If you donât eat pork, you can swap the ham for a smoked turkey leg. If you have a specific question, it's nearly always answered quick-quick. I hope you enjoy the recipes on this blog as they are tried and true from my kitchen to yours! :). Perhaps a little pricy, but if you remember the meal then it's worth it IMO. WRONG. Brenda ~ Good news, bad news. Add a couple of pints of fresh water into the big soup pot, Add two ham stock cubes (or ham hocks stock and bone) Add seasoning to taste. You had the most information so can you help? All good things must come to an end so I suppose winter is officially here to stay for the next couple of months. of sugar, and then temper with the soup then add. Thank you for a great explanation of hams. It took awhile to sort out what curing is, and smoking, let alone fresh hams, green hams, country hams and even city hams. I like my split pea soup with lots of tiny bits of ham, so I try to find the ones the package weighing closest to 2 pounds, insuring that just about every bite would contain a piece (or two). Weâve got plenty of vegetarian recipes and a guide to help you on the Oldways website. The bottom line here is that I got great service ordering a Honey-Baked Ham. You can often buy a meaty ham bone from sources like The Honey Baked Ham Company. Just wondered if I could use my leftover ham (made the butt portion with the bone in) – would use the bone & leftover ham from it instead of the ham hocks you used. HONEY-BAKED HAM – There’s the Honey-Baked Ham the brand, sold at high prices in stores across the U.S. A “country” ham refers to how the ham is treated / cured; it may be a whole ham, a half ham, etc. Add vegetables, stir, cover and cook for 5-8 minutes (stirring occasionally) until the vegetables just start to soften. Puree until velvety smooth. ham broth for ham soup using leftover ham bone: Simmer the ham bone in a stock pot filled with enough water to cover the bone halfway (about 2 quarts/litres, depending on size of bone). not choice or select but PRIME beef. I was so confused with all the hams out there this article saved me today!! Give the peas a good rinse and set them off to the side for a second. To my taste, ham does not freeze well. The bad news is that is that you’re nine days away from serving the ham, that is way way too long, especially if you’re planning on leftovers for a day or two. Description. Greens dominate the fresh produce available here in the South during the winter, and weâll show you how to cook some up for a great side dish or even the main meal of the day. I once had the privilege of spending a day with Peter. Or if that’s not possible, look for a ham in the supermarket that’s wrapped in gold metallic foil/paper. To make this vegetarian, leave the ham out, swap the broth for vegetarian broth and add more salt. Many thanks! Add the ham to the soup. Melt butter in a large Dutch oven over medium-low heat. Before sharing sensitive information online, make sure youâre on a .gov or .mil site by inspecting your browserâs address (or âlocationâ) bar. They are often sold smoked and are great when added to soups and stews where they give up flavor, texture from marrow, and richness from skin and the skin fat. My wife and I just moved to Lithuania, and they don't sell ham like we do in the states, so that makes finding a ham for Christmas a little difficult. Kitchen Parade is my personal collection of 600+ real-food, family-tested recipes. I was near finished with my grocery shopping when I stumbled upon these not-so-pretty ham hocks and I immediately knew that split pea soup was in my future, so I weaved my way back throughout the store to pick up the split peas and other ingredients. I sure hope this helps! Good luck, I'd love to know what you learn. Less bone and more meat. (More about the tradition of country hams.). Southern Cornbread Lovely. Emeril Lagasseâa Cajun food masterâsays, "pork fat rules," and it does. Enjoy! I think there is some kind of KMart or something in the center. If you live in an urban area google fish markets and ask them to save you the heads and bones on non-oily fish, Snapper, Branzino, trout, etc. I get a few in the freezer. Her 10-something pound ham cooked to 160F in 2 hours, that’s a good starting gauge. Here’s my explanation, everything you might want to know about ham. A ham comes from the back thigh/rump of a pig so this means there are just two per animal. RECOMMEND A LOCAL HAM PRODUCER If you know of a good producer of local hams in your own area, or have another idea about finding one, please do add your information in the comments so that others may benefit. You