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HAM:365
ENJOY HAM ALL YEAR
Welcome!
Ham is a household hero for many families—
whether it’s folded into an omelet for breakfast,
stacked high on a sandwich for lunch or the
centerpiece of a dinnertime meal. In addition
to that sweet-smoky flavor everyone loves,
ham’s versatility makes
it a perfect fit for
everyday meals.
This booklet is aimed to
help families enjoy this
classic favorite as part of
everyday meals. And to
inspire cooks—from kids
to 20-year veterans—
we’ve assembled a
collection of ham recipes,
information and tips.
We have also included recipe ideas so you can try
a variety of ham recipes 365 days a year. Be sure
to visit otherwhitemeat.com for more versatile
ham recipes and preparation tips.
It’s time to ham it up. Enjoy!
The Pork Information Bureau
★
HAM
365
Table of Contents
Recipes
Asparagus Pesto with Gnocchi and Ham . . . . . . . . . . . . . . . . . . . . . . . . .2-3
South of the Border Tamale Pie . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .4-5
Ginger-Sesame Stir-Fry with Vegetables . . . . . . . . . . . . . . . . . . . . . . . . . . .6-7
Chopped Salad with Ham and Goat Cheese . . . . . . . . . . . . . . . . . . . . . . . .8-9
Ham Jambalaya . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10-11
Cobb Salad Ham Roll-ups . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12-13
All About Ham
The ABC’s of Buying Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14-15
Ham with an International Twist . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16
Kids! Ham It Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .17
Carving 101 . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .18-19
Ham Encores . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20
Lean Profile of Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .21
★
HAM
365
Asparagus Pesto with Gnocchi and Ham
2
12
3
⁄4
1
⁄2
1
⁄3
1
⁄4
3
1
1
⁄8
1
cups cubed ham
ounces asparagus *
cup fresh basil
cup grated Parmesan cheese
cup walnut pieces
cup olive oil or cooking oil
tablespoons water
tablespoon minced garlic (6 cloves)
teaspoon ground black pepper
16-oz. package potato gnocchi
or 8 ounces rotini (about 4 cups)
Nonstick cooking spray
Snap off and discard woody portions of asparagus. Cut into
1-inch pieces. Cook asparagus in a small amount of boiling
water about 5 minutes or until tender. Drain and cool.
For pesto, in a food processor or blender, combine asparagus,
basil, cheese, walnuts, olive oil, water, garlic and pepper.
Cover and process or blend until nearly smooth, scraping
sides occasionally. Divide pesto into thirds. Transfer 2
portions to freezer containers. Freeze for up to 3 months.
Set aside remaining portion.
Prepare gnocchi or rotini according to package directions.
Meanwhile, coat a skillet with nonstick cooking spray.
Cook ham cubes in skillet until heated through. Stir
remaining portion of the pesto into ham cubes; heat through.
Drain gnocchi and toss with pesto-ham mixture. Serves 4.
*Note: If desired, substitute 12 ounces coarsely chopped broccoli for
the asparagus. Cook broccoli in a small amount of boiling water about
5 minutes or until tender. Drain and cool.
Nutrition Information Per Serving:
Calories: 355 Fat: 19 g Saturated Fat: 8 g Cholesterol: 63 mg
Sodium: 1,070 mg Carbohydrates: 22 g Protein: 23 g Fiber: 2 g
3
★
HAM
365
South of the Border Tamale Pie
2
1
1
⁄2
1
cups cubed ham
8-oz. can tomato sauce
cup bottled chunky salsa
16-oz. tube refrigerated polenta with Mexican
peppers or polenta with wild mushrooms
1 cup shredded Monterey Jack and pepper cheese
Nonstick cooking spray
Combine tomato sauce and salsa in a medium saucepan.
Stir in ham; heat through.
Heat oven to 350 degrees F. Coat a 2-quart rectangular
baking dish with nonstick cooking spray. Cut tube of
polenta into 8 slices. Arrange polenta slices in baking
dish. Spoon salsa mixture over polenta.
Bake, uncovered, for 25 minutes or until heated through.
Sprinkle with shredded cheese. Bake for 5 minutes more
or until cheese is melted. Serves 4.
