Tri-State Neighbor: South Dakota Farm Newspaper

There are new reasons to honor the tradition of serving a delicious ham this Easter, April 8.

Research reveals that it’s a lean, healthy option for the entire family. According to a recent study conducted by Purdue University, including lean protein such as ham in the diet may help retain lean body mass, including muscle, while losing weight. Additionally, it’s a great time to bring home the ham since we’re already celebrating the Year of the Pig, according to Chinese astrology.

Whether it’s your first time preparing the Easter meal or you’ve been doing it for years, the National Pork Board offers a variety of tips to make this holiday meal as easy as 1-2-3. From choosing the perfect ham and carving basics to providing creative ways to spice up your Easter menu, these tasty ideas cover everything you need to make your Easter celebration a success.

Step 1: Hunting for a ham

Whether you’re an amateur or an aficionado, these ham hints will help you get acquainted with the varieties available in the meat case.

Have a bone to pick?

All varieties of ham are either bone-in or boneless. While bone-in hams are traditionally seen as more elegant and boneless are considered easier to serve, both have the same great taste. Bone-in hams are available in a variety of shapes - whole, shank or butt half - and typically serve two to three people per pound. Boneless hams, identified on the label, keep for several weeks in their original packaging in the refrigerator. A boneless ham will yield roughly four to five servings per pound.

To heat, or not to heat

Almost all hams come fully cooked, as noted on the label. If desired, cooked hams can be served directly from the refrigerator without heating. To serve hot, simply unwrap and heat to an internal temperature of 140 degrees. Uncooked hams should be heated to an internal temperature of 160 degrees. Uncooked hams typically require 20-30 minutes per pound at 350 degrees.

Choose your cure

Hams are labeled according to the amount of water added to them during the curing process, which is a simple method of preserving meat. Hams are either dry-cured with salt and spices rubbed into the meat’s surface, or wet-cured with a brine solution. A basic brine is a mix of water, salt and sugar and is used to enhance taste and texture by driving extra moisture into the meat.

Step 2: Carving 101

For some cooks, the task of carving an Easter ham may seem daunting. Whether you decide to serve a bone-in or boneless ham, having the right equipment - a high-quality carving knife with a recently sharpened edge - will allow for smooth slicing.

Carving a bone-in ham - Begin carving by placing the ham on its side on a firm cutting surface. Steady the ham with a large fork and cut several long slices off the thin side and turn the ham onto its flat, cut surface. Make perpendicular slices to the leg bone to the desired thickness. To loosen the slices, cut horizontally along the leg bone, removing each slice with the fork.

Carving a boneless ham - Cut several long slices off the side. Turn the ham onto its cut surface and slice to the desired thickness.

Baked Ham with Sweet ‘n’ Sour Plum Sauce

6-lb. fully-cooked boneless ham

1 15-oz. can purple plums packed in heavy syrup, drained, pitted and pureed

1 c. undrained crushed pineapple packed in pineapple juice

1/4 c. sliced green onions

1/4 c. firmly packed light brown sugar

2 Tbsp. seasoned rice wine vinegar

2 Tbsp. honey

1 Tbsp. cornstarch

1 tsp. grated fresh ginger

1 large clove garlic, minced (1/2 teaspoon)

1/8 tsp. Chinese five-spice powder

Score ham by making diagonal cuts in a diamond pattern. Place ham on rack in shallow roasting pan. Bake in preheated oven at 325 degrees for 1 hour, 30 minutes to 1 hour, 45 minutes or until meat thermometer registers 140 degrees.

Meanwhile combine remaining ingredients in medium saucepan. Bring to boil; reduce heat. Cook and stir for 2 minutes longer. Remove from heat. Brush ham with sauce every 15 minutes during last 30 minutes of baking.

Remove to serving platter and tent with foil. Let stand 15 minutes. Brush with sauce. Carve and serve with remaining sauce.

If desired, garnish with green onion flowers, wedges of fresh plums and unpeeled pineapple. Makes about 24 servings.

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