can freeze it, but befire you dro slice it ir cut into small chunks. (Did you know that the number one ham is a city ham? Could you please explain the difference between whole ham, quarter ham, and half ham? The parking lot is usually full. Delivery & Pickup Options - 410 reviews of Beef Palace Butcher Shop "Prime Beef! If you do try it please keep me posted with your results! You might also check the local message boards on ChowHound, or even post your own question. Ladle 4 to 5 cups of the soup into a blender. I agree that the best ham you can get in the St. Louis area is a Miller ham. Order sausages , beef , lamb , and more from local and national retailers near you and enjoy on-demand, contactless delivery or pickup within 2 hours. I like lots of black pepper and no salt, as the ham stock is salty Simmer for a couple of hours until soft, mushy and absorbed most of the water. Their webpage no longer lists the locations where you can get them but they are redesigning their webpage. The soup is done when the ham hocks are tender and the peas are falling apart. There are shoulder hocks from the front legs, and ham hocks from the rear legs. The salt pulls out moisture and concentrates the meat flavor. Allana, I just bought a 18lb "Cook's" ham how are they? DELI HAM – Deli ham is a generic term for ham specially formed into loaves for thin, even slicing. (We really do need two words, don’t we?) Hocks. I pureed the whole thing because I like a smooth pea soup. Me either.) sites and they didn't address it. Made it much more low calorie and enhanced the flavor. I cooked one yesterday..20oz gristle fat skin and bone 4 oz of meat?? Gosh, my post disappeared. Or a shriveled up pea? These do not contain pork, but you could swap the smoked turkey for ham-hocks if you prefer. If its a ham (with bone in) I ask them to save it for me. Remove the ham hocks to a cutting board to cool and discard the thyme stems. Afterward I wrote an essay called The Heartbeat of Iowa. A smoked ham should be treated like any fresh meat, it should be cooked within a day or two of purchase; after cooking, the leftovers should be eaten within a few days. Good luck, it's worth the search! It helps to know what you’re shooting for! I think of a city ham as an every day ham – readily available, relatively inexpensive. This soup is fabulous. Here I added some vegetables, potatoes and cabbage, there are no beans but you can add some if you wish. CELERY POWDER IS NATURALLY RICH IN NITRITE and I consider this a case of OUTRIGHT CORPORATE FRAUD. It’s these flavors which turn the piece of flesh from the hind quarters of a pig into the tasty food we call ham. it's wonderful! HAM STEAKS – Ham steaks are slices of a cured ham, sold pre-sliced for easy cooking. Remove the center plug from the lid and cover with a kitchen towel to allow the steam to safely escape when pureeing. Discard the skin on the ham hocks and remove the meat from the bone (discard the bones as well). But it might take some poking around to find one nearby. I checked 3 other sources to verify (before writing comment) that your information on the shank vs. butt is incorrect. Taste the soup and season accordingly with 3/4 to 1 teaspoon of kosher salt and 1/4 teaspoon freshly ground black pepper. But I love it and my husband who is Southern loves it, too. Great, easy recipe! I live in Edwardsville, Il and the three places that I know you can buy them is at Bernhardts Meat in Troy, IL, also at SuperValu in Troy, Il and at Joe's Market Basket grocery store in Edwardsville, Il. It pays to ask about how the ham is cured – some hams are wet-cured with injections of salt-sugar-smoke flavoring, not actually brined and then smoked. I looked at several Coop. I can not understand this ham thing! This is where you order your Christmas Prime Rib. The good news is that the Miller hams are great, you’ll love it. But cooking whole bison? A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the It will be marked "ready to cook", "partially cooked’ or ‘ready to serve’. All the carving sites I found are for serving up a ham. I reserve a little bit to garnish the soup before serving but that’s totally my food styling mind at work and is completely optional. The meat doesn't "burn up" because the smoking temperature low, below 100F, that's why this slow process is called "cold-smoking". I love your other split pea soup made with bacon. I made this soup on this past Sunday to go along with grilled cheese and football- it was the perfect meal for a cold lazy day. But oh! #Not. So let’s see if I can help. First, blanching and shocking the green beans in an ice