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	Ham/Misc. Meat
		Brown both sides of meat in skillet with oil, (meat is only slightly browned not cooked.) After browning steaks dab any excess oil with paper towel and place them flat in large skillet treated with non stick spray.
		Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
		Drain, skin ham, and cover it with paste made from maple sugar, mustard, cloves, and water.
	therecipeexchange.com /_wsn/page9.html (3529 words)

	Excerpt \|The Country Ham Book
		Ham as the traditional food for the Easter feast is more prevalent in the northern European nations, and Danish and Polish hams are imported to the United States.
		Ham labeled "sugar cured" has brown or white sugar added, and some are flavored with honey or molasses.
		The finished ham must contain the same level of salt as that required for hams in commercial plants processing hundreds of hams--10 percent brine, or 4 percent if the cure mixture is made with nitrites or nitrates.
	www.ibiblio.org /uncpress/features/cookbooks/voltz_country_excerpt.html (1172 words)

	Pork Checkoff - The Other White Meat: pork, recipes, ham, cooking, producers
		Are you hungry for tempting new dishes to rescue you from meatloaf malaise or a recipe rut?
		Are you searching for the 411...the latest...the scoop...everything you ever wanted to know but were too busy to ask...about The Other White Meat?
		So come on inside, look around, discover everything you need to know (and love) about the world's favorite meat, but whatever you do - Don't be blah.
	www.theotherwhitemeat.com (129 words)

	Ham/Misc. Meat
		Brown both sides of meat in skillet with oil, (meat is only slightly browned not cooked.) After browning steaks dab any excess oil with paper towel and place them flat in large skillet treated with non stick spray.
		Remove the ham from the oven with a sharp pointed knife, carefully remove the tough skin from the shank end.
		Stick the ham once again back in the oven and cook for a final 30 minutes, until the carrots are tender, the ham is dark and crispy, and the whole thing is glistening with a sugary glaze.
	www.therecipeexchange.com /_wsn/page9.html (3529 words)

	Ham making
		Fresh hams can be purchased from a retail store or a local meat packer who is under constant inspection by the USDA or the Virginia State Meat Inspection Service.
		They bore through the meat and Adults are about 1/4 inch long, brilliant greenish blue with red legs and are red at the bases of their antennae.
		Use the bone and meat adhering to it to flavor a pot of beans or split pea soup.
	www.culinary-yours.com /ham.html (2256 words)

	Ham - Search Results - MSN Encarta
		Ham, in the Old Testament Book of Genesis, the second of the three sons of Noah who repopulated the earth after the deluge, or flood.
		Ham, Jack, born in 1948, American football player, who played linebacker for the Pittsburgh Steelers in the 1970s and early 1980s, when the team’s...
		- meat from hog's thigh: meat cut from the thigh of the hind leg of a hog after curing by salting or smoking
	ca.encarta.msn.com /Ham.html (185 words)

	Focus on Ham
		Ham made from the front leg of a hog will be labeled "pork shoulder picnic." "Turkey" Ham must be made from the thigh meat of turkey.
		The usual color for cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of a fresh pork roast; country hams and prosciutto (which are dry cured) range from pink to mahogany color.
		For fully cooked ham that has been repackaged in any other location outside the plant or for leftover fully cooked ham, heat to 165° F. Cook-before-eating hams must reach 160° F to be safely cooked before serving.
	dwb.unl.edu /Teacher/NSF/C10/C10Links/www.fsis.usda.gov/OA/pubs/ham.htm (2171 words)

	The Best Cuts of Pork for Pressure Cooking
		Country hams (dry cured with salt) may be soaked in water in the refrigerator 4 to 12 hours to reduce the salt content before cooking according to package instructions.
		The meat is covered in a seasoned sweet brine, sometimes referred to as sugar-cured where brown sugar or molasses is added to the cure mix.
		The ham is taken away from the heat source and the instant read thermometer is immediately inserted into the thickest part of the ham and it will give a temperature reading in approximately 15 seconds.
	missvickie.com /howto/meat/ham.htm (2196 words)

	Ham
		Spiral slice ham should be used in 4 to 5 days or should be frozen because the pre-sliced pieces have a tendency to dry out faster.
		The spread mixture is used for sandwiches, spread on crackers as appetizers, or as a meat dip.
		Uncooked, dry-cured hams that are processed with the intention of the meat to be eaten raw.
	recipehut.homestead.com /Ham.html (1305 words)

	Ham Products - Knowledge - Hormel Foods
		The ham is prepared by soaking and cooking it in the same manner as a country ham.
		Ham meat or a mixture of ham and pork shoulder meat that is cured and then cooked with water, spices and other ingredients.
		It is not as tender as ham but it is a good substitute to use in recipes calling for chopped or diced ham and it is generally less expensive.
	www.hormel.com /templates/knowledge/knowledge.asp?catitemid=105&id=748 (2627 words)

