Showing posts from December 27, 2007

Not about Ham acting but Ham selection tips

Filipino Christmas holidays will not be the same without hams. Rich, middle class or less privileged, all families just love the idea of including ham for the Christmas or New Year's eve festivities. I saw this site with excellent tips in selecting ham. So if you've run out of ham for New Years here are some practical tips in getting it good: "Ham comes from the rear leg of the pork carcass. Not all the cured product from the pork carcass is ham. The picnic (cured lower portion of the front leg), bacon (cured belly), and Canadian bacon (cured loin) are not considered ham. In curing, sodium nitrite, salt, and sugar are mixed with water to form the "brine" or curing solution. This solution is then "pumped" into the ham for uniform distribution of the brine. After several days of curing, the product is washed free of excess brine, cooked, and sometimes smoked. This process is known as a commercial cure." In the United States, "commercial proces