bath, though it may seem an unnecessary step, will keep your green beans bright and fresh. It's super simple with a very short ingredient list. I did not grow up with this style of ham in my cuisine, nor in my culture. Thanks for that. Tricia Christensen Date: February 07, 2021 Butter beans are a seed but are also considered a vegetable. Some hams will still have a thick layer of fat on the exterior (this is what gets scored in diamond shapes for an attractive look once the ham is baked and reaches the table); some producers leave a thin layer of fat, there’s still enough for scoring. I buy Miller hams at Freddie's Market in Webster Groves, at the corner of Big Bend and Rock Hill. Up until about 3 or 4 years ago I always found meaty ham hocks(probably the cut above the hock rather than below)at grocery stores. Im okay to say they are the same?? The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or ⦠A whole ham and a country ham are different things. The consumer affairs office passed me around a couple of times, then someone named Bonnie said that their hogs are fed an "all-grain" diet. You've probably seen hard, Spanish chorizo links near the deli. Everything you need to know to buy, feed and raise pigs for meat. A hearty, soul-warming soup for those cold winter days! There are two versions with one using mashed potatoes to thicken the soup. So I would guess that your recipe calling for a 1/4 ham means it’s a recipe for a ham weighing about three to four or maybe five pounds. âButter beansâ are the common name for Phaseolus lunatus, a legume considered by many to be a vegetable.They are often compared to the more common lima bean, and the two share many similarities â but most horticulturists argue that they are not, in fact the same, ⦠AIR-DRIED HAM – When I hiked in Switzerland in 2000, I learned to love the air-dried meats, especially the air-dried ham. You mention ways hams are sometimes preserved, e.g. But too often, boneless hams aren’t really whole hams, they’re pieces of ham jelled together and canned – not good, not appetizing. Charcuterie: The Craft of Salting, Smoking, and Curing, Pig Perfect: Encounters with Remarkable Swine and Some Great Ways to Cook Them, Mini Egg Salad Sandwiches with Rhodes Multi-Grain Rolls, Chocolate Cream Puffs Stuffed with Strawberries & Cream, Mom's Roast Chicken With All the Trimmings, Old-Fashioned Black Walnut Chocolate Cake, Easy Skillet Stroganoff (Beef or Chicken), One-Skillet Braised Chicken with Shallots, Tender Pork Tenderloin with Cumin Carrot Fries, Sweet Potato Salad with Roasted Poblano, Roasted Corn & Chipotle, Weight Watchers Zero Point "Free" Food Lists, Weight Watchers Zero Points Garden Vegetable Soup, How to Make a Meal with What You Have: Select Recipes for Cooking from Your Fridge & Pantry, Ham 101: What to Know Before Buying a Ham. Simmer for about 1 hour, stirring often. By Sarah Funk Raising pigs on your farm provides bacon, sausage and other tasty pork products. When I cooked half a ham recently, a nine-pound bone-in, shank-end ham yielded nearly eight pounds of cooked ham meat. What did you decide to do? "Organic" hams I've seen everywhere list "No nitrates or nitrites except those naturally occurring in celery." Couldn't find it. Plus, you definitely want the bone for later, to make soup or ham stock or our family favorite, Ham & Beans! We tried a few pricey slivers at a Spanish restaurant in rural Colorado once, amazing ham! FRESH HAM or GREEN HAM – This is an uncured and uncooked ham. All the vegetables should be about 1/4 of an inch. I’ve also stood in line for hours, waiting to pick up a ham. Hi Alanna, Your website is very informative, much more so than most! Awesome! There’s a location near my house now, before Christmas and Easter, traffic backs up so much that the store has to hire traffic directors. If you are not a fan of hot peppers, you can omit the jalapeno. Vegetables, green peas and ham hocks- oh my! What?? I now know not to use fresh! Before a ham is smoked, it is first salt-cured or brined to control the development of bacteria during smoking. Believe me, its worth a few more bucks for a Miller than what you get in most grocery stores. Recent Recipes. Where I go most of the time they charge me 3 dollars a pound. Cover and increase heat to high and bring to a boil. I used my Vitamix. Occasionally, press the ham so it's not so wet. famous asparagus-to-zucchini Alphabet of Vegetables. I’m guessing peanuts are no longer in the equation but would be happy to learn otherwise. But I also love hearing your reactions, your curiosity, even your concerns! An American family business in Iowa now cures Iberian hams, see La Quercia. It then spends many hours, days even, in a smokehouse to allow the essence of hickory or maple smoke to slowly infuse the meat. egg yolks with about a teaspoon (?) [this post contains affiliate links.]