{"id":382610,"date":"2022-04-14T08:40:30","date_gmt":"2022-04-14T12:40:30","guid":{"rendered":"http:\/\/www.tasteofhome.com\/?p=382610"},"modified":"2024-11-22T16:09:22","modified_gmt":"2024-11-22T22:09:22","slug":"how-to-choose-the-best-ham","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/how-to-choose-the-best-ham\/","title":{"rendered":"How to Choose the Best Ham to Buy"},"content":{"rendered":"[dam-video dam-id=\"35259\" type_of_player=\"jw\" \/]\r\n\r\nWhether you're planning a big Sunday dinner, an Easter feast or Christmas dinner, few main courses make an occasion feel as special as ham does. But preparing the best ham isn't always so simple. Before you head to the store, there are many options to consider. City or country? Bone-in or boneless? And what about spiral cut? It's enough to make your head spin.\r\n\r\nWell, worry not! We're here to give you the scoop on the best holiday ham<\/a> to buy for your special dinner.\r\n

The Most Popular Types of Ham<\/h2>\r\nA whole ham can weigh 15 to 20 pounds and can serve up to 30 people. Unless you're feeding a large crowd (or love leftover ham recipes<\/a>), chances are you don't need to purchase an entire ham. Instead, read on to find out what type of ham will work best for you.\r\n

City Ham<\/h3>\r\nThe type of ham is readily available at any grocery store and the prep is easy, too. These are usually cured by brining and are sold fully cooked.\r\n

Country Ham<\/h3>\r\nCountry hams (dry-cured and uncooked) are harder to find. They're cured with a dry rub, hung to dry and sold uncooked. They may or may not be smoked and can be very salty. Understandably, they can also be rather dry. They are either served in very thin slices or soaked for 24 hours before cooking. The chewy, intensely flavored meat is an acquired taste, but country hams\u2014including Virginia ham\u2014have a passionate following.\r\n

Fresh Ham<\/h3>\r\nIt's even more difficult to find fresh hams (uncured, uncooked). Ask for them at your local butcher.\r\n

Bone-In Ham vs. Boneless Ham<\/h2>\r\n\"Toham22\r\n\r\nWhether you go bone-in or boneless, watch the label for \u201cHam,\u201d \u201cHam with natural juices,\u201d \u201cHam, water added\u201d or \u201cHam and water product.\u201d Hams with less water have a stronger flavor and more natural texture.\r\n

Bone-in Ham<\/h3>\r\nIf you're comfortable with carving, choosing bone-in ham<\/a> is worth the effort. (This baked ham recipe<\/a> wows every time.) The bone provides the meat with better flavor and texture. As a bonus, the leftover bone is great for making soups and stews, like this split pea soup<\/a>.\r\n\r\nBone-in hams are sold as half hams. When you opt for bone-in ham, you'll also need to consider the part of the ham you buy.\r\n