Nutrition Information Per Serving:
Calories: 326 Fat: 14 g Saturated Fat: 7 g Cholesterol: 69 mg
Sodium: 1,817 mg Carbohydrates: 25 g Protein: 28 g Fiber: 2 g
★
EVERYDAY
HAM
IDEAS
E MIX
H
T
N
I
M
A
g
H
cookin
you’re
ther
amily,
★ Whe
entire f
n
a
r
o
ps.
for one
ork cho
p
d
e
f
f
-stu
ut pork
try ham
thick-c
f
f
u
t
s
d ham
Simply
choppe
h
it
w
s
lavor
chop
vorite f
a
f
r
u
o
ach,
and y
as spin
h
c
u
s
,
ers
ts.
enhanc
pine nu
r
o
s
n
onio
4
★ Add
a boos
t of fla
twice-b
vor to
aked p
otatoes
stuffing
by
them w
ith ham
mushro
,
oms, b
roccoli
Swiss
and
cheese
. Mix in
fat-free
cottage
cheese
for ext
ra crea
miness
.
★ For an easy weeknight
meal, serve up lasagna
using no-boil lasagna
noodles, ham, bottled
Alfredo sauce mixed with
low-fat cottage cheese, a
mix of several vegetables
and mozzarella cheese.
★ Satis
fy taste
with a
buds
Cajun c
lassic p
toss m
asta
ade wit
h ham,
black-e
yed pe
as, bell
pepper
s and o
Instead
nions.
of mixin
g
with ric
toss w
ith cork
e,
screw
pasta
and top
with gr
ated
Parme
san ch
eese.
5
rs
e flavo
y all th
jo
n
E
★
deli
classic
.
of the
a pizza
ich on
iz
sandw
e p za
dy-mad
a
e
r
a
tled
Top
m, bot
a
h
h
it
crust w
wiss
auce, S
s
o
d
e
r
Alf
d red
, roaste
cheese
resh
s and f
pepper
aves.
basil le
★
HAM
365
Ginger-Sesame Stir-Fry with Vegetables
12
2
⁄3
2
1
1
⁄2
1
⁄4
1
3
1
⁄2
2
ounces ham, cut into bite-size strips
cup orange juice
tablespoons reduced-sodium soy sauce
tablespoon cornstarch
teaspoon ground ginger
teaspoon garlic powder
tablespoon cooking oil
cups broccoli florets
16-oz. package frozen pepper stir-fry vegetables
teaspoons sesame seeds, toasted
For sauce, combine orange juice, soy sauce, cornstarch,
ginger and garlic powder in a small bowl. Set aside.
Pour cooking oil into a large skillet or wok. Heat over mediumhigh heat. Add broccoli and frozen peppers to skillet. Cook and
stir about 3 minutes or until vegetables are just tender. Remove
vegetables from skillet.
Add ham to skillet; cook and stir about 1 minute or until heated
through; push ham to edges of skillet. Stir sauce; add to center
of skillet. Cook and stir until thickened. Return vegetables to
skillet. Cook and stir about 1 minute more or until heated
through. Sprinkle with sesame seeds. Serves 4.
Nutrition Information Per Serving:
Calories: 219 Fat: 9 g Saturated Fat: 2 g Cholesterol: 26 mg
Sodium: 1,293 mg Carbohydrates: 10 g Protein: 21 g Fiber: 2 g
7
★
EVERYDAY
HAM IDEAS
M
P WITH HA
SOUP IT U ick-fix meal,
qu
★ For a
soup
rowave
try mic
canned
h ham,
it
w
e
d
ned
ma
ns, can
a
e
b
k
blac
toes,
d toma
choppe
c.
nd garli
onion a
★ War
m up w
ith hea
potato
rty
chowd
e
r
m
ixed w
ham cu
ith
bes, br
occoli a
Swiss
n
d
cheese
. Short
on time
? Prepa
re the
chowd
er with
f
rozen
brocco
li and h
a
sh
brown
potatoe
s.
8
★ Combine ham,
vegetables, such as
frozen lima beans, corn,
red pepper or onion,
and chicken broth
for a crock-pot supper
that cooks while
you are at work.
