Butt or shank ham-What’s the difference between a ham butt and ham shank? | The Seattle Times

We get so many cuts of meat from a pig that it takes a lot of names to cover it all. Unfortunately, that also makes it confusing. A ham comes from the upper rear leg, while a shank would be the section farther down the leg. But some hams are cut to contain a portion of the leg. Shanks also turn up as ham hocks.

Butt or shank ham

Butt or shank ham

Butt or shank ham

Butt or shank ham

Sign Buth to discover your next favorite restaurant, recipe, or cookbook in the largest community of knowledgeable food enthusiasts. I'm making out my grocery list and a shank ham and a butt portion ham are on sale. Up Next. Jump to. Cookware Accessories. Welcome to Open Kitchen, a series journeying inside the kitchens of renowned chefs and food personalities. This should allow for generous portions and some tasty leftovers. And Halloween Signify Health.

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Dry-cured hams may also be smoked. It has a slightly orr flavor. How To Cook. Ham Recipes. What's the difference between an ale and a lager? For the best flavor and texture, we recommend purchasing a bone-in ham and we've included a brief rundown on the different types available. About Us At MyGourmetConnection we have more than a thousand easy-to-make recipes prepared with fresh, wholesome ingredients. Because of the lengthy curing time, country hams often form a layer of mold Misty high the outside. Lynne Webb is the editor, publisher and recipe developer. Or decorate with alternating half pineapple rings studded with cranberries and stars cut from preserved Butt or shank ham peel. Fresh hams are cooked using the same methods used for other fresh pork cuts and have a similar flavor hak pork roast. The ham Butt or shank ham then hung to dry, allowing it to age anywhere from a few weeks to over a year, depending on the variety of ham. Place on a platter. Cooking Temperature and Time. This should allow for generous portions and some tasty leftovers.

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Q: What's the difference between a ham butt and ham shank? A: A ham comes from the upper rear leg, while a shank would be the section farther down the leg. But some hams are cut to contain a portion of the leg. Shanks also turn up as ham hocks. The butt, usually called a Boston butt, comes from the front of the pig. It's actually the upper part of the shoulder. It's easy to confuse the terms butt and ham.

To make it even more confusing, the lower section of the shoulder is sometimes called the arm picnic, a phrase that is sometimes associated with ham. The shoulder has more fat and connective tissue than the rear leg, making it a great choice for low, slow cooking methods, particularly Carolinas-style barbecue.

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Video from Food IQ Follow. Newest Cooking Tips. Recipes A to Z. I boiled a cup of great northern beans two minutes and let sit one hour, drained and rinsed. Find similar It assists in the drying process and imparts an aroma to the meat but does not actually cook the ham. The mold can easily be scrubbed off.

Butt or shank ham

Butt or shank ham

Butt or shank ham

Butt or shank ham

Butt or shank ham. Get fresh food news delivered to your inbox

Always remove the ham from the refrigerator 1 hour before placing it in the oven to allow it to come to room temperature. This would be about 15 minutes per pound for half hams and about 18 to 20 minutes per pound for whole hams.

Remove all packaging rinse off glaze if desired and place the ham, cut side down on a sheet or 2 of heavy duty foil. Remove the ham from the oven about 15 minutes before it's done heating and unwrap it. Brush the ham liberally with your glaze and return it to the oven just long enough for the glaze to caramelize — 12 to 15 minutes.

Here are a few recipes for baked ham that are perfect for family get-togethers or holiday dinners. Lynne Webb is the editor, publisher and recipe developer. A lifelong foodie and experienced cook, she decided to use her graphic design and marketing background to launch a website where she could explore and share her passion for food. Subscribe to receive a new collection of recipes, cooking tips and more delivered to your inbox each week.

Everybody explains about the shank vs the butt but no one shows a piture that will help us identify a shank or butt. Your email address will not be published. Leave this field empty. Thanks for visiting. MyGourmetConnection has hundreds of wholesome, easy-to-follow recipes, that are perfect for quick weeknight meals, holiday celebrations and just about everything in between.

At MyGourmetConnection we have more than a thousand easy-to-make recipes prepared with fresh, wholesome ingredients. Our goal is to inspire our readers to make flavorful, creative food, whether it's for a quick weeknight meal, family dinner or holiday celebration. How to Prepare a Fully Cooked Ham When heating a fully cooked ham, the most important thing to keep in mind is moisture. Heating a Bone-In Spiral-Sliced Ham Remove all packaging rinse off glaze if desired and place the ham, cut side down on a sheet or 2 of heavy duty foil.

Regardless of the type of ham you have, let it stand for 15 minutes before carving. How To Glaze A Ham all cuts Remove the ham from the oven about 15 minutes before it's done heating and unwrap it. Our Baked Ham Recipes Here are a few recipes for baked ham that are perfect for family get-togethers or holiday dinners.

