(A fresh ham, on the other ham hand, has not been preserved: It is uncured, unsmoked, uncooked piece of meat that must be prepared according to a different process. When we’re talking about the crackly, glazed, rosy-fleshed joint of meat that anchors many a Thanksgiving, Christmas, or Easter table, we’re usually referring to what’s known as a city ham-that’s the haunch of a pig that’s been cured in a saltwater brine and then typically smoked and fully cooked. Before widespread refrigeration, pork was processed this way to prevent the growth of harmful bacteria and extend its shelf life these days we still do it because, well, it tastes amazing. The word ham refers to the hind leg of a pig, usually one that has been preserved or cured, whether by salting, drying, smoking, or some combination of the three. Drain, reserving the stock if you like, leave to cool a little, then remove the top layer of skin, leaving a thin layer of fat. Cook for 30 mins per 450g/1lb, periodically skimming and discarding any white froth that comes to the surface. And the leftover ham you will make your way through the whole week after might be even better than the ham itself?īelow, we’ll cover what ham even is, what distinguishes a holiday ham from a regular ham (hint: it’s not just a ham wearing its ugliest sweater), and how to cook ham to perfection. Place in a large pan, cover with cold water and bring to the boil. Whereas a turkey begs to be dry-brined for several days, a cooked ham, as long as you remember to thaw it from frozen, requires almost no thinking ahead. It’s a hands-off process you can do entirely in your oven with minimal equipment-you don’t need a slow cooker or even a roasting pan. As long as you seek out a high-quality ham and make a delicious sauce to coat and flavor it-a brown sugar glaze is always a crowd-pleaser-you’ll be rewarded with a handsome piece of meat that can happily serve 12 of your closest friends. Learning how to cook ham takes, well, almost no learning at all-as is the case with many of the best foods, the payoff is disproportionate to the prep. The real centerpiece is a bone-in glazed ham, which can redeem any small talk you’re required to make with third cousins. To add a glaze, take the ham out about half an hour before the end of your cooking time. Because the cut, preparation (i.e., whether you sear the meat before slow-cooking it), and cooking temperature and time also affect the final product, there's no hard-and-fast answer that applies to all animal proteins.A great holiday spread doesn’t need multiple carbohydrates, a display of cookies, a green vegetable, or-gasp!-a beautifully bronzed bird holding court. However, lean proteins like chicken breasts are an exception they could end up drying out in a slow cooker. What's more, because slow-cooker meats sit in the liquid they release, they may come out tasting juicier. But since higher heat typically causes more shrinkage, it may shrink less in a slow cooker. If you want to end up with four 4-ounce burgers for example, you’ll need to buy 20 ounces of raw meat.Īny time an animal protein is heated, it changes form and releases liquid. During this time the roast will finish cooking, become juicier and easier to carve and don’t worry, it won’t get cold. Put the meat in a warm place, tented with foil. Allow 20-30 mins for a small joint or 30-45 mins for a large joint or turkey. Make sure to take the shrinkage into consideration when purchasing raw meat. It is essential to rest your meat before carving. As you can see, 4 ounces raw is comparable to 3 ounces cooked calorically. To help understand the 25 percent shrinkage rate, compare the calories of 4 ounces of raw chicken breast (134 calories) to 3 ounces of cooked chicken breast (139 calories). Sixteen ounces (1 pound) of raw boneless, skinless chicken breast will therefore yield about 12 ounces of cooked chicken. In general, meat, poultry and fish will shrink about 25 percent when cooked. Q: How much does meat shrink when cooked? So cooking animal proteins at a lower temperature can reduce moisture loss to some extent. Typically, higher cooking temperatures result in greater shrinkage. It also depends on how long the food is cooked and at what temperature. The amount the protein-containing food shrinks depends upon how fatty it is and how much moisture it contains. Brandstetter, Franz Echte, Adolf Ham- brecht, Juergen Overhoff, Heinz - Juergen. Here's what you need to know to cut back on kitchen surprises and track Points TM with accuracy when following the WeightWatchers program.Ī: When animal protein is heated, it releases juices that cause the protein to shrink. Appa- ratus for establishing in vivo, bone strength. Meat and other animal proteins such as poultry and fish do shrink while they cook. The good news is that this phenomena is not all in your head. Chances are, you've been there: You buy several pounds of meat to cook for a crowd only to take it out of the oven and find it looks much smaller than the cut you bought at the store.
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