HOW TO COOK HAM
Holiday ham is a truly majestic centerpiece. Sam Sifton shares the essentials.
Provided by Sam Sifton
Number Of Ingredients 0
Steps:
- If you're cooking a prepared ham, the most commonly eaten ham, you'll need to order it three or four weeks before your meal, unless you decide to buy from your butcher or supermarket. Hams that you can order directly from a smokehouse will generally have been cured with more care and will have a deeper, smokier flavor.You'll need a heavy roasting pan or two throwaway foil ones, stacked to withstand the ham's weight. You may also want a rack, an oven-safe digital thermometer, and a pastry or paint brush to apply a glaze. A sharp chef's knife is key to carving success.Determining how big a ham to buy is by no means a precise science. Appetites vary, and people will eat less at a buffet than at a dinner table. But we generally figure between ¾ to 1 pound of bone-in ham per person, and perhaps half that of boneless ham. Country ham has beautiful flavor, but people will eat very little of it because of its intensity and saltiness.
- This is the classic ham of holiday spreads, pink-hued on the interior, crusty and often sweet outside. It is easy to buy and fairly simple to prepare, and rewards the effort with a stunning centerpiece for any festive meal or gathering.A prepared ham, also known as a city ham, is wet-cured, which is to say it has been submerged in or injected with a curing solution of sugar and salt, along with sodium nitrate, nitrites and other seasonings. It's often smoked after it has been cured. This is the ham you'll most often find at the supermarket. Indeed, it's the big, juicy hunk of meat many of us know best as ham.These hams are sold bone-in and boneless. Boneless hams are incredibly easy to carve, but we believe that bone-in hams are generally more flavorful. (And ham bones are terrific starters for soups; here's a recipe.) You can buy a whole ham, which is pretty much most of the leg above the foot. It is a lot of meat. Or you can buy a half ham, from either the top of the leg or the bottom. The top of a ham is the butt end - wide and rounded. The bottom is the shank end - wide at one end, and tapered at the other. Ham steaks are often taken from the very center of the ham.You'll find both butt and shank ends at the supermarket, and both cuts are fairly simple to prepare. They will easily serve a crowd and will provide leftovers for days after. These hams should be carved in the kitchen and served as slices on a platter.Spiral-sliced hams are placed in a slicing machine that spins the ham around a blade to create thin slices of meat all the way down to the bone. They're pretty good hams, and are extremely convenient for large gatherings and particularly for buffets, when guests must serve themselves.A supermarket ham can be a delicious ham, just as a supermarket steak can be a delicious steak. But it is worth examining the label to see its origins and, in particular, to learn how much water has been added to its weight. Finding a ham online, where smokehouses now congregate to sell their wares, is another option. A few years ago, Julia Moskin walked The Times through the process of choosing a ham.Whether at a butcher or a supermarket, pay close attention to the packaging. The label may tell you that the meat comes with "natural juices" or "water." "Ham with natural juices" means the meat has picked up weight during the curing process, as the salt brings water into the flesh. "Ham with water added" has probably been injected with brine; it has more water in it than a ham with natural juices. That is your standard supermarket ham. The companies that sell spiral-sliced hams generally spiral-slice "ham with natural juices." Ready-to-eat hams constitute the majority of hams you'll generally find in the supermarket, save the fresh ones. They will be marked as such on their labels. They need no time in the oven to be served, although they taste better with a little preparation. Ready-to-cook hams have only been partially cooked, and must be heated through to an internal temperature of 155 degrees or so before serving. Whether ready-to-eat or ready-to-cook, you have a couple of choices when preparing this type of ham.You could make a glaze for the exterior of the meat, which helps both create a crust for it and to add a sweet flavor to counteract the saltiness of the meat. And if it's not a spiral-sliced ham, you could score the ham, opening its skin to the heat of the oven, allowing some fat to render and some of the glaze to penetrate the ham. The New York Times supports the application of whole cloves to each diamond in the scoring pattern of a ham, but it is not a requirement. (Our scoring and glazing chapter has everything you need to know for both methods.) Here is an excellent recipe for glazed holiday ham, with a sweet, slightly fiery and herbaceous crust.