	Ham Products Kitchen Knowledge (Site not responding. Last check: )
		Hams are cuts of pork that come from the leg, which have been dry cured (country hams) or wet-cured (city hams) and then boiled or smoked.
		Ham capocolla is made from the ham rather than the pork shoulder butt, which capocolla is made from.
		Coarsely ground ham or chunks of ham that have been pressed and formed into a round, flattened patty, which are generally prepared by baking, grilling, broiling or frying.
	www.recipetips.com /kitchen-tips/t--748/ham-products.asp (2638 words)

	Frequently Asked Questions About Virginia Ham and Cured Pork
		In the dry cure technique, ham is rubbed with the dry curing mixture (salt and sodium nitrate) and allowed to stand until the meat is permeated.
		A country ham is meat taken from the hind leg of a pig and processed using a dry cure.
		It is formed during the curing process by a reaction of the moisture from the ham with heat and humidity in the air.
	www.vapeanuts.com /virginia-ham-faq.html (1349 words)

	Ham, making at home
		Ham is made by soaking a piece of pork in a salt brine for a period of time depending on it's weight and then cooking and/or smoking it.
		Traditionally, ham is made from the upper portion of the forelegs which weigh from 15 to 25 lbs.
		For a garden variety "boiled ham", the meat is removed from the brine, rinsed off and placed in water at 170F.
	schmidling.com /ham.htm (905 words)

	Jennie-O Turkey Store How To (Site not responding. Last check: )
		Cutlets are thin boneless pieces of meat that weigh 4 ounces or less and are taken from tender cuts, such as the tenderloin and loin.
		The meat from the shoulder of the pig is minced or ground to produce ground pork.
		Stew meat is similar to cubes of pork, only they are smaller in size and are generally cut from the tougher cuts of meat.
	www.jennieo.com /howto.asp?id=310&catitemid=34&category=howto (1041 words)

	How to Handle Ham
		Ham made from the front leg of a hog will be labeled "pork shoulder picnic." "Turkey" Ham must be made from the thigh meat of turkey.
		The usual color for cured ham is deep rose or pink; fresh ham (which is not cured) has the pale pink or beige color of a fresh pork roast; country hams and prosciutto (which are dry cured) range from pink to mahogany color.
		Since the meat is not cured or smoked, it has the flavor of a fresh pork loin roast or pork chops.
	lancaster.unl.edu /food/ciq-ham.htm (950 words)

	Ham Handling, Safety & Storage Kitchen Knowledge (Site not responding. Last check: )
		Trichinosis is killed when the meat reaches a temperature of 137°F. To ensure that the ham will be safe from trichinosis, it is recommended that uncooked hams be cooked to approximately 160°F, which is medium done and should leave the meat juicy and flavorful.
		When cooking ham, it is suggested to remove the meat from the heat source when it reaches a temperature that is 5°F lower than the desired doneness temperature and then allow the meat to rest for 10 to 15 minutes before serving or carving.
		Ham should be stored in the refrigerator at 40°F or lower and if it is not going to be used within the suggested storage time, it should be frozen to prevent it from perishing.
	www.recipetips.com /kitchen-tips/t--745/ham-handling.asp (1790 words)

	Dry-Curing Virginia Style Ham
		A high quality cured ham requires that you start with the proper type and a high quality fresh ham.
		Hams for curing should have a long thick cushion (Figure 1), a deep and wide butt face, minimal seam and external fat as seen on the collar (Figure 1) and alongside the butt face (How to Identify a Quality Fresh Ham) and weigh less than 24 pounds.
		Virginia style hams should be cured 7 days per inch of cushion depth (Figure 3A - How to Identify a Quality Fresh Ham), or 11/2 days per pound of ham.
	www.ext.vt.edu /pubs/foods/458-223/458-223.html (2250 words)

	Ham from the supermarket may be more - and less - than it seems \| Special reports \| Guardian Unlimited
		Ye Olde Oak ham comes top for selling the lowest percentage of meat in its ham, which is 55% meat and 37% water, with additives including gums and polyphosphates, sugar and salt making up the remaining 8%.
		If the ham is to be presented as a traditional cut, a layer of fat is stuck round the edge of the mould to make it look as though it has been cut off a whole leg.
		Reformed ham is made from chopped or emulsified meat which is not necessarily all muscle meat.
	www.guardian.co.uk /food/Story/0,,1607326,00.html (626 words)

	Pork Ham Cuts
		Hams are cuts of pork that come from the leg, which have been dry-cured and smoked (country hams) or wet-cured and then boiled or smoked (city hams).
		Hams are larger cuts used to serve several people.
		A ham sandwich with the unexpected flavor of roast peppers and cheese bread.
	www.askthemeatman.com /pork_ham_cuts.htm (1288 words)

	Split Pea and Ham Soup II - Allrecipes
		I personally cook the hambone (with meat attached) in a crock pot with enough water to cover on low overnight.
		I simmer the split peas in the defatted ham broth with the stripped/clean ham bones.
		I don't add the carrots or ham meat until the last hour of simmering soup so it doesn't get too mushy.
	www.allrecipes.com /Recipe/Split-Pea-and-Ham-Soup-II/Detail.aspx?ac_action=lgn (552 words)

