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Just what IS a "fresh ham", anyway?
Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It sounds
like it is just plain pork leg. I have always wondered about this. Thanks for any info. Nancree |
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Nancree wrote:
> > Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It sounds > like it is just plain pork leg. I have always wondered about this. > Thanks for any info. It's plain pork leg and it's delicious. But it's a lot of meat. I crave it. nancy |
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Nancree wrote:
> > Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It sounds > like it is just plain pork leg. I have always wondered about this. > Thanks for any info. It's plain pork leg and it's delicious. But it's a lot of meat. I crave it. nancy |
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Fresh ham is unsmoked and uncured, and to me, tastes like what human
flesh would taste like were I a cannibal. I dislike it very much. Oook. Not a ham person anyway...but BLEH on fresh ham. It's the texture. |
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Nancree wrote:
> Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It sounds > like it is just plain pork leg. I have always wondered about this. > Thanks for any info. > Nancree Fresh ham is a ham roast, around here it's a hind quarter basically. It's not treated in any way. Kind of like getting a hind quarter of beef. On a smaller scale of course, but it's still a *lot* of piggie. -- Steve Why is it that most nudists are people you don't want to see naked? |
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Nancree wrote:
> Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It sounds > like it is just plain pork leg. I have always wondered about this. > Thanks for any info. > Nancree Fresh ham is a ham roast, around here it's a hind quarter basically. It's not treated in any way. Kind of like getting a hind quarter of beef. On a smaller scale of course, but it's still a *lot* of piggie. -- Steve Why is it that most nudists are people you don't want to see naked? |
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>(Nancree) writes:
> >Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It sounds >like it is just plain pork leg. I have always wondered about this. Wonder no more. Fresh ham is exactly that, raw ham, freshly butchered and unadulterated.... once you eat roasted fresh ham you'll never go back to that preserved crap. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>(Nancree) writes:
> >Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It sounds >like it is just plain pork leg. I have always wondered about this. Wonder no more. Fresh ham is exactly that, raw ham, freshly butchered and unadulterated.... once you eat roasted fresh ham you'll never go back to that preserved crap. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>Nancree wrote:
>> >> Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It >sounds >> like it is just plain pork leg. I have always wondered about this. >> Thanks for any info. > >It's plain pork leg and it's delicious. But it's a lot of meat. >I crave it. > >nancy > ------------------------ Thanks, Nancy. That's what I had guessed, but have always wondered why they don't just say "leg of pork", like "leg of lamb".. Have a happy Christmas ! Nancree |
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>Nancree wrote:
>> >> Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It >sounds >> like it is just plain pork leg. I have always wondered about this. >> Thanks for any info. > >It's plain pork leg and it's delicious. But it's a lot of meat. >I crave it. > >nancy > ------------------------ Thanks, Nancy. That's what I had guessed, but have always wondered why they don't just say "leg of pork", like "leg of lamb".. Have a happy Christmas ! Nancree |
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Nancree wrote:
> > ------------------------ > Thanks, Nancy. That's what I had guessed, but have always wondered why they > don't just say "leg of pork", like "leg of lamb".. > Have a happy Christmas ! > Nancree Good question, but they don't say "leg of cow" either. ;-) Who know's who comes up with these things. -- Steve Why is it that most nudists are people you don't want to see naked? |
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Nancree wrote:
