Stir together remaining ingredients in medium bowl set aside. Place ham on rack in shallow roasting pan. The leaner pork is the result of new technology in hog production and superior genetics.įor nutritional information and pork recipes, visit Baked ham with honey-apricot glazeġ0-14 pound fully cooked smoked ham, spiral slicedġ 6-ounce can orange juice concentrate, thaw
To add a little twist to the meal, serve ham with different fruit salsas or chutneys.Īccording to the OPPC, compared with pork from the 1950s, today’s pork has slimmed down considerably, with 75 percent less fat.Ī study released in 2006 by the USDA reveals six common cuts of fresh pork are leaner today than they were 15 years ago - on average, about 16 percent lower in total fat and 27 percent lower in saturated fat. Serve with other traditional side dishes.Let the ham rest for 15-20 minutes after baking, to let the juices redistribute and set.Place ham in a shallow pan, uncovered, for 1 1/4 to 1 1/2 hours, or until inserted meat thermometer reads 140 degrees.Or, try glazing it with a honey apricot glaze. Season pork with favorite herbs, such as rosemary and thyme. To prepare a perfect ham, the OPPC suggests you: “The goal of cooking ham is to add flavor and to warm the ham without drying it out,” said Isler. Uncooked hams should be heated to an internal temperature of 160 degrees. The biggest mistake made by novice holiday dinner preparers is overcooking an already cooked ham, notes the OPPC. You can serve a cooked ham cold, or warm it in the oven. Labels will tell you that most hams are fully cooked. “Bone-in hams are traditionally considered more attractive, and boneless are considered easier to serve because of simplified carving.”Įxperts recommend purchasing a bone-in, smoked, cooked ham for a traditional holiday dinner.
“All varieties of cured ham are either boneless or bone-in,” according to the OPPC. This ham is usually found at the deli counter.
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