Review of Terms For
Easter Hame
With all the terminology used,
it's no wonder shoppers become
confused when trying to select just
the right ham. Do you know what
all these terms mean whole,
halves, portions, ends, slices, butt,
shank fully-cooked, semi
boneless. boneless, shankless,
skinned, defatted, canned, perish
able. water added, country- style?
A "ham" is the upper portion of
a hog's hind leg. A fresh ham is an
uncured ham, more similar to a
fresh pork roast then a cured ham.
Hams are generally cured by
injection of a brine solution. Most
hams are also smoked after curing,
although they may not be labeled
as such. About 90 percent of all
hams are "fully cooked." That is,
the ham has been cooked by the
packer and need only to be
reheated to an internal temperature
of 140°F. The National Livestock
and Meat Board recommends IS
to 18 minutes per pound at 323°F.
For best results use a meat ther-
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By Doris Thomas
Lancaster Extension
Home Economist
mometer. Don't overcook or you’ll
end up with a lot of unnecessary
shrinkage.
Hams may be purchased whole
or in halves, portions, ends, or
slices. If ham is labeled as a half, it
must not have any of the center
slices removed. Once the choice
center slices have been removed
the remainder must be labeled as
butt, shank portions, or ends.
Ham may be sold semi
boneless, boneless or shankless. A
semi-boneless ham has the leg
bone remaining but that aitch
(pronounced H) bone and usually
the shank bone removed. A shank
less ham has the shank bone, away
from the butt or rump, removed. A
semi-boneless ham is usually par
tially skinned and defatted.
A boneless ham may be rolled,
shaped or canned. Most have been
fully cooked. Read the label to be
sure. Some canned hams have the
temm "perishable" on the label.
These hams have been cooked to
150°F during processing and must
be stored in a refrigerator. A non
perishable ham is a small canned
ham (usually 3 pounds or less)
which has been cooked to an
internal temperature of at least
250°F during processing. It can be
stored on a shelf without
refrigeration.
A term that sometimes confuses
shoppers is "water added." A cur
ing solution of salts, sugar and
water is injected into the ham cur
ing processing to produce the
meat's familiar color and flavor.
Most of this added moisture is_
Quick,
Spring activities make every
household hectic. Pennsylvania
dairy farmers are offering calcium
rich, quick and easy recipes for
snacks, meals, and parties. All of
the recipes require Real Pennsyl
vania dairy products. Along with
the recipes, consumers will
receive tips on methods to
increase their daily intake of diet
ary calcium. Dairy products are an
abundant source of calcium which
helps both adults and children
improve their physical condition.
The Pennsylvania Dairy Prom
otion Program in releasing the
new dairy recipe brochure entitled
“All Time Great Tastes 11,” rec
ognizes consumer's needs for
simple and nutritious recipes. The
complete brochure is available by
sending a self addressed and
stamped envelope to Recipe
Department, PDPP, 2301 N.
Cameron Street, Harrisburg, PA,
17110-9408.
subsequently lost during curing
and cooking. If some moisture, no
more than 10 percent of the ham’s
original or "green" weight is
retained, then the ham must be
labeled "water added." If more
than 10 percent moisture is
retained, the ham must be rework
ed into another product or labeled
with the exact amount of water,
such as "ham with 20 percent
water added."
Dry cured hams are rubbed with
salt and other dry curing agents,
then slowly smoked and dried.
Easy Calcium-Rich
Spaghetti Pizza
1 lb. spaghetti, cooked
1 egg, beaten
A cup milk
'A stick butter, melted
2'A cups (or more) shredded
Mozzarella Cheese
Spaghetti sauce
'A cup Parmesan Cheese
Pepperoni
Combine first 4 ingredients
with 1/2 cup Mozzarella Cheese in
bowl, mixing well. Place on
greased 10 1/2” x 15” baking
sheet. Spread sauce over top. Top
with Parmesan Cheese, remaining
Mozzarella Cheese and pepperoni.
Bake at 350 degrees for 35 to 40
minutes or until bubbly. Serves
10.
Great Granola
3 cups quick oats, uncooked
I'A cups chopped nuts
I cup raisins
Lancaster Farming, Saturday, March 23, 1991-811
These hams arc usually very sally
and require soaking and simmer
ing before baking. They are com
monly referred lo as country hams
or they may bear the name of a
specific locality like Virginia,
Tennessee, Kentucky or Smith
field. If they are labeled "country
style" or "Virginia-style” they are
produced outside that locality and
its jurisdiction but use similar
methods. Dry cured hams arc gen
erally whole, unlrimmcd, and
include the skin, fat and bone.
Recipes
1 cup coconut
A cup melted butter
'A cup honey
Preheat oven lo 300 degrees F.
Put the oats, nuts, raisins and
coconut in a large bowl. Add the
honey and butter to the bowl. Stir
and spread the mixture on two un
bultered cookie sheets (use cookie
sheets with sides). Place cookie
sheets in oven for 20 minutes, stir
ring once.
Ice Cream Pie
1 quart vanilla ice cream
1 package instant pudding, any
flavor
Small container of REAL
whipped cream
1 graham cracker crust
1 cup milk
Mix instant pudding with milk.
Gradually add softened ice cream.
Pour into crust. Refrigerate for at
least 2 hours. Put whipped cream
on top before serving.
See Your
Local Kubota
Dealer
PENNSYLVANIA
Albums
CANNS-BILCO
215-966-3733
Avondale
THOMAS POWER
EQUIP.
215-268-2181
Bloomsbum
TRACTOR
PARTS CO.
717-784-0250
Chambersburn
STOUFFER Urtß „ __.
BROS., INC, YORK TRACTOR i
717-263-8424 INC.
717-764-1094
Cochranville
STOLTZFUS FARM AU _
SERVICE, INC. MARYLAND
215-593-2407
Hanover
FINCH SERVICES
HANOVER, INC.
717-632-2345
Honesdale
MARSHALL
MACHINERY, INC.
717-729-7117
Lebanon
KELLER BROS.
TRACTOR CO. new jersey
717-949-2000 IMEW JtnocT
Hainesport
Lancaster MATERIAL
KELLER BROS. HANDLING
TRACTOR CO. SYSTEMS
717-569-2500 609-267-6100
Limerick
THE HAY PRESS
215-489-0611
Reading
NICARRY
EQUIPMENT CO.
215-926-2441
Stroudsburg
SEBRING’S
POWER HOUSE
717-421-8980
Wellsboro
BENEDICTS FORD
TRACTOR
717-724-2839
York
Hagerstown
ARNETTS
GARAGE
301-733-0515
Cheslertown
W.N. COOPER
& SON, INC.
301-778-3464
Rising Sun
AG IND. EQUIP.
CO. INC.
301-658-5568