How To Cook. Stay up to date Subscribe to receive a new collection of recipes, cooking tips and more delivered to your inbox each week. How To Cook Spaghetti Squash. Lynne Webb — May 11, pm Reply. Vera — January 6, pm Reply.

Leave a Reply Cancel reply Your email address will not be published. Not all hams are smoked but many are smoked to add color and flavor to the meat. After curing, the hams are hung in smoke houses where they are exposed to the smoke and temperature of smoldering hardwood fires. Red oak and hickory are two of the most popular hardwoods used but others, such as apple, pecan, and maple are also used, each imparting its own unique flavor.

The smoked flavor does not actually penetrate through the meat but imparts an aroma. Some processors add smoke flavoring by adding liquid smoke to the curing solution. Smoking also aids in the curing process by drying the meat as moisture exudes and because the smoke is toxic to the pathogens, it sterilizes the surface of the meat.

Proper temperatures must be maintained during the smoking process to produce the desired product. Some hams are smoked at a higher temperature to produce a cooked ham. Hot smoking is generally used as an alternative to boiling or baking a wet cured ham. A process called "cold smoking" is generally used on dry-cured hams. It assists in the drying process and imparts an aroma to the meat but does not actually cook the ham. The amount of water contained in a ham will affect its taste, texture and price.

Most hams will fall in one of the 4 categories shown below. A ham labeled just "Ham" must be at least This type of ham is dry cured, having no water added. They are generally sold in specialty stores or must be special ordered. They have an intense flavor and are very salty. The ham is sliced very thin when served. A ham labeled "Ham with Natural Juices" contains at least This ham is moister and has a smoother texture, making it a popular choice for a special dinner. The added water content makes this ham more versatile.

It is commonly used for steaks and slices. Commonly found in the deli for sandwich meat. The more water the ham contains, the lower the price will be. But it also lowers its nutritional value and makes the meat more perishable. Bone-in hams are more attractive and flavorful. Semi-Boneless Ham Partially Boned - A ham from the leg primal cut that has only the leg bone remaining.

The hip or shank bone has been removed, making it easier to carve. The remaining leg bone helps to make the ham more flavorful. Boneless Ham - A round, oblong or rectangle-shaped cut that has the hip, thigh and shank removed.

It has also had most of the fat removed. Boneless hams are easier to carve because there is no bone to carve around but without the bones, the ham will lack the flavor found in a bone-in ham. The texture is also affect by the processing methods used to remove the meat from the bones. There are also boneless hams produced from small chunks and reformed hams oval shaped , which are meant to be sliced and used for sandwiches.

A partially cooked ham still requires additional cooking prior to eating. Uncooked hams are generally dry-cured hams, although dry-cured hams are also available fully cooked. An uncooked ham requires more preparation time and cooking time than a partially or fully cooked ham. Boiled Ham - A ham that has been boned, cured and fully cooked using a process that includes boiling the ham in water. It is ready to serve as sliced ham or ham pieces. My Recipe Box. Join Now Sign In.

Types of Ham. How To's. Ham Cooking Guide. Provided By RecipeTips. Types of Ham Reviews. There currently aren't any reviews or comments for this article. Be the first! Rate It! Add A Review Now! Comment on this. Ham Tips and Techniques. Ham Shopping Guide. Ham Preparation Guide. Ham Handling Safety Storage.

Ham Nutritional Facts. Ham Products. Roasting Ham. Frying Ham. Broiling Ham. Grilling Ham. Boiling Ham. Microwaving Ham. Glazing Ham. Ham Doneness. Carving Ham. Ham Cooking Tips. Ham Recipes.

Leftover Easter Ham Recipes. Ham Glaze Recipes. Grilled Ham with Orange Honey Sauce. Baked Ham with Apple Mustard Glaze. Honey Glazed Spiral Ham. Baked Ham with Apricot Brandy Glaze. Country Ham with Glazing.

Timberwind Ham. Slow Cooker Ham 3. Glazed Pineapple Baked Ham. Baked Ham. Ham with Honey Mustard Glaze. Honey Baked Ham with Cloves. Follow Us! Beef Cooking Times. Chicken Cooking Times. Cooking Temperature and Time.

We get so many cuts of meat from a pig that it takes a lot of names to cover it all. Unfortunately, that also makes it confusing. A ham comes from the upper rear leg, while a shank would be the section farther down the leg. But some hams are cut to contain a portion of the leg. Shanks also turn up as ham hocks. The butt, usually called a Boston butt, comes from the front of the pig. To make it even more confusing, the lower section of the shoulder is sometimes called the arm picnic, a phrase that is sometimes associated with ham.

The shoulder has more fat and connective tissue than the rear leg, making it a great choice for low, slow cooking methods, particularly Carolinas-style barbecue. A reader has a question on ham names. Share story. By Kathleen Purvis. Kathleen Purvis.

Butt or shank ham

Butt or shank ham

Butt or shank ham