★
HAM
365
Chopped Salad with Ham and Goat Cheese
8
1
1
⁄2
1
⁄2
1
⁄4
2
1
⁄2
1
1
2
1
ounces thinly sliced ham, cut into bite-size strips
tablespoon butter or margarine
teaspoon five-spice powder or curry powder
cup pecan halves
cup bottled oil and vinegar salad dressing
or Italian salad dressing
tablespoons dry sherry
10-oz. package Mediterranean-style
or Italian-style torn, mixed salad greens
small cucumber, halved lengthwise and sliced
cup fresh pea pods, halved crosswise
cup cherry tomatoes, halved
ounces semi-soft goat cheese
or feta cheese, crumbled
Melt butter in a small skillet over medium heat. Stir in
five-spice powder. Add pecans; cook and stir until nuts
are toasted. Set aside.
Combine salad dressing and sherry in a screw-top jar. Set aside.
Combine salad greens, ham, cucumber, pea pods, tomatoes
and toasted pecans in a large salad bowl. Shake salad dressing
mixture to combine; pour over greens mixture. Toss until
coated. Sprinkle with crumbled cheese. Serves 6.
HE GRILL
T
O
T
T
U
O
TAKE ME aks are a cinch
ste
rill
★ Ham
n the g
o
e
r
a
p
to pre
y.
or man
for one
atoes,
ith tom
w
p
o
t
Simply
nd red
antro a
il
c
,
n
r
co
eet
or a sw
onion f
tion.
ombina
c
r
o
v
la
f
★ Ham kabobs are perfect
for a weeknight meal or
backyard entertaining. Just
toss ham chunks in a simple
marinade, skewer with
favorite veggies, such
as cherry tomatoes,
mushrooms and zucchini,
and throw on the grill.
9
Nutrition Information
Per Serving:
Calories: 216
Fat: 16 g
Saturated Fat: 4 g
Cholesterol: 30 mg
Sodium: 784 mg
Carbohydrates: 6 g
Protein: 12 g
Fiber: 3 g
★
EVERYDAY
HAM
IDEAS
FAVORITES
A TWIST ON trazzini, a
up te
★ Spice
, by
y favorite
il
m
fa
ic
class
aghetti
am to sp
h
g
in
d
d
a
uce.
cream sa
d
n
a
s
le
nood
ked
lassic ba
c
to
m
a
★ Add h
e with
and serv
ip
d
h
c
a
spin
getables
r raw ve
crostini o
zer.
sy appeti
a
e
n
a
r
fo
10
★ Counting carbs?
Feature a stepped-up
version of deviled eggs
with finely diced ham
and horseradish as
appetizers for a backyard
barbecue or intimate
dinner party.
★
HAM
365
Ham Jambalaya
11⁄2
1
1
3
⁄4
1
1
1
1
11⁄2
cups cubed ham
tablespoon olive oil
cup chopped onion
cup chopped green sweet pepper
teaspoon minced garlic (2 cloves)
14 1⁄2-oz. can stewed tomatoes
14-oz. can reduced-sodium chicken broth
teaspoon Cajun seasoning
cups quick-cooking rice
Heat olive oil in a large saucepan over medium heat. Cook
onion, sweet pepper and garlic in hot oil about 5 minutes or
until tender. Stir in undrained stewed tomatoes, chicken broth,
ham and Cajun seasoning.
Bring to boiling; reduce heat. Simmer, uncovered, for
5 minutes. Stir in rice. Remove from heat. Cover and let
stand about 5 minutes or until rice is tender. Serves 4.
Nutrition Information Per Serving:
Calories: 306 Fat: 7 g Saturated Fat: 2 g Cholesterol: 31 mg
Sodium: 1,188 mg Carbohydrates: 41 g Protein: 19 g Fiber: 3 g
you’ve
âté like
p
y
jo
n
ore.
★E
ted bef
s
a
t
r
e
am,
nev
pped h
o
h
c
e
celery,
Combin
, diced
e
is
a
n
mayon
hopped
elish, c
r
le
k
ic
p
ustard
s and m
e
v
li
o
great
green
that is
é
t
â
p
te
to crea
spread
dwich
n
a
s
a
as
rty dip.
or a pa
★ A perfect meal
for one, try a BBQ
ham sandwich
made with chopped
ham, chili sauce
and ketchup.
11
★ Hos
ting a b
irthday
Serve u
party?
p ques
adillas
with ch
opped
ham,
Mexica
n-style
shredd
ed four
-chees
blend,
e
avocad
o and s
alsa.