- A fresh ham takes a little more time and effort to prepare than a cured or smoked one. It requires starting with an uncooked and often quite large haunch of meat. But cooking one results in a delicious range of flavors and textures, from well-done white meat to beautiful pink for the medium-rare crowd, along with crispy fat and dark-meat bits from the shank. A fresh ham is just that: a primal cut of pork from the rear leg of the animal. You can buy a whole fresh ham, a butt or a shank, with the bone in or boneless. We recommend bone-in ham for its depth of flavor. Because it is not cured or otherwise prepared, it does not come spiral-cut; you'll be left to carve it on your own. (We'll show you how.) To buy a fresh ham, simply ask your butcher. Extra points if the ham comes from a pig that was allowed to graze free from a pen and was not administered growth hormones. It will be fattier and more flavorful.You've bought your fresh ham. You could brine it if you like, just as you might a turkey or a chicken, then cook it in a day or so. To prepare the ham for cooking, you'll want to score the skin down to the flesh of the ham, and season the whole thing well with salt and pepper, taking care to get the seasoning well down into the cracks of the skin. If you decide to apply a glaze, wait until after the meat has been in the oven for 20 minutes or so, and then reapply every hour until the meat is done. (All you need to know about both methods is in our scoring and glazing chapter.) Here's a delicious recipe for fresh ham with a maple-balsamic glaze.Size of Ham Cooking Time at 325 DegreesBone-in whole ham12 to 16 pounds22 to 26 minutes per poundBoneless whole ham10 to 14 pounds24 to 28 minutes per poundBone-in half ham5 to 8 pounds35 to 40 minutes per pound
- A ham is delicious simply seasoned with salt and pepper, but scoring and glazing will ensure crackly skin and more complex flavor for both prepared and fresh hams. It's an easy way to get a ham ready for a party.Scoring a ham looks impressive, but it also allows the fat of the cut to render more easily, and allows the glaze to reach the surface of the meat. 1. Using a sharp knife, make parallel cuts across the surface of the ham, about a 1/4 inch deep, 1 inch apart, then repeat in the opposite direction to create a diamond pattern. 2. If you'd like, insert a clove in each diamond for a fancy look and a punch of extra flavor. 3. Use a pastry brush to apply glaze to the ham, allowing it to get into the cuts made by the scoring, and repeat a few times after the ham goes into the oven. Start with a base of a ½ cup of brown sugar, combined with a few tablespoons of honey, a tablespoon of good mustard and a splash of pineapple juice, then reduce it over low heat on the stove. (Or experiment: brown sugar and soy, say; or maple and mustard.) Use a pastry or paint brush to apply glaze to the ham during the final 45 minutes of cooking it, so it seizes to the meat but does not burn.
- Country ham is as much an ingredient as a centerpiece: a salt-cured, air-dried (and sometimes smoked) haunch that can be sliced, pan-fried, baked or simmered. It is similar to prosciutto, and pairs beautifully with biscuits or on sandwiches, or sliced and fried and served with grits. A country ham is dry-cured, which is to say it is rubbed with salt, sugar and other spices, then allowed to hang for many months, losing moisture and acquiring flavor. A country ham is often smoked in advance of hanging. It is dense and very salty, an American version of Italian prosciutto or Spanish serrano or Iberico ham. Many smokehouses offer their wares online now, which is your best bet when purchasing a whole country ham. (And remember: this whole ham will last you a long time.) Vacuum-packed slices are often found in Southern supermarkets.In some ways, this is the easiest of hams to prepare. There is no scoring and glazing needed. In fact, the curing and smoking process has done nearly all the work for you.First, just stare at it for a while. Does it look a little moldy, a little covered with dust? That's totally normal! Just wipe it off with a damp towel, then slice off some skin and then some meat and taste it. Salty! Wouldn't that be great on a fresh biscuit? Do that, or soak the thing in water for 12-24 hours, changing the water three or four times, then cook in more water, at a lively simmer, for 20 minutes a pound. Take it out, dry it off, apply a glaze to it if you'd like and roast at 400 degrees for 15 or 20 minutes. Doing this adds moisture back to the ham, removing some of its chewiness. Carve it into very thin slices. (Our carving chapter has everything you need to know for that.)
