Before you head to the store to pick up an Easter ham, here's a rundown of the types you're likely to see.
Ham it up for the holiday.
Bone-In: A traditional pear-shaped ham that has at least part of the shank bone present. Bone-in hams are sometimes sold whole, but they more commonly are available cut into halves or rump or shank portions, and as center-cut slices (sometimes called ham steaks.) Whole hams weigh between 10 and 18 pounds.
Semi-Boneless: A ham with the shank and hipbone removed, leaving only the round leg bone.
Boneless: A ham with the bone, outside skin, and fat removed that is shaped by placing it into a casing or a can before processing.
The most popular kind of ham is a fully cooked ham. It is ready to eat when you buy it. To serve the ham hot, heat it to 140 degrees F. Hams labeled cook before eating are not completely cooked during processing and should be cooked to 160 degrees F. If you're unsure whether a ham you've bought is fully cooked, cook it to 160 degrees F.
Country or country-style hams are distinctively flavored and specially processed. They are cured, may or may not be smoked, and usually are aged. Country hams generally are saltier than other hams and often are named for the city where they are processed. Follow package directions for these hams.
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