如果普通的罗克韦尔（Rockwell）涂了复活节晚餐，而不是感恩节，他显然会把火鸡放在火腿上。毕竟，火腿标志着庆祝活动，人群和美好时光。但是，无需等到今年春天的兔子啤酒花与A火腿啤酒花成为出色的核心。在下面，我们将解释如何购物，烹饪并处理leftovers，，，，if you’re lucky enough to have any.

食谱s

Cider-Braised Ham with Ginger-Lime釉		烤火腿 Cherry-Chutney Glaze		烤火腿Spicy Pineapple Glaze

火腿-atomy lesson

什么是火腿？

它来自哪里：火腿是猪，野猪或其他猪四足动物的后腿的臀部和上部。

Put simply:这是后端，后肢，猪的tuchus，再加上更多的腿。它不必治愈；它不必抽烟。绝对不能用马拉斯诺樱桃装饰它。

What it is not:The front shoulder of a pig (which is often mislabeled as ham). Nor is it the poorly named Boston butt (from the front of the animal). And it’s certainly not the even-more-poorly named picnic ham (again, from the front).

More specifically:When it comes to the iconic, center-of-the-table ham, we’re actually referring to a “city” ham, which is a ham that’s been wet-cured and hot-smoked. (Country hams, which are dry-cured and often smoked, are an entirely different matter.)

To market, to market…

As you ponder the city hams in your supermarket’s meat case, questions may arise. Here are the answers.

Whole or half?

一半。
Whole hams are big hunks o’ meat, sometimes weighing more than 20 lb. Even if you’re feeding the entire choir from church, you still want to buy a half ham, which will run from 6 lb. to 10 lb. (or at most, two half hams, which will cook more evenly than one whole ham).

屁股还是小腿？

Butt.
城市火腿通常被切成两部分或两半：屁股端（从臀部上方）和小腿端（从腿上向下）。小腿末端是标志性的火腿，但诺曼·罗克威尔（Norman Rockwell）会涂上粉刷的肉有点嚼劲，因为小腿末端的肌肉整天都在锻炼猪。

The butt end is harder to carve because of its more complicated bone structure, which includes the hip’s ball and socket and the aitch bone, but that doesn’t bother us (and it won’t bother you, either, if you follow the carving tutorial below). Thanks to those bones, meat from a butt-end ham is more tender and its fl avor porkier. This end also has distinct sections-fatty and lean-so your guests can take their pick.

Spiral sliced?

不可能。
A precut ham can dry out and shard unappealingly when roasted. When braised, the liquid can seep between the slices, causing them to bloat and fall apart. Precut hams may be convenient, but we’d rather practice our carving skills and enjoy better texture in our meat.

Preglazed?

绝对不！
Serving a preglazed ham for dinner is like going to the opera in week-old makeup.

加水？

Nope.
“添加水”是指常规注入水用水以保持潮湿的状态。“水产品”是一种批准的标签设备，用于可以包括“天然口味”的味精和其他化学愉悦感 - 以及各种调味剂。我们更喜欢用苹果苹果酒等美味成分添加自己的水分，而不必花费额外的水量。betway电子竞技俱乐部

添加了天然果汁？

或许。
检查标签上的其他成分。betway电子竞技俱乐部它是否说“最多10％的解决方案……？”您不希望那些火腿或添加糖或油的火腿。如果注入了“天然猪肉汁”，那么如果我们正在寻找一种超级多汁和非常咸的汉姆，我们可能会考虑一下。但是我们通常会跳过所有这些Fandango，因为我们在火腿中不需要任何额外的盐，这通常是那些注射的添加剂带来的。

Boneless?

Heavens, no!
我们希望我们从骨头上煮火腿而得到的深刻咸味。另外，我们希望那把骨头制作Bean & Ham Bone Soup在本周晚些时候。

How big?

A half-pound per person.We also like to add on an extra pound for every fourth person, erring on the high side for leftovers insurance. So, if you’re 10 at the table, start with a 7- to 8-lb. ham.

Home again, home again…

Two ways to cook a ham

We have two favorite methods–roasting and braising–and please don’t make us choose between them.

But let us back up a bit. Since city hams are hot-smoked, they’re already cooked through when you buy them. For flavor and food safety reasons, you still need to reheat a city ham before you serve it. So which method will it be?

烘焙产生更牢固的质地(although still plenty juicy) and concentrates the ham’s flavors.

Braising makes the ham more succulentand luxurious by adding moisture. It also draws out more salt, yielding a flavor that’s a bit porkier.

Either way, cook it cut side down.Too many people cook city hams with the cut side exposed, which dries out the meat. We always cook our ham cut side down.

釉火腿to add a delectable outer layer that contrasts with the sweet, salty meat. A glaze also lets you flavor your ham to your taste (see the tasty glaze options opposite).

Forget the gravy.The drippings from a city ham are too salty to use in a successful gravy (although any glaze that drips off the ham into the pan is fair game). Instead, serve a range of condiments at the table, like chutney, creamy horseradish, relish, and/or grainy Dijon mustard.

凭借所有这些猪知识，您现在准备在今年春天创建自己的诺曼·罗克韦尔（Norman Rockwell）时刻。是的，您将不得不弄清楚如何保持微笑，因为您的姑姑在第20次告诉您Richard Nixon在约会时似乎不像骗子。但是，嘿，我们不能为您做所有事情。

Carving lesson

How do you cut it up?

1		2		3

4		5

1. 将火腿切成侧面，裸露的aitch骨头面对您。用削皮刀沿着火腿顶部探测，从您的角度移开，以定位肉内的骨头末端；它应该在大约11点钟，中间略左。
2. 卸下削皮刀，然后用雕刻叉更换以固定您的位置。使用雕刻或厨师的刀，将雕刻叉远离约1英寸的刀片，卸下了一大块火腿。
3. 将块放在刚切割的一面，然后将其切成1/4英寸厚。
4. Set the remainder of the ham on its freshly cut side and begin making 1/4-inch-thick slices from the face of the ham starting at the side farthest from the exposed bone. Work your way around the ham, thinly slicing the meat.
5. Eventually, you will reach the complicated part of the bone structure; here, cut off smaller sections of ham that can be sliced into manageable chunks and bits.

Lucky Leftovers

If you’re fortunate enough to have leftover ham, skip the sandwiches and use it to make these delicious meals.

Bean & Ham Bone Soup		印尼风格的火腿炒		Rice and Lentils with Ham

Slideshow:13Ideas for Leftover Ham

Photos by Scott Phillips
玛莎·加尔斯坦山（Martha Garstang Hill）的插图