	Hams\|ham buying & cooking
		Fresh hams and hams that are only trichina treated must be cooked by the consumer before eating; these hams will bear the safe handling label.
		Smoking is a process by which ham is hung in a smokehouse and allowed to absorb smoke from smoldering fires.
		For fully cooked ham that has been repackaged in any other location outside the plant or for leftover fully cooked ham, heat to 165°F. Cook-before-eating hams must reach 160°F to be safely cooked before serving.
	meatnplace.net /ham.html (2108 words)

	An Easter tradition: Consider tasty ham choices \| LJWorld.com
		Ham can be glazed, sauced or frosted to fit your family's taste preferences and your desire to prepare a dazzling entree for the Easter table.
		If this is the first time you've bought ham, other than sliced ham at the deli, you are likely to be baffled at the choices you'll find in the supermarket meat case.
		The ham is injected with a high percentage of water and brine solution during the curing process, which means that the meat will dry as the water cooks out during baking.
	www.ljworld.com /section/food/story/87650 (961 words)

	Critchfield Meats - Hams
		Preparing a genuine sugar-cured country ham the old-fashioned way can be very rewarding, but it can also be a bit tricky, especially if it's your first time.
		Our baked country ham is the same as our uncooked version, only more convenient, because we've already done all the cooking for you.
		Time was, after a holiday turkey or country ham dinner around the Critchfield household, the whole family would start asking where the Jam Cakes have been hidden.
	www.critchfieldmeats.com /hams.html (548 words)

	Split Pea and Ham Soup II - Allrecipes
		I personally cook the hambone (with meat attached) in a crock pot with enough water to cover on low overnight.
		I simmer the split peas in the defatted ham broth with the stripped/clean ham bones.
		I don't add the carrots or ham meat until the last hour of simmering soup so it doesn't get too mushy.
	allrecipes.com /Recipe/Split-Pea-and-Ham-Soup-II/Detail.aspx (571 words)

	Wegmans Fresh Products Meat Ham
		We think the best ham is one that is minimally processed, retaining a true ham texture and flavor.
		Some hams can be made from pieces that have been "tumbled" together and forced back into a ham shape.
		You can freeze ham, but the texture won't be as good (especially if it's a water-added ham).
	www.wegmans.com /kitchen/ingredients/meat/hams.asp (442 words)

	Abraham ham: Meat industry, March 7th 2005
		Revenues increased by 7%, ham production in the five plants grew by a further 6 %.
		Revenues increased by 7% in 2004 and ham production in the five plants grew by a further 6 %.
		It is the export market that is proving to be the main driving force behind this development.
	www.abraham.de /637.html (183 words)

	Virginia Style Smokey Maple Roast (Ham Wheat Meat or Seitan)
		It can also be mixed by hand if you don't have a bread machine, but you really need a crock pot for the slow cooking that gives this roast it characteristic texture.
		It has a succulent, subtly spicy, ham flavor and the texture that is remarkably similar to dry roasted ham.
		It is also excellent in sweet and sour sauce with pineapple and stir-fried green pepper strips or french style green beans.
	www.hillbillyhousewife.com /hamseitan.htm (458 words)

	Cleveland Women \| ham \| ribs\| meat
		A: Because the ham is frozen, there is no danger of food poisoning or trichinosis.
		With salt being part of the curing process, some saltwater may come out while thawing, which may actually be appealing to some people.
		Freezing a ham for 3 to 6 months should be no problem; after that, you may start to lose flavor or see freezer burn.
	www.clevelandwomen.com /house/meatow2.htm (182 words)

	Shoebox Recipes - Ham Meat Loaf
		Pour milk over bread crumbs, add eggs and sauce, then meats.
		Place into a baking pan so that there is a 2 inch clearance on all sides.
		Add about 1 pint hot water, cover and cook over a low flame for one hour.
	www.shoeboxrecipes.com /html/hammeatloaf.html (54 words)

	Meat & Seafood /Ham & Pork Specialties
		Our Hickory Farms Honey Gold Ham is a cut above the rest.
		Sweet and succulent, this juicy, boneless ham cured with natural honey is the centerpiece for many holiday buffets and dinners.
		The outer layer of fat is trimmed to 1/8' or less to ensure a tender, moist ham without any waste.
	www.africansisters.com /recipes/meat_seafood.html (207 words)

	Smoked Meat made from a love and a passion for good food. Smoked hams, smoked turkeys, smoked bacon from Ham I Am
		Smoked Meat made from a love and a passion for good food.
		Smoked hams, smoked turkeys, smoked bacon from Ham I Am Smoked Meat made from a love and a passion for good food.
		We decided good meats should have a tasty condiment to go alongside of them, so we came up with HOGWASH, and rarely ship a ham without a jar of HOGWASH to accompany it.
	www.hamiam.com /pages/smokedmeat (269 words)

	Baked and Smoked Ham – Freybe Meat Products
		To tenderize the ham, the meat is massaged for 15-20 hours, then carefully baked and smoked.
		The result is a superior ham with a firm, but soft texture; the flavor of the meat itself is enough to distinguish our hams from any you’ve ever tasted.
		All of our hams come ready to eat – just heat and serve, or enjoy cold in sandwiches and salads.
	www.freybe.com /html/products/ham_bacon.htm (88 words)

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