> > ------------------------ > Thanks, Nancy. That's what I had guessed, but have always wondered why they > don't just say "leg of pork", like "leg of lamb".. > Have a happy Christmas ! > Nancree Good question, but they don't say "leg of cow" either. ;-) Who know's who comes up with these things. -- Steve Why is it that most nudists are people you don't want to see naked? |
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>have always wondered why they
>don't just say "leg of pork", like "leg of lamb".. >Nancree Because a pig has front legs and rear legs, and "ham" is a specific cut from the *rear* leg. http://tinyurl.com/3lt9x http://www.tysonfoodsinc.com/freshme.../boneinham.asp ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>have always wondered why they
>don't just say "leg of pork", like "leg of lamb".. >Nancree Because a pig has front legs and rear legs, and "ham" is a specific cut from the *rear* leg. http://tinyurl.com/3lt9x http://www.tysonfoodsinc.com/freshme.../boneinham.asp ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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In > Nancy Young wrote:
> Nancree wrote: >> >> Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". >> It sounds like it is just plain pork leg. I have always wondered >> about this. Thanks for any info. > > It's plain pork leg and it's delicious. But it's a lot of meat. > I crave it. Sort of like raw-toast? -- Cheers Dennis Remove 'Elle-Kabong' to reply |
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In > Nancy Young wrote:
> Nancree wrote: >> >> Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". >> It sounds like it is just plain pork leg. I have always wondered >> about this. Thanks for any info. > > It's plain pork leg and it's delicious. But it's a lot of meat. > I crave it. Sort of like raw-toast? -- Cheers Dennis Remove 'Elle-Kabong' to reply |
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Ruddell wrote:
> > In > Nancy Young wrote: > > Nancree wrote: > >> > >> Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". > >> It sounds like it is just plain pork leg. I have always wondered > >> about this. Thanks for any info. > > > > It's plain pork leg and it's delicious. But it's a lot of meat. > > I crave it. > > Sort of like raw-toast? No, like roast pork. |
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>Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It sounds
>like it is just plain pork leg. I have always wondered about this. >Thanks for any info. >Nancree The term "ham" simply refers to the part of the hog the meat comes from. |
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"PENMART01" > wrote in message ... > >(Nancree) writes: >> >>Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It >>sounds >>like it is just plain pork leg. I have always wondered about this. > > Wonder no more. Fresh ham is exactly that, raw ham, freshly butchered and > unadulterated.... once you eat roasted fresh ham you'll never go back to > that > preserved crap. > > > ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- > ---= Move UNITED NATIONS To Paris =--- > ********* > "Life would be devoid of all meaning were it without tribulation." > Sheldon > ```````````` |
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"Nancree" > wrote in message
... > Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It sounds > like it is just plain pork leg. I have always wondered about this. > Thanks for any info. > Nancree Ham is the thigh of a pig. Since most hams are smoked/cured, the term "fresh" is added to make it clear that an untreated ham is being referred to. -- Peter Aitken Remove the crap from my email address before using. |
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"Nancree" > wrote in message
... > Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It sounds > like it is just plain pork leg. I have always wondered about this. > Thanks for any info. > Nancree Ham is the thigh of a pig. Since most hams are smoked/cured, the term "fresh" is added to make it clear that an untreated ham is being referred to. -- Peter Aitken Remove the crap from my email address before using. |
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>Since ham is smoked, cooked pork (upper) leg, what is "fresh ham".
I'm sure "fresh ham" means different things to different users. Properly, it means an ordinary, uncorned upper (or lower) leg. But it may mean, to some people, a wet cured, as opposed to dry cured, ham. Preserved hams, by the way, are not necessary smoked, as you imply, apart from the ones that are injected with smokey flavor rather than hung up. Neil |
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>Since ham is smoked, cooked pork (upper) leg, what is "fresh ham".
