Easter is prime time for ham. One of the main reasons ham is a part of Easter tables is a matter of seasons.
Before refrigeration – so a long, long time ago – pigs were slaughtered in the fall, preserved and cured to keep safe through the winter months. By spring and Easter, it was a time to finish meat, making ham a good choice for a celebratory meal. And over the years, ham became popular as a hearty option to end a time of fasting.
If there is one good thing about ham, it’s that at Easter, you can snap them up at bargain prices.
Most grocery stores have ham at bargain prices around Easter. Like turkeys are at Thanksgiving, hams are sold as a loss leader. Stores lure customers in with bargain prices on holiday items like ham, hoping they will buy higher-priced items on their shopping trip.
Store-brand hams at two major Michigan grocers are advertised at 85 cents per pound for spiral-sliced hams. You can get shank portions and non-spiral sliced hams even less, at 75-79 cents per pound.Technically, half a ham, whichever ham you buy, you can chalk it up as a great deal. Buying a half-ham results in lots of ham sandwiches and leftover uses.
At current prices, a 10-pound, half-store-brand ham is less than $10. Compare that to store and name-brand deli-sliced ham at $9 and up for one pound!
And so, buy two hams if you have room to store it in the refrigerator or freezer.
Here are some answers to frequently asked questions about ham.
Should I buy a whole or a half-ham? How much ham will I need per person?
A whole ham typically weighs more than 10 pounds. That’s a large hunk to wrestle with in a roasting pan, which is why you’ll find so many half hams (whole hams cut in half). With a bone-in ham, plan on ⅓ to ½ pound of meat per person (or 2 to 3 servings per pound), or more if you want leftovers. For a boneless ham, figure about ¼ pound per person, or more for leftovers.
Butt or shank portion of ham? What’s the difference?
It’s a matter of preference, though one often costs more than the other. A ham labeled “butt end” comes from the upper thigh, closer to the hip. It typically costs a bit more, is fattier and meatier. Carving can be an issue with the butt end because of its irregularly shaped aitch bone. A ham labeled “shank end” is larger, so you’ll get more servings out of it. It’s easier to carve, has less fat and costs less.
Should I buy bone-in or boneless?
A boneless ham costs more than shank and butt portions, but there’s also less waste, and you will get more servings. Boneless will have a binder that holds it together in one solid piece.
As for flavor, many cooks and meat experts would agree that choosing a ham with the bone in provides more flavor. And you can use the leftover bone to make soup.
Spiral-sliced or not?
Spiral-sliced hams are sliced in a spiral fashion around the bone, making serving easy. But you need to watch them closely because they can dry out when reheated. Allow 10 to 18 minutes per pound reheating time for a whole or half spiral-sliced ham. I’ve had good luck reheating spiral-sliced hams cut-side down in the roasting pan and covered with foil.
How and how long should I cook it?
Most hams sold at grocery stores are fully cooked and should say so on the label. With fully cooked hams, you are technically reheating them. Ham labeled fully cooked needs a gentle rewarming in the oven. Check the package instructions for reheating. The key is to keep the ham tender and moist, not dried out and tough. Follow these steps:
What’s the best way to glaze ham?
Glazes often contain a lot of sugar, which can burn, so most recipes say to add them toward the end of cooking. But I think they keep the ham moist. You can apply some at the beginning of cooking (make sure the ham is covered with foil) and again after it has reached the 135-degree mark.
How should you reheat slices of ham?
While locally owned and operated Dearborn Brand Ham company recommends that its hams are best served at room temperature, they recommend two options to reheat ham.
Take ham slices (many hams are already spiral-sliced) and place them, overlapping, on a baking sheet. Cover with foil and place in a 325-degree oven. This way, the slices, according to Dearborn Brand Ham, will heat quickly and not dry out.
Another option is to microwave several slices at a time until warmed to your desired temperature.
Can I freeze ham?
Yes, you can freeze the whole, half ham or ham slices.
While the USDA says hams can be frozen indefinitely, it’s best to use them within six months. Keep them in their original wrapping. To freeze slices of ham, wrap them in well in foil and place in a freezer bag within 3-5 days. Thaw ham in the refrigerator before serving.
What can I use leftovers in?
Leftover ham goes a long way. You can use slices for sandwiches, chop or dice ham for casseroles, quiches, soups and salads.
This story has been updated.
Contact Detroit Free Press food and restaurant writer Susan Selasky and send food and restaurant news and tips to: sselasky@freepress.com. Follow her on X, formerly Twitter: @SusanMariecooks. Subscribe to the Eat Drink Freep newsletter for insider scoops on food and dining in metro Detroit.
This article originally appeared on Detroit Free Press: Here’s why ham is an Easter tradition and the best ways to cook
Reporting by Susan Selasky, Detroit Free Press / Detroit Free Press
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