Preparing Traditional Smithfield and Country Hams (Cooked) If you have picked a fully cooked ham, there is no need for further preparation. merely cut and serve. If desired, reheat on low heat (275 degrees) in aluminum foil until slightly warm. Traditional Smithfield and Country Ham (Uncooked) Since these uncooked hams are dry-cured, they must be soaked before cooking.
- The soaking duration should be determined by your salt preference (longer soaking produces a less salty ham) and the type of ham (Genuine Smithfield hams are cured longer than country hams and are more salty and dry by nature).
- Soak Genuine Smithfield Hams for at least 36 hours.
- Soak Country Hams for at least 24 hours.
Changing the soaking water every several hours can help extract salt from the ham. After soaking, thoroughly wash ham in warm water. Scrub the ham with a vigorous brush to remove any pepper and surface mold, if present. Mold is quite prevalent on these raw hams and is in no way harmful (like aged cheeses mold in the aging process).
- Spirally Cut Hams Our Spiral Sliced Ham is completely cooked.
- These hams are delivered frozen and will arrive frozen or slightly thawed.
- If you intend to reheat spiral-sliced ham, it must be totally defrosted.
- We recommend thawing your Spiral Sliced Ham in the refrigerator for approximately 5 hours per pound.
A Half ham would require around two days to defrost in the refrigerator, while a Whole ham would require roughly four days. Hardwood Smoked Hams Additionally, our Hardwood Smoked Hams must be properly defrosted prior to cooking. These hams are delivered frozen and will arrive frozen or slightly thawed.
We recommend defrosting your Hardwood Smoked Ham for two to three days in the refrigerator. How to Cook Genuine Smithfield & Country Hams (Uncooked) Oven-Cooking Wrap the bottom layer with heavy-duty aluminum foil, producing a container. Add four to five cups of water to the foil and set it in the oven with a baking sheet or pan for support.
Join the edges of the aluminum foil with care, ensuring that the edges are sealed. Preheat oven to 300 degrees Fahrenheit. Once the oven temperature hits 300 degrees, bake for roughly 3 hours per pound, or 20 minutes. Using a meat thermometer, ensure that the thickest portion of the ham reaches an internal temperature of 163 degrees.
When the right internal temperature is attained, remove the ham from the oven and allow it to cool at room temperature for one hour. Remove unwanted skin and fat. If a sweet coating is desired, sprinkle the fat side with brown sugar and bread crumbs and bake in an oven preheated to 400 degrees until golden brown (approximately 15 minutes).
Do not open the oven door until the cooking cycle has concluded. Water-Cooking Place the chicken skin-side down in a large roasting pan and cover with cold water. Bring water to 190 degrees (not quite simmering). Cook to an internal temperature of 163 degrees (or about 25 minutes per pound).
Add water to keep the ham moist. While the ham is still warm, remove the required amount of skin and fat. If a sweet coating is desired, sprinkle the fat side with brown sugar and bread crumbs and bake in an oven preheated to 400 degrees until golden brown (approximately 15 minutes). Serving Advice Smithfield and Country hams taste best when served at room temperature.
These hams may be prepared in several ways. Ham slices placed on biscuits or pan-fried with “red-eye gravy” are wonderful. Use chunks of ham or a ham bone to flavor soup, beans, or vegetables. Red-Eye Gravy – Add a half cup of water or strong coffee to the pan in which you cooked the ham pieces.
Allow it simmer for a few minutes. Serve over biscuits and fried ham pieces. Spirally Cut Hams Your spiral-sliced ham is thoroughly cooked and can be served warm or at room temperature. To reheat this ham, preheat the oven to 275 degrees Fahrenheit. Remove package and set liquid aside. In a roasting pan, place the ham cut-side down on a big layer of foil.
Pour remaining liquid over the ham, then cover tightly in aluminum foil. In the oven, warm ham for 10 to 12 minutes per pound. Avoid overheating. Hardwood Smoked Hams 1. Heat oven to 325 degrees F. Remove all wrapping and arrange the ham on its side, fat side up, on a rack in a shallow roasting pan; cover with aluminum foil.
Heat for 15 to 20 minutes per pound until well cooked.3. Remove ham from oven and let stand, covered, for 20 minutes for full hams or 10 to 15 minutes for half hams before serving. Glazing Ham Remove ham from oven when well heated. Raise the oven temperature to 400 degrees Fahrenheit. Uncover the ham, then brush or spoon the glaze over the ham’s surface.
Return the dish to the oven, uncovered, and cook for 10 minutes. How to Sculpt To enhance the flavor of your Smithfield or country ham, you must slice it extremely thinly using a razor-sharp knife (preferably long and narrow). If you have chosen a boneless ham, simply start slicing at the tiny end and serve.
- Similarly, smoked hams may be cut somewhat thicker if preferred.
