Black forest ham is sold fully cooked. It only needs to be warmed to serving temperature. A black forest ham should be roasted about 8 to 10 minutes per pound, depending on the size of the ham, at 350 degrees Fahrenheit in the oven to serve it hot.
When roasted, the ham should reach an internal temperature of 120 degrees Fahrenheit. If cooked in a microwave, it should be cut into 1/2-inch slices and set to 1 1/2 minutes per slice. The ham should be covered on a flat dish and reach an internal temperature of 120 degrees Fahrenheit in the microwave, too. Black forest ham may also be served and eaten cold.
Black forest ham has a shelf life of 90 days. It should be stored at 28 degrees Fahrenheit in a refrigerator. One serving of black forest ham is 2 to 3 ounces.
Ham is made from the thigh and rump from the haunch of a pig. Black forest ham is smoked for several weeks to dry cure it. The smoke, made by burning fir brush and sawdust, turns the ham almost black on the outside and gives the ham its rich flavor. Black forest hams are air-dried for two weeks after the smoking process before being sold.Learn More
Precooked hams can be heated by baking in a preheated 325 degree oven for 16 to 20 minutes per pound until a meat thermometer registers 135 degrees F.Full Answer >
The exact cooking time for ham hocks depends on the cooking method and the cooking temperature; for example, ham hocks that are boiled in broth on low heat should cook for one or two hours. With cooking methods, such as smoking or braising, the meat can be tested for doneness based on texture.Full Answer >
Soaking cured country ham for at least 24 hours in water that is deep enough to cover the entire ham is the best way to reduce its saltiness. Those who prefer a milder salt taste should soak the ham a few hours longer. Additional methods include cooking the ham in sweet liquids, such as apple juice and colas, as the sweetness helps to lessen the impact of the salt.Full Answer >
A ham should be boiled for approximately 20-30 minutes per pound. It may or may not require pre-soaking to remove excess saltiness.Full Answer >