Ham is a holiday must-have. For many of us, this is the centerpiece during Christmas celebrations. It is surrounded by a variety of sides – from cranberry sauce and roasted vegetables to mashed potatoes and stuffing. All of these foods offer comfort, particularly in the colder months.
But sometimes, we want to enjoy ham throughout the year – not just in the winter.
How do you manage this? After all, ham is a traditional comfort food. It isn’t often found on the dinner table in the summer months. That doesn’t mean it can’t be enjoyed, though. In fact, three ham recipes have been outlined below – all of which can be enjoyed in spring, summer, fall, and winter.
Smoked Pulled Ham
First up, pulled ham. Many of us slice ham after cooking, and there’s nothing wrong with that. However, pulled ham is just… a little more special. If smoked and steamed properly, you’ll have meat that basically falls apart on its own.
This smoked pulled ham recipe explains the process well. How the saltiness of the ham pairs perfectly with the pineapple nectar. How the second round of smoke adds a richer flavor. How ham cooked in this manner is great for all sorts of occasions – a Sunday dinner, a backyard cookout, or even a game day snack.
Don’t forget to rest the meat, though. If you don’t, you’ll regret it. Not resting means you’ll likely lose out on a moist and tender result. Resting allows the fibers to relax and reabsorb the juices. This guarantees a juicy ham. While most people say half an hour to an hour is enough, you could go up to two hours.
Only do this after reaching an internal temperature of 120°C.
Sticky Slow-Cooked Ham
Now, if you want something a little different from pulled ham, then this is the recipe for you. A slow-cooked, sticky ham is a must-try. Even more so if you want a tender meal with a dark, sugary crust. It’s a good dish to plan for a busy day – you can pop the ham in the slow cooker on low for between six and seven hours. So, while you’re at work, right?
The most time-consuming part will be the glaze. You’ll need to do a few tasks before glazing, of course – such as removing the skin, scoring the fat, and placing the ham in a baking tray. Then you can cover the fat with a layer of the glaze. There are a few options for a glaze. A combination of honey, demerara sugar, and ground ginger, for example. Or brown sugar and crushed garlic.
When the glaze is done, the ham needs to be baked. Do so for 15 to 20 minutes at 200-220°C.
Cola-Baked Ham
This one might sound a little strange, but it’s actually delicious. Nigella Lawson championed cola-baked ham in her book, Nigella Bites. Since then, it has soared in popularity – and that might be related to its simplicity as well as its taste.
All you really need is a gammon joint, two liters of Coke, and an onion. This will be simmered for one hour per kilogram before the skin is removed, the fat is scored, and the glazing begins. Treacle should be brushed on before a sugar and mustard mixture is patted on. Only then can it be baked at 240°C for ten to 15 minutes.
To conclude, ham can be found on the dinner table more often than just during the holiday season. In fact, it should become a dinnertime staple. Not only can it be cooked in all sorts of ways, but it can also be paired with different flavors and sides to create unique meals throughout the year.
A penny for your thoughts?