Mail Order Ham--Choosing a Ham Online

The ham is the traditional centerpiece for Easter,years, some ham makers have improved their
Christmas, holidays, and other special gatherings.methods to get more and more moisture into the
Almost any meal is made special with a ham. Manymeat. Labels will read ham, ham with natural juices,
options are available in choosing a mail order hamwater-added ham, and ham with X% added water.
online in the quest to make the choice your hamObviously, ham and ham with natural juices will have
centerpiece a success. You can not judge the valuethe least amount of water diluting the natural taste
of your mail order ham online by the price per pound;of ham and its added spices. Adding more and more
you need to look beyond the price for differences inwater will help drive down the cost of the ham, but
hams that are available.Nutrition labels are a greatgenerally does little to enhance the flavor and texture
place to start your comparisons of the ham. Theof the ham itself.The method of smoking the ham will
nutrifacts gives information about the calories, fat,be yet another factor that creates differences from
cholesterol, protein, and sodium contents of the ham.one brand of ham to another. The traditional method
Generally, nutrifacts for ham are healthy since ham isof smoking ham was to use specially selected logs of
a relatively lean cut of meat before anything ishard woods that would enhance the sweeteners and
added. When comparing hams, be certain that youspices that the ham maker chose. Soon, processors
note the serving size that has been used to establishfound that their ham tasted better with hickory
the nutritional statistics of the ham.Although nutritionwood, applewood, or even dried corn cobs. One of
information is very similar from one hamthe newest technologies is a processed natural
manufacturer to another, there are several factorssmoke that is converted to a liquid form and is
that will present distinguishable differences in hams.applied to the hams during the cooking process. This
These factors may represent differences in flavorprocess has helped to shorten the processing cycle
and texture profile from one brand of ham toof the ham. Many specialty processors still choose to
another. These factors are bone-in ham versusstay with the natural wood of their choice to
boneless, slow curing of ham versus efficient curing,enhance the special blend of spices that gives their
water levels added to the ham, different methods ofham its unique flavor properties.Much like the
smoking the ham, cooking duration, and, of course,lengthened curing process of the ham, many ham
the ingredients included the cure or marinade of theprocessors feel that slow cooking ham at a lower
ham.Bone-in hams provide 2-3 servings per pound andtemperature maintains the natural meat texture and
tend to highlight the added ingredients. The naturalcooks the spice flavors into the ham. Again,
fats of the ham help to enhance the ingredients thattechnology has been introduced to shorten the
are added to the cure (marinade). Although you maycooking cycles and reach the safe internal
want to trim the fat away when consuming the ham,temperatures quicker. Some argue that the quick
cooking the ham with its natural fat will bring out theprocess changes the ham texture too much, and doe
unique differences in many spices and sweetenersnot allow the flavors of the ham and ingredients to
used to make the ham. Boneless hams provide 4-5blend during the cooking process.Probably the one
servings per pound. Boneless hams usually have allarea that each ham maker will argue that his is the
visible fats removed when preparing the ham forbest is in the ingredients he chooses for the cure or
smoking and cooking. Boneless hams are extremelymarinade of the ham. Each cure has one or two
simple, however if you do not mind trimming away aprominent ingredients that help to give unique taste
little fat, you will probably enjoy the flavor profile ofand aroma properties to a ham. Maple syrup, honey,
the bone-in ham more than the boneless ham. Ifand brown sugar are three primary ingredients that
carving is a concern, try a pre-sliced spiral sliced hamspecialty ham processors may choose to build their
with the bone-in.Another factor that presentscure recipe. In addition to the base ingredient, many
definitive differences in hams from one brand toother spices may be added to further enhance a
another is the method of curing the ham. Ham isunique recipe preference to cure a ham.As you can
made with a flavorful cure, a marinade of water andsee, a good centerpiece holiday ham for your Easter,
brine that gives the ham its typical taste andChristmas, or special celebration meal goes well
appearance. Technology advancements have helpedbeyond the price per pound or an attractive package.
the ham curing process (adding ingredients throughThere are many ways to make a ham less
moisture enhancements) to become a much moreexpensive, but like any good recipe, if you short cut
efficient process than the early days of hamthe cycle and ingredients it may not taste as good
processing. Equipment has helped the process ofand bring pleasure to you and your guests that you
getting the ingredients into the ham quickly to getmay expect. Choose your ham wisely, and enjoy one
the ham to the store quicker. Although the efficiencyof the best tasting meal traditions.You must insist on
factor helps reduce the costs of production of somequality and the distinctive, elusive, one-of-a-kind flavor
hams, it is not always effective in maximizing thein your ham that can never be mass-produced by
flavor enhancement factor. Whether using newmachinery or rushed through the curing and smoking
technology or traditional methods, slowing the curingprocess. Whether you need a holiday ham, or are
process will bring out the unique differences from thebuying a ham online just because you love the flavor,
added ingredients. Getting the ingredients into thethe very best maple syrup brine cured, cob and
meat is only half of the process, giving them aapplewood smoked hams, made in the New England
chance to work before cooking is the secondtradition in one of the few smokehouses left that
half.Water is the medium in which ham makers use tocontrols quality from beginning to endcome from
get different ingredients into the meat. Over theMeatGourmet.