- Please exercise caution when slicing ham in order to avoid harm.
- Genuine Smithfield or Country Ham with Bones There are three simple stages to cutting a Bone-In Ham elegantly: Beginning two inches from the hock (or tiny end) and cutting straight through to the bone, place the ham on a flat surface, dressed side up.
Slightly incline the knife with each each cut. Cut to the bone and partially surrounding it. Reduce angle as the size of the slices increases. Eventually, the bone development will necessitate the cutting of thinner pieces at varying angles. Spirally Cut Hams Start by slicing the ham’s big end (butt) into thin pieces.
After a few cuts, you will encounter the first spiral cut. Cut parallel to the bone following the natural seams of the ham’s surface. There are three simple steps left: Cut along the natural seam on the top (as it faces you), extending the knife tip as far back into the ham as desired, then down and to the left, parallel to the bone, and exiting at the natural seam.
Then, make a second incision parallel to the bone at the top (where the first portion was taken), circling to the right and exiting the natural seam. To remove the last part, cut down and parallel to the bone to the right until the section is free. Ham Storage Traditional Smithfield and Country Hams Uncooked country hams can be hung in a cool, dry location at room temperature.
- Genuine Smithfield hams may be stored for up to two years, whereas country hams can be stored for up to six months.
- Uncooked country hams may be hung in a cool, dry location for storage.
- From the date of manufacturing, Smithfield Hams can be stored for up to one year and Country Hams for up to six months without degradation.
Cooked country hams, Genuine Smithfield hams, and unopened slices can be refrigerated for at least six weeks. Hams that have been cooked may be frozen; however, we recommend removing the bone prior to freezing. Gourmet slices must be eaten shortly after opening.
Hams that are spiral-sliced and hardwood-smoked Hams that have been spiral-sliced and smoked over hardwood will be transported frozen and must be refrigerated or refrozen upon reception. Hams with Bone-In Spiral Slices can be refrigerated for seven to ten days. The Genuine Virginia Boneless Spiral Ham and the Hardwood Smoked Hams may be refrigerated for approximately two weeks.
Hams that are spiral-sliced and smoked over hardwood may be frozen for three months without losing taste. Dry Seasoned Bacon For best taste retention, Dry Cured Bacon can be refrigerated for up to two months and frozen for up to six months. For other ways to enjoy ham, please visit our online recipes here.
How long should a Smithfield smoked ham be cooked?
Heat oven to 325 degrees F. Remove all wrapping and arrange the ham on its side, fat side up, on a rack in a shallow roasting pan; cover with aluminum foil. Heat for 15 to 20 minutes per pound until well cooked. How long should a Smithfield hardwood-smoked ham be cooked?
Is smoked ham steak from Smithfield?
Does Smithfield Anytime ham come fully cooked? – Product specifications. Traditional Smithfield Favorites Boneless Hickory Smoked Ham Steak is expertly smoked for exquisite taste, and it arrives completely cooked and ready to slice for a convenient weeknight supper. This high-quality, 97% fat-free ham steak is an excellent alternative for you and your family.
What are some cooking recommendations for Smithfield ham?
How To Cook Anytime Ham From Smithfield The United States produces Smithfield ham, a sort of cured ham. It is produced from the smoked and aged hind leg of a pig. Ham from Smithfield is a common element in dishes like ham and eggs, omelets, and quiches.
It is also suitable for use in sandwiches and salads. Smithfield anytime ham is a smoked, pre-cooked ham that may be eaten cold or reheated. It is a great alternative for a quick and simple supper, and is suitable for any season. There are several methods for preparing smithfield anytime ham, such as baking, broiling, microwaving, and grilling.
When baking a Smithfield anytime ham, preheat the oven to 350 degrees Fahrenheit before placing the ham inside. Next, lay the ham in an ovenproof dish. Smithfield ham is often a smoked and dry-cured kind of ham. This ham is popular in the United States.
There are several methods to prepare smithfield anytime ham, but one common method is baking. To bake a smithfield anytime ham, you will need an oven-safe dish, such as a casserole or baking dish. Additionally, you will need a liquid, such as apple cider. Preheating the oven to 325 degrees Place the ham slices on a baking pan in a single layer.
bake for 25 minutes, Slice the ham to a thickness of 1 inch and remove any superfluous fat. Smithfield ham is a smoked and cured kind of ham. – It may be prepared in several ways, including baking, grilling, and frying. Smithfield ham is an excellent option for a quick and simple supper.
How do you bake a ham?
How long must an 8-pound ham be cooked? – Place the ham with the flat side down on a rack inside a roasting pan. Pour 1/4 inch of water into the pan’s base. Approximately 2 hours and 30 minutes later, a thermometer placed into the thickest portion of the ham should read 130 degrees F. (about 15 minutes per pound).