★
HAM
365
Cobb Salad Ham Roll-ups
8-12
2
1
⁄4
1
2
1
⁄2
1
2
thin ham slices
slices bacon, crisp-cooked, drained, crumbled
cup mayonnaise
teaspoon Dijon-style mustard
hard-cooked eggs, chopped
small avocado, chopped
roma tomato, seeded and chopped
ounces blue cheese, crumbled
Leaf lettuce or romaine
Combine mayonnaise and mustard in a medium bowl.
Fold in eggs, avocado, tomato, blue cheese and bacon
until combined. Set aside.
Layer each ham slice with some of the lettuce. Place a
heaping tablespoon of the egg mixture at one end of each
slice. Starting at the end with the filling, roll up each ham
slice. Secure with a wooden pick. Serves 4.
Nutrition Information Per Serving:
Calories: 364 Fat: 27 g Saturated Fat: 7 g Cholesterol: 167 mg
Sodium: 1,621 mg Carbohydrates: 5 g Protein: 25 g Fiber: 2 g
★
EVERYDAY
HAM
IDEAS
G
E MORNIN ight
H
T
IN
M
A
H
ff r
r day o
t you
téed
★ Star
am sau
h
d
n
u
o
fresh
with gr
er and
p
p
e
p
re to
with
e mixtu
h
t
d
d
A
for a
garlic.
d eggs
le
b
m
a
scr
fast.
s break
deliciou
12
★ Arou
se you
r sleep
househ
ing
old wit
h
a
breakfa
casser
st
ole of h
am, fro
hash b
z
e
n
rowns,
canned
chedda
r chees
e soup
onions
,
and se
asonin
gs.
SALADS
HAMMIN’ ic spinach
s
y a clas
pped
★ Enjo
ith cho
w
d
e
p
op
arugula
salad t
pears,
d
e
c
li
s
ing.
ham,
n dress
o
c
a
b
t
and ho
★ For your next picnic
or barbecue, feature
German-style potato
salad with ham,
crumbled bacon,
scallions and
warm vinaigrette.
13
★ Coo
l off w
ith a co
Spanis
ld
h salad
of dice
ham, c
d
anned
garban
black a
z
o,
nd pint
o bean
corn ke
s
,
rnels, b
ell pep
and cila
p
er
ntro. To
ss with
bottled
vinaigr
ette.
★
HAM
365
THE ABC’S OF BUYING HAM
Frazzled at the meat case? This easy ham shopping guide will identify the best
ham choices for your day-to-day meals.
Ham with Water Added:
All in the Label
This ham retains more water during
the curing process than Ham with
Natural Juices, making it ideal for
steaks, thin slicing and shaving.
Ham with Natural Juices:
A favorite choice for a dinner
centerpiece, this type of ham has
had little water added in the curing
process. Its velvety texture and
attractive appearance make this
ham an ideal choice for holidays.
Ham (Old-fashioned, Country-style
or Southern-style):
A Southern specialty, this style of
ham is dry cured and contains no
added water. It is extremely
salty and usually served in
small portions, very thinly
sliced.
Ham and Water Product:
This is a common type of
ham usually found at the deli
counter.
This type of ham has the
most water added of all the
ham varieties and is a great
choice when you want to
serve ham cold.
14
Boneless vs. Bone-in
Uncooked hams should be heated
to an internal temperature of 160
degrees Fahrenheit. Uncooked hams
typically require 20 to 30 minutes per
pound at 350 degrees Fahrenheit
to heat.
All varieties of ham are either bone-in
or boneless. While bone-in hams are
traditionally considered more elegant
and boneless easier to serve, both
types have the same great taste.
Bone-in hams are available in a
variety of shapes—whole or as a
shank or butt half—and typically
serve two to three people per pound.
This type of ham has superior taste
and texture because the natural
muscles, fat and bones are
undisturbed. With the right technique
and tools, preparation of bone-in
hams can be made easy by avoiding
the guesswork. Check out complete
carving tips and techniques on pages
18 and 19.
Dry or Wet?
Hams are cured in two ways—“dry”
or “wet.” In dry curing, salt, sugar
and other seasonings are rubbed
onto the meat’s surface. The hams
are stored until the salt saturates
the meat, anywhere from a few
weeks to more than a year. The
longer the meat ages, the more
refined the taste.
By far more common, wet-cured ham
is treated with a similar brine solution
of water, salt, sugar and spices. The
brine ensures that the meat stays
moist and tender and helps to give
ham its appealing taste and texture.
Wet-cured hams are a favorite
choice for dinnertime centerpieces
to everyday sandwiches.