I'm sure "fresh ham" means different things to different users. Properly, it means an ordinary, uncorned upper (or lower) leg. But it may mean, to some people, a wet cured, as opposed to dry cured, ham. Preserved hams, by the way, are not necessary smoked, as you imply, apart from the ones that are injected with smokey flavor rather than hung up. Neil |
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>"Peter Aitken" writes:
> >"Nancree" > wrote in message ... >> Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It >sounds >> like it is just plain pork leg. I have always wondered about this. >> Thanks for any info. >> Nancree > >Ham is the thigh of a pig. Since most hams are smoked/cured, the term >"fresh" is added to make it clear that an untreated ham is being referred >to. Actually not... has nothing to do with the available ratio of cured to fresh, whereas fresh is obviously the default, but ham should always be designated *primarily* "fresh ham" or "cured ham"... then *additionally* whether smoked (all smoked ham is cured but not all cured ham is smoked), bone-in, boned, partially boned, shank/butt half, etc. ham The cut of meat from a hog's hind leg, generally from the middle of the shank bone to the aitch (hip) bone. The actual length of the cut varies according to the producer. The unprocessed meat is referred to as fresh ham, but most ham goes through a curing process after which it's referred to as *cured ham*. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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>"Peter Aitken" writes:
> >"Nancree" > wrote in message ... >> Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It >sounds >> like it is just plain pork leg. I have always wondered about this. >> Thanks for any info. >> Nancree > >Ham is the thigh of a pig. Since most hams are smoked/cured, the term >"fresh" is added to make it clear that an untreated ham is being referred >to. Actually not... has nothing to do with the available ratio of cured to fresh, whereas fresh is obviously the default, but ham should always be designated *primarily* "fresh ham" or "cured ham"... then *additionally* whether smoked (all smoked ham is cured but not all cured ham is smoked), bone-in, boned, partially boned, shank/butt half, etc. ham The cut of meat from a hog's hind leg, generally from the middle of the shank bone to the aitch (hip) bone. The actual length of the cut varies according to the producer. The unprocessed meat is referred to as fresh ham, but most ham goes through a curing process after which it's referred to as *cured ham*. © Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> (Dan Abel) writes:
> >>(Nancree) wrote: >> >> Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It >sounds >> like it is just plain pork leg. I have always wondered about this. > > >You got the definition of fresh ham correct, but not plain "ham". When you say "plain ham" you must mean as averse to *fancy ham* because there is no such type of ham as plain ham. ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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HAM GLOSSARY
BUTT END, HALF OR PORTION - the upper, meatier part of the whole leg; a butt portion has had some center slices removed for separate sale as ham steaks or center cut ham slices. The half includes this meat. CANNED HAM -- Canned hams come in two forms: Shelf stable - store on shelf up to 2 years at room temperature. Generally not over 3 pounds in size. Processed to kill all spoilage bacteria and pathogenic organisms such as Clostridium botulinum, Salmonella and Trichinella spiralis. The product is free of microorganisms capable of growing at ordinary room temperature. However, high temperature storage -- above 122°F (50°C) -- may result in harmless thermophylic bacteria multiplying and swelling or souring the product. Refrigerated - may be stored in refrigerator up to 6 to 9 months. Its weight can be up to 8% more than original uncured weight due to uptake of water during curing. It need not be labeled "Added water" except for "In Natural Juices." Net Weight is the weight of the actual ham excluding the container. Processed at a time/temperature sufficient to kill infectious organisms (including Trichinae) but the ham is not sterilized so spoilage bacteria may grow eventually. CAPACOLLA - Boneless pork shoulder butts which are dry cured; not necessarily cooked. HAM CAPACOLLA is made with ham instead of pork shoulder butts. COOK BEFORE EATING - needs further cooking. Is not completely cooked in the plant and should be cooked to 160°F. COTTAGE HAM - a ham made from the shoulder butt end. COUNTRY HAM - uncooked, cured, dried, smoked-or-unsmoked meat products made from a single piece of meat from the hind leg of a hog or from a single piece of meat from a pork shoulder. Smithfield and country hams are not fully cooked but are dry