All About Ham
Ham is cured pork leg that brings salty, smoky flavor to breakfast scrambles, sandwiches, and casseroles. Most grocery store ham comes fully cooked and ready to eat cold or heated. Its firm texture holds up in soups and stews while adding protein. Ham works as a main dish or flavor accent, from holiday glazed hams to diced bits in mac and cheese.
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Frequently Asked Questions
Can I eat ham cold from the package?
Yes, most grocery store ham comes fully cooked and safe to eat cold. Check the label for "fully cooked" or "ready to eat." These hams reach 148°F during processing. Uncooked fresh ham needs cooking to 145°F internal temperature. Cold ham tastes best within 5 days of opening the package.
Why does my ham get tough when I cook it?
Ham turns tough from overcooking since it starts out fully cooked. Heat sliced ham just until warm, about 140°F. Whole hams need only 10-15 minutes per pound at 325°F. High heat draws out moisture. Add ham at the end of cooking for soups and casseroles. Use lower temperatures and shorter cooking times than raw pork.
What's the white stuff on my ham?
White crystals on aged ham are tyrosine, an amino acid that forms during curing. They're safe to eat and indicate proper aging. White film on sliced ham might be fat or harmless salt deposits. Fuzzy white or green patches mean mold. Toss ham with any fuzzy growth, slime, or off smells. Good ham stays pink with clear juices.
How much ham do I need per person?
Plan 1/3 to 1/2 pound of bone-in ham per person for a main dish, or 1/4 pound for boneless. A 10-pound bone-in ham feeds 20-30 people at a party with sides. For sandwiches, figure 2-3 ounces of sliced ham per sandwich. Diced ham for cooking uses about 1/2 cup per person in dishes like omelets or fried rice.