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Cooked ham
Cooked ham
Cooked ham
Ham is one of the most popular meat products in Spain as well as in the rest of Europe such as France, Italy, Germany, etc.. For some, cooked ham is the poor relation of the Iberian or cured ham, but nothing could be further from the truth. Indeed at the beginning of the last century, ham was considered a diet product. These days its use and versatility are testament to its importance.
Characteristics
Ham is the thigh and rump of pork, cured in brine and then cooked. The quality of the ham will be depend on the part of the pig it comes from (leg, shoulder or a mix of different parts), the manufacturing process and the additives added to it. But basically, the main factor determining the quality of ham is the quality of the animal.
Choosing ham
There are different kinds of ham, each tailored to our needs and our pocket: you can buy ham with more or less fat. The color should be slightly pink and healthy looking, with no brown-colored flesh. Check the edges of the ham for signs that it’s going off.
Uses
Ham can be eaten straight from the pack, in salads, sandwiches, etc... but it can also be . added to a saute or fried. It can also be used to wrap cannelloni, with rice or pasta, etc. ..
Conservation and storage
Ham, once sliced, should not be kept longer than two or three days. Vacuum-packed cooked ham may be stored in the fridge for several weeks but after opening should be consumed in a few days. Keep the ham in the refrigerator at 4º C inside the container supplied by the butcher.
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