cured to be safe stored at room temperature. They should be cooked before eating according to manufacturer's instructions. A ham labeled "Smithfield Ham" must be processed in the city of Smithfield, Virginia. FRESH HAM - the uncured leg of pork. Since the meat is not cured or smoked, it has the flavor of a fresh pork loin roast or pork chops. Its raw color is pinkish red and after cooking, greyish white. FULLY COOKED - needs no further cooking. Fully cooked in plant. Can be eaten directly as it comes from its packaging or reheated. GELATIN - about one-fourth ounce of dry gelatin is often added before a canned ham is sealed to cushion the ham during shipment. During processing, natural juices cook out of the ham and combine with the gelatin. When the ham cools, a jell forms. Gelatin is included in the net weight statement on the label. HAM - the product is at least 20.5% protein in lean portion and contains no added water. HAM with NATURAL JUICES - the product is at least 18.5% protein. Can weigh 8% more than uncured weight. Example: canned hams. HAM -- WATER ADDED - the product is at least 17.0% protein with 10% added solution; it can weigh 8% more after curing than uncured. HAM AND WATER PRODUCTS - Product may contain any amount of water but label must indicate percent of "added ingredients." For example, "X % of weight is added ingredients" for any canned ham with less than 17.0% protein. HAM STEAK - another name for center cut ham slices. HICKORY-SMOKED HAM - a cured ham which has been smoked by hanging over burning hickory wood chips in a smokehouse. May not be labeled "hickory smoked" unless hickory wood has been used. HONEY-CURED - may be shown on the labeling of a cured product if honey is the only sweetening ingredient or is at least half the sweetening ingredients used, and if the honey is used in an amount sufficient to flavor and/or affect the appearance of the finished product. "LEAN" HAM - The term "lean" may be used on a ham's label provided the product contains less than 10 grams fat, 4.5 grams or less of saturated fat, and less than 95 milligrams cholesterol per 100 grams and Reference Amount Customarily Consumed (RACC). "EXTRA LEAN" HAM - A ham labeled "extra lean" must contain less than 5 grams fat, less than 2 grams saturated fat and the same cholesterol as allowed per the amount of "lean" ham. PICNIC, PORK SHOULDER PICNIC - a front shoulder cut of pork which has been cured in the same manner as ham. PROSCIUTTO HAM - An Italian-style dry cured raw ham; not smoked; often coated with pepper. Proscuitti can be eaten raw because of the way they are processed. PARMA HAM is prosciutto from the Parma locale in Italy. These hams tend to be larger than the U.S. produced product, as Italian hogs are larger at slaughter. SECTIONED AND FORMED or CHUNKED AND FORMED - a boneless ham that is made from different cuts, tumbled or massaged and reassembled into a casing or mold and fully cooked. During this process it is usually thoroughly defatted. SHANK END, HALF OR PORTION - the lower, slightly pointed part of the leg. A "portion" has the center slices removed for separate sale as "ham steaks" or center cut ham slices. The half includes this meat. SKINLESS, SHANKLESS - A ham with all of the skin and the shank removed. The leg bone and aitch (hip) bone remain. SUGAR CURED - a term that may appear on ham labels if cane or beet sugar is at least half the sweetening ingredients used and if the sugar is used in an amount sufficient to flavor and/or affect the appearance of the finished product. Most hams contain sugar in the curing mixture. WESTPHALIAN HAM - A German-style dry cured ham that is similar to Prosciutto; smoked, sometimes with juniper berries. Also called Westfalischer Schinken. "Nancree" > wrote in message ... > Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It sounds > like it is just plain pork leg. I have always wondered about this. > Thanks for any info. > Nancree |
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> Alan Moorman writes:
> >>(PENMART01) wrote: >>>(Nancree) writes: >>> >>>Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It >sounds >>>like it is just plain pork leg. I have always wondered about this. >> >>Wonder no more. Fresh ham is exactly that, raw ham, freshly butchered and >>unadulterated.... once you eat roasted fresh ham you'll never go back to >that >>preserved crap. > >So, how does it differ from other cuts of fresh pork??? Ass! ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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> Alan Moorman writes:
> >>(PENMART01) wrote: >>>(Nancree) writes: >>> >>>Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It >sounds >>>like it is just plain pork leg. I have always wondered about this. >> >>Wonder no more. Fresh ham is exactly that, raw ham, freshly butchered and >>unadulterated.... once you eat roasted fresh ham you'll never go back to >that >>preserved crap. > >So, how does it differ from other cuts of fresh pork??? Ass! ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- ---= Move UNITED NATIONS To Paris =--- ********* "Life would be devoid of all meaning were it without tribulation." Sheldon ```````````` |
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On Mon, 20 Dec 2004 22:04:45 -0600, Alan wrote:
>On 20 Dec 2004 03:45:19 GMT, (PENMART01) wrote: > >>>(Nancree) writes: >>> >>>Since ham is smoked, cooked pork (upper) leg, what is "fresh ham". It sounds >>>like it is just plain pork leg. I have always wondered about this. >> >>Wonder no more. Fresh ham is exactly that, raw ham, freshly butchered and >>unadulterated.... once you eat roasted fresh ham you'll never go back to that >>preserved crap. >> >> >>---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =--- >> ---= Move UNITED NATIONS To Paris =--- >> ********* >>"Life would be devoid of all meaning were it without tribulation." >>Sheldon >>```````````` >So, how does it differ from other cuts of fresh pork??? > Same way a leg of lamb differs from rib chops. Rodney Myrvaagnes J36 Gjo/a The destruction of the World Trade Center was a faith-based initiative. -- George Carlin |
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Dan wrote:
> I went to a wedding a few weeks back, and the dinner after the wedding > featured fresh ham. I was talking to the cook the night before, when they > were carving them (two whole fresh hams, roasted in the oven). She said > that the pig came from the farm in back of where the wedding was held, and > that she had met the pig before it was slaughtered. For some reason, that reminded me of this old joke: A salesman is lost on the back roads and stops at a farm to get directions. As he is talking to the farmer he notices a pig with a wooden leg. "How did the pig get a wooden leg?" he asks the farmer. "Well", says the farmer, "that's a very special pig. One night not too long ago we had a fire start in the barn, and that pig set up a great squealing that woke everyone, and by the time we got there he had herded all the other animals out of the barn. Saved 'em all." "And that was when he hurt his leg?" asked the salesman. "Nope, he pulled through that just fine." says the farmer. "Though a while later, I was back in the woods when a bear attacked me. Well, sir, that pig was near by and he came running and set on that bear and chased him off. Saved me fer sure." "Wow! So the bear injured his leg then?" says the salesman. "Nope. He came away without a scratch. Though a few days later, my tractor turned over in a ditch and I was knocked unconscious. Well, that pig dove into the ditch and pulled me out before I got cut up in the machinery." "Ahh! So his leg got caught by the combine?" asks the salesman. "Noooope. We both walked away from that one." says the farmer. "So how DID he get the wooden leg?!?" the salesman asks. "Well", the farmer replied, "A pig that good, you can't eat all at once." Bob |
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Dan wrote:
> I went to a wedding a few weeks back, and the dinner after the wedding > featured fresh ham. I was talking to the cook the night before, when they > were carving them (two whole fresh hams, roasted in the oven). She said > that the pig came from the farm in back of where the wedding was held, and > that she had met the pig before it was slaughtered. For some reason, that reminded me of this old joke: A salesman is lost on the back roads and stops at a farm to get directions. As he is talking to the farmer he notices a pig with a wooden leg. "How did the pig get a wooden leg?" he asks the farmer. "Well", says the farmer, "that's a very special pig. One night not too long ago we had a fire start in the barn, and that pig set up a great squealing that woke everyone, and by the time we got there he had herded all the other animals out of the barn. Saved 'em all." "And that was when he hurt his leg?" asked the salesman. "Nope, he pulled through that just fine." says the farmer. "Though a while later, I was back in the woods when a bear attacked me. Well, sir, that pig was near by and he came running and set on that bear and chased him off. Saved me fer sure." "Wow! So the bear injured his leg then?" says the salesman. "Nope. He came away without a scratch. Though a few days later, my tractor turned over in a ditch and I was knocked unconscious. Well, that pig dove into the ditch and pulled me out before I got cut up in the machinery." "Ahh! So his leg got caught by the combine?" asks the salesman. "Noooope. We both walked away from that one." says the farmer. "So how DID he get the wooden leg?!?" the salesman asks. "Well", the farmer replied, "A pig that good, you can't eat all at once." Bob |
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