- Carving a ham looks like a tricky business. It is not. Make sure you have a sharp carving knife, and a suitable platter and condiments with which to serve the meat will make your meal that much more elegant.1. Cut one or two slices from the thinner side of the ham, parallel to the shank bone, in order to create a flat, steady base for carving on a cutting board.2. Turn the ham so that it is resting on its base. Use a carving fork to hold the ham firmly, and make vertical slices into it, perpendicular to the bone, starting from the narrow, shank end, and moving toward the wider end.3. Cut along the bone to release the slices and serve. Cut only as much as you need, as the leftovers will stay moist longer if left on the bone.1. Trim the outer fat from the portion of the ham you want to carve. 2. Cut a piece off the bottom of the ham parallel to the bone to create a flat surface, and rest the ham on that side. 3. Use a carving fork to hold the ham firmly, and make very thin vertical slices into it, perpendicular to the bone, starting from the narrow shank end, and moving toward the wider end.4. Cut along the bone to release the slices and serve. Cut only as much as you need, and then return the ham to the refrigerator until you want more.
HAM IN CREAM SAUCE
Very tasty recipe that can be served over English muffins, toast, noodles or rice. Found in the cookbook The Church Supper Cookbook.
Provided by mama smurf
Categories Ham
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Melt 4 tablespoons butter in saucepan. Add garlic and saute for 1-2 minutes. Add flour, blending well.
- Add milk, stirring well and cooking over medium heat until thickened.
- Add nutmeg, salt and pepper to taste. Remove from heat.
- Cook ham in 2 teaspoons butter for about 10 minutes, stirring and then add chives. Cook gently 3-4 more minutes.
- Add sherry and heat through. Combine ham with cream sauce and serve.
- Serve over English muffins, rice or noodles.
Nutrition Facts : Calories 445.4, Fat 26.8, SaturatedFat 13.4, Cholesterol 111.8, Sodium 187.8, Carbohydrate 11.9, Fiber 0.2, Sugar 0.7, Protein 25
PENNE AL BAFFO (CREAMY TOMATO-HAM PASTA)
"Al Baffo" is said to be the abbreviated version of an Italian expression "da leccarsi i baffi," which translates to "it is so good you'll lick your whiskers," because the sauce is abundant, thick and creamy. Tomato, ham and cream come together in this simple pasta sauce to form a comforting and easy weeknight meal. Cooked ham (as Italians call it, "prosciutto cotto"), is a hearty addition, as it provides texture and necessary salt. This recipe calls for deli ham, but you can substitute prosciutto or even pancetta if the mood strikes. An extra shower of Parmigiano before serving is a must for this filling meal.
Provided by Anna Francese Gass
Categories dinner, quick, weeknight, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of salted water to a boil. Add the olive oil to a large skillet and heat over medium. Add the shallot, garlic and red-pepper flakes. Cook, stirring often, until shallots and garlic soften but are not yet brown, 2 to 3 minutes. Add the ham and stir to coat, 1 to 2 minutes.
- Add the tomato purée. Add ¼ cup of the boiling salted water from the pot to the can, stir to loosen any purée, then add the liquid to the pan. Season the sauce with salt. Increase the heat to medium-high and bring it to a boil, and then reduce the heat to medium-low and simmer for 10 minutes.
- While the sauce simmers, cook the pasta in the boiling water according to package instructions until al dente; drain well.
- Reduce the heat to low and then add the cream, cheese and salt; stir to combine. Add the drained pasta, and toss to coat. Transfer pasta to a serving dish and top with more cheese.
CREMA
Crema is thinner than sour cream, a little more tangy and slightly salty. You can sometimes find it in stores, but it's very simple to make at home by combining sour cream with heavy cream and lime juice (you could use buttermilk instead) and allowing it to set up at room temperature for a few hours, until it turns into a kind of liquid velvet. It's marvelous with fish tacos, as a dressing for hot slaw, or drizzled over roasted carrots or sweet potatoes. Once you start using it, you will use it all the time.
Provided by Sam Sifton
Categories sauces and gravies
Time 2h5m
Number Of Ingredients 4
Steps:
- Whisk the sour cream and heavy cream together in a bowl, then add the salt and the lime juice, and whisk again. Cover the bowl, and allow it to sit at room temperature for a minimum of 2 hours and ideally overnight. It will thicken nicely. Use right away, or transfer to a jar and store in the refrigerator until ready to use.