Boneless hams, recognizable by
both label and heavy plastic or foil
wrapping, keep for several weeks
in their original packaging in the
refrigerator. A boneless ham will
yield roughly four to five servings
per pound.
Cooked vs. Uncooked
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 Fahrenheit.
15
★
HAM
365
HAM WITH AN
INTERNATIONAL TWIST
A wide selection of specially
cured hams is imported from many
countries, such as Italy, Germany and
France. Each ham has a distinct flavor and
texture, creating a variety of taste options
for ham lovers.
Travel beyond the conventional taste of ham and
explore the global flavors of these specialty hams:
PROSCIUTTO [proh-SHOO-toh]: An Italian-style cured ham that is air-dried, not
smoked. It is thinly sliced and is usually eaten raw. It has a sweet, delicate
taste and adds flavor to salads, side dishes, entrées and appetizers.
CAPICOLLA [cap-EH-cola]: A slowly cooked Italian ham made from the picnic
shoulder and seasoned with cayenne pepper and other spices. This thinly sliced
ham spices up sandwiches and entrées.
BAYONNE HAM
A thinly sliced French ham that is mildly smoked
and cured in a wine mixture. It has a smoky flavor and tastes great in salads
or pasta.
[bay-YOHN]:
WESTPHALIAN HAM [wehst-FAYL-yuhn]: A dry-cured German ham that is slowly
smoked with juniper twigs and berries. It is sliced into paper-thin slices and has
a light, smoky flavor perfect for enhancing appetizers, salads or pasta.
BLACK FOREST HAM: A dry-cured German ham that is heavily smoked
with fir and pine branches. This moist, smoky, boneless variety gets its dark
coating from being dipped in a caramel solution and wrapped in netting before
smoking. It is thinly sliced and adds a world of taste to sandwiches, appetizers
and side dishes.
16
KIDS! HAM IT UP
It’s no surprise that ham is so popular with families—kids love the taste and
parents feel good about ham’s lean, nutritional profile. The kitchen is a great
place for kids to show originality, try new foods and have some fun. Invite
youngsters to help make their own ham creations—you might be surprised by
what delicious and new ham dishes your kids produce.
CHOICES, CHOICES
PARTY ON
Let kids help decide what goes
onto their plate. For example, let
kids choose between macaroni and
cheese topped with ham slices or a
hearty bowl of potato, vegetable or
broccoli cheese soup with the addition
of ham cubes mixed in for added
flavor and appeal.
Ham’s great taste and versatility
make it kids’ top choice for any meal
occasion, including festive birthday
parties. Sub sandwiches are heroes
at kid celebrations. Take a large loaf
of French bread and spread with ranch
dressing. Top with shaved ham, Swiss
cheese, lettuce, tomato and avocado.
Slice and partner with fruit kabobs and
party mix for happy tummies and a
healthy meal.
LITTLE HELPERS
Children love hands-on preparation
techniques. Involve them in ageappropriate skills, such as using
cookie cutters to try new fun shapes
and sizes for ham sandwiches and
snacks. Pack into sealable containers
for a day at the park or school.
TURN EVERYDAY INTO GOURMET
To satisfy children’s adventurous
spirits, introduce them to new
flavorful twists and substitutions, such
as salsas and mustards. For
example, fill a flour
tortilla with salsa,
layer with thinly
sliced ham and
shredded cheese.
Roll up the wrap in plastic
and throw in a picnic lunch tote.
HEY Mom,
LET’’S
make
A Taco
with Ham!
17
CARVING 101
Whether you are serving a bone-in or boneless ham, having a high-quality
carving knife with a recently sharpened edge will allow for smooth slicing.
Bone-in Ham
CARVING
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.
SERVING
When serving a bone-in ham, plan on two to three servings per pound. Arrange
the ham slices, separate from the bone, on a serving platter and garnish with
fresh fruit or greens. Be sure to wrap the bone and unused ham in plastic wrap
and refrigerate for delicious leftovers.
Boneless Ham
CARVING
Cut several long slices off the side. Turn the ham onto its cut surface and slice
to the desired thickness.
SERVING
Count on four to five servings per pound with a boneless ham. When serving,
arrange the slices around the uncut portion of the ham on a platter and garnish.
A carving rule of thumb: Only cut enough ham for immediate needs. The
remaining ham stays moist and juicy when left uncut, maintaining the same
great flavor every time you go back for seconds.
