ofNew England charcuterie and director of culinary innovation forFresh allTown convenience market.

How to repair it: "Make sure the table is configured and the guests are going to sit, then quickly cut your ham so that it is nice and full of flavor," he says.

Since most holiday hams are not sold raw, you cook ham at a lower temperature than other meats, which often launch leaders at home. "You do not want the temperature to be too hot, otherwise it will dry the meat," says Weening.

How to repair it: Low and slow is the name of the game, the chefs tell us. Wealing recommends cooking your ham between 275 and 300 degrees Fahrenheit.

Cold and cooked ham is awesome on sandwiches; Not so good at the dinner table.

How to repair it: Your ham must reach an internal temperature of 145 degrees Fahrenheit with a rest period of three minutes, according toFood safety guidelines. Koetting recommends using ham when it's hot, between 145 and 165 degrees Fahrenheit.

People often forget to invest in a reliable meat thermometer, explains Koetting.

How to repair it: Paste the thermometer into the thickest part of ham and check the temperature of your ham every 30 minutes, she says.

Glazing is not a unique job. Even though cooking a ham is largely a warming process, it is pretty convenient because of the glazing process.

How to repair it: The glazing process must begin around the mark halfway from the cooking process, says Matthiesen. Once the glazing process started, a continuous overlay glaze on your ham every 10 to 15 minutes.

You want there to be enough ham to go around the table (and enough tone to sandwiches the next day).

How to repair it: A good basic rule is to buy1/2 ham book for each person If you buy a boneless ham and 3/4 ham book for each person if it's a bone ham.

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Once again, too much time in the oven can lead to a dried ham.

How to repair it: If your ham has been sold fully cooked, count onCook your ham for 10 minutes per book. If it's partially cooked, spend for 25 minutes per pound.

Low and slow, it's the way to go when you cook your ham. But, once the glaze is complete, you will want to increase the heat.

How to repair it: To help the glacance to get a beautiful color, finish your ham in a hot oven, 450 degrees-Fahrenheit, suggests stuffing. The ham should be as high as high as until its icing begins to become sparkling and caramelizing, she says. It's about five to seven minutes and he will not dry inside the roast meat, she ensures.

The hams hold a lot of water and this means that when the protein is exposed to heat, the water moves to the surface, explains Yankel Polak, head of top to the subscription service.Butcher's shop.

How to repair it: Letting him rest before the sculpture gives the moisture time to reabsorber, says Polak. Give your ham at least 10 minutes before serving.

Some people will remove the skin from fresh ham, but you should not do that because crisp skin on ham is a great texture contrast with soft meat, saysFrank Proto, the Director of Culinary Operations at theInstitute of Culinary Education.

How to repair it: Do not remove the skin and hugging it, jerk off the heat to the end. Different leaders have different recommendations for cooking temperatures, but the proto method is to cook the ham most in the way of 325 to 350 degrees Fahrenheit, then increase the heat to 400 to 425 degrees Fahrenheit in the last minutes to cut the skin.

The pineapple rings or cherries are conventional ham trim. But try to experiment with more tasty flavors, explains Logan Stephenson, the executive head ofPanzano In Denver, Colorado.

How to repair it: Try herbs or spices for a tasty filling, says Stephenson. He suggests rosemary and thyme.

Avoid using strong flavors, such as heavy spices and ginger, in your icing, says Roy. They can take the flavor of your ham.

How to repair it: Come on sweet (maple and brown sugar are a go-to) or try more tasty flavors with herbs and mustard, suggests.

Now, who feels empowered and ready to make the best holiday ham never? With these advice in mind, you will avoid all the pitfalls that can lead to a dried ham.

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