. Over the past few years I’ve been on a mission to find and create recipes that I can make from scratch. Add all the other ingredients except the salt. We could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. and Merry Thanksgiving! For your purposes, when gravy is important, I would suggest a whole or half ham (preferably smoked and bone-in) and baking it in a roasting pan with a couple of inches of liquid, water would work but so would apple cider, say. Plath's meats in Rogers city, Michigan is an excellent local source for meats. Looking for fresh and seasonal recipes for healthy everyday eating and occasional indulgences? I’ll have to try it! Let these cool for a few minutes. You basically throw everything into a pot and cook it for about an hour. Any suggestions? The easiest way is to cook 4 or 5 pieces of bacon, save the cooked bacon for another recipe (or ⦠~ Alanna. Crazy Kitchen ~ PS I recommend calling a local butcher to order a good ham. This chorizo isn't usually cooked because it's sliced thinly and served at room temperature. I really want to do a good job but I don't know what cut to buy. The shank end has just one bone so is easier to slice. For free recipe updates, Someday I’ll tell you the story of the time I ordered a Honey-Baked Ham for a weekend gathering hosted by my parents – and ended up with two hams, delivered a day apart, both with 100-mile taxi rides. WHOLE HAM – A whole ham will typically weigh 18 to 20 pounds and includes both the "butt" end and the "shank" end. The ham will have been cured and often smoked. Alanna The shrink wrapped ham was outstanding. Thanks in advance. However, I thought you might want to change anything which is incorrect. Who doesn’t love the sound of that or that vibrant green color?? What Is a Fresh Ham? "Cook's" ham is the best ham I've found. Wow! That’s a brilliant modification. Itâs a key ingredient in this soup that adds instant flavor with minimal effort! Excellent information. Split pea soup is quite possibly one of the easiest soups to make. Thank you for sharing your recipes and passion. Many foods are cured, not just hams, some times for food-preservation and some times for food-flavoring. When I filmed the video for this recipe, I called my local store and they were able to reserve the bone for me to pick up the next day. SUPERMARKET HAMS vs HAMS from SMALL LOCAL PRODUCERS & SMOKEHOUSES If there’s ever a time to shop around for good meat, it’s for ham, especially because ham is often the star of the holiday table at Easter, Christmas and big buffet parties. Look for a city ham in the refrigerated case at the supermarket, likely near the bacon, likely wrapped in plastic. "salting" but you don't mention nitrates/nitrites salts, (gunpowder ingredient) and so-called "organic" hams, preserved or not. Don't know why you said that it would not preserve the ham.With the air removed it was OK. Yum, I love ham. My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! Makes me angry..cutting corners everywhere. Bruce ~ So your lucky day, I’m taking a break from alllllll-day cooking for the next three days and happened to check mail. Thank you for taking the time to make the recipe and leave a comment! Remove the ham hocks to a cutting board to cool and discard the thyme stems. Imagine where the "hams" are at the top of your own legs, it’s the same. Bring to a boil , reduce heat, cover with a lid and let simmer until very fragrant (about 1 hour). It’s a hoot. Taste and season with salt and pepper as desired and serve piping hot. Thank you for taking a moment to write! I wrote about the first time when sharing my recipe for Homemade Hot Chocolate Mix, good for a crowd or a small batch for home. I tried it once (out of ignorance) and was very, very sorry. It's kind of hard to see from Warner. Required fields are marked *. I’ve never seen a fresh ham at the grocery store but when you buy a whole hog for the freezer, you’ll get two fresh hams unless you request otherwise. But country hams can also be cured with less salt and thus require none of the soaking and rinsing. Around Christmas the temperatures here were in the low to mid 50’s, totally feeling like spring and now the weather app on my phone is currently reading, ahem 20 degrees (but it feels like 11 -ewww). Buy the Cookbook: Simply Scratch : 120 Wholesome Homemade Recipes Made Easy Now available on Amazon » A wet-cure ham may also be smoked. Cooking large meats is daunting and it becomes much easier when you understand the terminology and types. It’s definitely starting to feel like winter around here. Hope this feedback is helpful to you. Help!? Although instead I used cured turkey bacon to replace the ham hocks and cilantro to replace the thyme. FINDING A LOCAL HAM The more I research ham, the more I get the idea that there may well be dozens, even hundreds, of quality small ham producers like that manage to stay well under the consumer radar, despite their skill and passion for developing fine hams over many decades. Based on your chart, a shank or butt end would be a good one, am I right? Ripe Bananas for Baking: How Ripe Should Bananas Be? Also be sure to check out these recipes as well! Yay! Space.com is where humanityâs journey to new and exciting worlds is transmitted back down to Earth. Want to make this delicious looking soup! Use tongs to remove the hocks to a cutting board. Thank you so much for sharing! Would like to have higher quality "educational/ authoritative" sites to check but no more time to spend on this. Enjoy your ham now and then either get another one for Christmas Eve or do something else. Save my name, email, and website in this browser for the next time I comment. I'll be reading many more of your articles. I am attempting to make a ham for the first time. Maybe? I use ham hocks, pickled pork, cayenne, and dried beans soaked overnight (or speed soaked by boiling for 1 minute and soaking off heat for 1 hour) then I cook the beans 3 hours and then add the andouille and cook another hour. That's another story for another day. Yes, you’re actually making the stock of this soup with water and ham hocks. Smoke ham hocks give this soup it’s smoky flavor. When I first bought a smoked ham, I had the idea that because it was smoked and already cooked, it would last a few weeks in the refrigerator. Ending the weekend on a spicy note Small batch, Me thinking of these giant garlic herb knots while, Thursday night = pasta! FRESH HAM or GREEN HAM â This is an uncured and uncooked ham. The ones now have no meat. Check the package or ask the butcher. If you canât find smoked ham hocks, use a leftover ham bone or ham steak. Please taste as you go and adjust to your liking. But you are so right, ham is SO very confusing -- and worth figuring out. I just purchased my Miller half ham today but don't need until Dec 24. This is such a great article! It makes it quite a delightful surprise when you first dig in and discover just how incredibly flavorful it is. Add salt and pepper to taste. Enjoyed all you explained & written clearly. If you want to loosen up the soup a tad more, be my guest and add a little water at a time until you reach a desired thickness or thin-ness. PICNIC HAM – Some times the front shoulders of a hog are smoked and called "picnic hams" but they’re not really ham cuts, there are pork shoulders cured in ham fashion. Great article. Delicious! We could get the delicious smoky fat from rendering smoked ham hocks, but that takes too long. Follow our step-by-step, photo illustrated recipe for making our southern style Mustard Greens. The "butt end" is the upper part of the ham, more "rump" and thus more fatty. Use lean, healthy meats in smaller amounts for ï¬avor. I'm so glad you're here! So great to find friendly advice and info! BLACK FOREST HAM – Germany's traditional Black Forest ham is coated in beef blood (yes, you read that right) before smoking, that's what creates the thin black coating. SMOKED HAM – Smoking is another form of curing. It’d be just my luck to find it in my bowl, or worse, my husbands. If it were me, I'd get on the phone with them to investigate! The shin, calf, and other muscles, bones, fat, and skin from just above the knee to the ankle. Pour the pureed soup back into the pot with the remaining soup and keep warm on low heat. JAMÓN IBÉRICO – An Iberian ham is a special ham from Spain or Portugal, particular breeds, particular conditions, particular feed, particular curing – all those particularities add up to super expensive! Chorizo is a distinctive, spicy sausage that's delicious in tacos, hashes, or sandwiches. CURED HAM – A cured ham has been flavored with salt, sugar and other flavorings. ?” – so yeah, sort through the peas! Looking for a nice ham to cook and then make a nice ham gravy for my potatoes. SMITHFIELD HAM – The original Smithfield country hams had a distinctive flavor from pigs finished on peanuts. Cook to internal temperature, not time. Is a Stand Mixer Better for Kneading Bread Dough? About | Contact