Nutrition Facts : @context http, Calories 211, UnsaturatedFat 7 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 2 grams, SaturatedFat 14 grams, Sodium 187 milligrams, Sugar 2 grams
HAM AND JAM SANDWICH
Nothing can compare to jambon-beurre, the iconic Parisian sandwich, which is really just a baguette with salted European butter and unsmoked ham. This rendition expands on that perfect trinity with a few additional pantry ingredients: Jam plays well with ham (like in a Monte Cristo), and Dijon and black pepper bring spice and spirit. Smoked ham adds yet another layer of savoriness, but any thinly sliced ham will work. The result is a hearty, complex but still delicate meal, appetizer or pick-me-up. While ham and jam sandwich doesn't roll off the tongue quite like jambon-beurre, you have permission to call it a ham-jam-sam, if you like.
Provided by Ali Slagle
Categories lunch, snack, sandwiches, main course
Time 10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Cut the baguette into four equal pieces by cutting the baguette in half crosswise, then cutting each half in half. Slice each piece through the middle to split it. Arrange the pieces cut-side up.
- Spread butter on the tops and bottoms of each quarter. If using unsalted butter, sprinkle lightly with salt. Spread Dijon on one side and jam on the other. Pile the ham on the bottom pieces, then season with black pepper. Top the sandwiches and press firmly. Wrapped and refrigerated, the sandwich will keep for up to 1 day.
TORTELLINI WITH HAM AND CREAM SAUCE
Provided by Pierre Franey
Categories dinner, quick, pastas, main course
Time 20m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring the water to a boil and add salt.
- Heat the oil in a skillet and add the onion and garlic. Cook briefly until wilted. Add the ham and cook, stirring, about 1 minute. Add the zucchini and cook, stirring, about 1 minute. Add the tomatoes and cook about 5 minutes. Add the pepper and continue cooking about 5 minutes.
- Meanwhile, add the tortellini to the boiling water and cook about 5 to 8 minutes or to the desired degree of doneness. Scoop out and reserve 1/4 cup of the cooking liquid. Drain the tortellini.
- Add the reserved 1/4 cup cooking liquid to the sauce, along with the cream and cheese. Stir. Add the tortellini and blend well. Sprinkle with scallions and serve.
More about "nyt jambon a la creme ham in cream sauce recipes"
JAMBON à LA CRèME | GOODFOOD FOR US
From goodfoodforus.wordpress.com
TRANCHES DE JAMBON A LA CREME (HAM SLICES IN FRESH CREAM SAUCE) …
From ormonddinners.blogspot.com
Estimated Reading Time 3 mins
JAMBON à LA CRèME (HAM WITH CHABLIS AND CREAM)
From artofeating.com
Estimated Reading Time 3 mins
JAMBON A LA CRèME RECIPE BY CREATIVE.CHEF | IFOOD.TV
From ifood.tv
Calories 2489 per serving
JAMBON A LA CREME AU GRATIN - UCOOK RECIPE
From ucook.com
HAM IN CREAM SAUCE (JAMBON à LA CRèME DE SAULIEU) RECIPE - EAT …
From eatyourbooks.com
HAM WITH CREAM SAUCE (JAMBON à LA CRèME) RECIPE - EAT YOUR BOOKS
From eatyourbooks.com
SWEET CREAM COLD FOAM RECIPE - NYT COOKING
From cooking.nytimes.com
JAMBON BEURRE RECIPE - NYT COOKING
From cooking.nytimes.com
NYT JAMBON A LA CREME HAM IN CREAM SAUCE RECIPES RECIPE
From food-recipe.info
NYT JAMBON A LA CREME HAM IN CREAM SAUCE RECIPES
From tfrecipes.com
OUR BEST HAM RECIPES - RECIPES FROM NYT COOKING
From cooking.nytimes.com
CHABLIS-STYLE HAM WITH TOMATO CREAM SAUCE (JAMBON AU …
From saveur.com
35 BEST CHRISTMAS HAM RECIPES - EASY IDEAS FOR HOLIDAY HAM
From delish.com
JAMBON à LA CRèME | TRADITIONAL PORK DISH FROM FRANCE | TASTEATLAS
From tasteatlas.com
A NEW FRENCH HOTEL, PERCHED ON A CLIFF - THE NEW YORK TIMES
From nytimes.com
SAUTéED HAM SLICES—FRESH CREAM SAUCE (TRANCHES DE JAMBON à LA …
From eatyourbooks.com
BRAISED HAM IN CREAM SAUCE (LE JAMBON BRAISé SAUCE à LA CRèME) …
From eatyourbooks.com
HAM IN CREAM SAUCE (JAMBON à LA CRèME) RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
You'll also love