21 Tasty Ham Recipes for Weeknight Meals and Fancy Dinners Alike (2024)

FAQs

What is a good ham dinner menu? ›

Buy bone-in ham. Yes, the bone is a little more work to cut around, but the meat is more flavorful and the hambone can be used to flavor soups and stews. Check the label. City hams can be artificially plumped up with water or solutions, but this dilutes the flavor, so look for one with no added water or juices.

Spiral-cut hams come presliced. All you have to do is make one simple lateral cut, and the meat comes peeling off in thin layers. A whole ham, on the other hand, requires some degree of butchery skill.

Add 1/2-3/4 of a cup of wine or stock to the pan (you don't want the ham swimming in liquid) and throw some aromatics in there—a few whole cloves, some star anise, and cinnamon sticks are all good options. Cover the ham with foil and place in a 250-degree oven until it reaches an internal temperature of 100℉.

Jamon Iberico, also known as Iberian ham, is a highly prized and luxurious type of ham originating from Spain and Portugal. This premium ham is renowned for its exceptional flavor, texture, and unique curing process.

While Jamón Ibérico de Bellota is the most expensive ham in the world, there are other varieties of Spanish ham that are also highly prized and luxurious. Jamón Ibérico de Recebo is another type of Iberian ham that is slightly less expensive than Jamón Ibérico de Bellota but still considered a delicacy.

Joselito | Declared the best ham in the world | Iberian acorn-fed ham. SINCE 1868 With more than 150 years of experience, Joselito holds the secrets of an ancestral tradition.

Peach preserves, hot pepper jelly, and maple syrup work as sweet bases for glazes that add sheen as well as distinct flavor. Tasty additions such as aromatics, herbs, and spices switch up a traditional ham and make it truly memorable.

Rump, Butt, Or Sirloin

The rump contains the femur and pelvic bone, which can be challenging to carve around. It is a more tender and flavorful cut of meat and can often be more expensive.

How to pick out the best ham? ›

Whether you go bone-in or boneless, watch the label for “Ham,” “Ham with natural juices,” “Ham, water added” or “Ham and water product.” Hams with less water have a stronger flavor and more natural texture.

If there isn't a lot of juice in your package, you may want to add your own liquid. You don't want to make a ham soup, so put just enough to coat the ham and cover the bottom of the pan. You can use water, but if you want to add more flavor, you should use wine or beef, chicken, or vegetable stock.

Fresh pineapple is so acidic it will actually cause the ham to break down into mush. Stick with canned pineapple, but apples and peaches can be fresh.

But there is no need to worry, all ham products sold in commercial grocery stores have already been cooked to eliminate the parasite. According to the USDA, cooking ham or pork to 160 degrees Fahrenheit will kill trichinae and other potentially hazardous elements such as staphylococcus aureus, a dangerous bacteria.

(Here's an easy way to figure out how much ham to serve per person, by the way.) Potatoes are a classic side dish, of course, but it never hurts to have something crunchy and colorful on the table as well, such as a salad, biscuits, beans, roast carrots, and sweet potatoes all make classic sides as well.