18
★
HAM
365
Here are some simple techniques for carving a bone-in ham:
WHOLE HAM
1. Place the ham on a cutting
board with the shank—or lower
leg—to the carver’s right.
Steady the ham with a fork and
cut a few slices from the thin
side of the leg, as shown.
2. Place the ham on the side
where you removed slices.
Make perpendicular slices
to the leg bone.
3. To loosen the slices, cut
along leg bone, removing each
slice with the fork. Transfer
slices to a serving platter.
2. Place the cushion meat
carved-side down on the cutting
board and cut in perpendicular
slices, as shown. Transfer slices
to a serving platter.
3. Turn the remaining meat
carved-side down. Cut in
perpendicular slices in the
same manner as for the
cushion meat.
2. Slice boneless section across
the grain and transfer to a
serving platter.
3. To carve the remaining meat
from the bone, insert fork into
meat next to bone and make
horizontal slices as shown.
Transfer slices to a serving platter.
SHANK HALF OF HAM
1. Position the ham with the
shank end to the carver’s left,
with the thicker piece of meat
—the “cushion” meat—on top.
Using a fork to steady the ham,
cut along the top of the bone
to loosen the boneless
cushion meat.
RUMP HALF OF HAM
1. Place pre-cut side of ham
down on the cutting board.
Carve along the bone to
remove boneless section
of meat.
19
★
HAM
365
HAM ENCORES
Leftover ham is a delicious way to add instant flavor to lots of standby dishes.
To make your leftover ham more “user friendly,” chop into ready-to-use pieces
before storing it in a convenient, easy-to-open and resealable container. Keep it
at the front of the fridge where it’s easy to grab a little or a lot.
Here are some simple ways to take advantage of that tasty leftover ham to give
meals a savory boost—morning, noon and night:
BREAKFAST: Ham is a natural to toss into scrambled eggs, omelets and
breakfast potatoes. For a great grab-and-go breakfast sandwich, whisk one egg
with a splash of milk and a little salt and pepper. Stir in a little grated cheddar
cheese and a handful of diced ham. Coat the inside of a coffee mug with
cooking spray, add the egg mixture and microwave on full power, stirring once
or twice, until almost set, about 1 to 11⁄2 minutes. Give it about a minute to set
and then turn your instant omelet out onto a toasted English muffin and you’re
ready to go!
LUNCH: Add pre-chopped ham cubes into canned soups and main-dish
salads. Or, spice up lunch with a ham salad sandwich prepared by mixing some
diced ham with prepared ranch dressing and a spoonful of salsa. Stuff into pita
pockets with lettuce and tomato.
DINNER: Include ham in other dinner leftovers, too. Mix it with your favorite
vegetables and potatoes, rice or pasta for quick skillets and stir-fries. Or, for a
tasty new twist on a stuffed baked potato, try stuffing a baked sweet potato
with ham, Swiss cheese, crumbled bacon and a dash of nutmeg.
Ham storage: And remember: Unwrapped hams, in their original packaging, will
keep for several weeks in the refrigerator. Always check the “use by” date on
the package. It is not recommended that ham be stored in the freezer because
the texture of the ham will be adversely affected. Store ham in the refrigerator
and follow package “use by” date guidelines.
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LEAN PROFILE OF HAM
Ham’s lean nutritional profile is reason to celebrate this classic pork cut. Each
3-ounce serving of extra-lean ham contains 5 grams of fat and 123 calories,
which is comparable to a boneless, skinless chicken breast. Ham is pork leg
meat that has been cured, and since the leg muscle is a well-exercised part
of the hog, ham is surprisingly low in fat.
Pork Cuts Chart
LOIN
Tenderloin
Pork chops
Roasts:
loin roast
rib roast (rack of pork)
Ribs:
country-style ribs
back ribs
BLADE BOSTON-STYLE
SHOULDER
Shoulder roast
Ground pork
LEG
Cured ham
Fresh leg
ARM PICNIC SHOULDER
Shoulder roast
Smoked hocks
Shanks
SIDE
Spareribs
Bacon
National Pork Board
PO Box 9114
Des Moines, IA 50306
★
HAM
365
For more versatile ham recipes and preparation tips,
visit otherwhitemeat.com
®2004 National Pork Board, Des Moines, IA USA
01209-10/04