- How long should I cook my pork roast?
The rule of thumb for estimating cooking time for pork roasts is 25 minutes per pound of meat at 350 degrees F (175 degrees C). The safest and most effective method to do this is to use a thermometer to read the internal temperature of the roast. Roasts should be cooked until a meat thermometer reads 160 to 170 degrees F (71 to 77 degrees C).
Country ham has been dry-cured in a mixture of salt, sodium nitrate, sugar and other seasonings for a period of days (depending on the weight of the ham). The salt is then rinsed off and the ham is slowly smoked over hardwood fires before being aged 6 to 12 months. Most are sold uncooked, though fully cooked hams are now becoming more readily available. Country-cured ham is distinguished by its salty, well-seasoned, firm flesh. America's most famous country-cured hams come from Georgia, Kentucky, Tennessee and Virginia.
- How long can I keep cooked ham in my refrigerator?
To store cooked ham, carve the remaining meat from the bone and place it in clean, small shallow containers in a refrigerator. Use it within three to four days. A whole, cooked ham may be refrigerated for up to 5 days. Cooking the ham changes the acidity and the chemical composition of the preservatives, thus decreasing the shelf life. Cured ham may be frozen but you may note changes in texture and flavor.
- Do I have to soak a ham before I cook it?
Most U.S. ham producers use the injection-curing method whereby the ham is injected with brine. After curing, a ham may be smoked to add flavor and aging capability. Because the use of salt is essential to the curing process, it is very unlikely that you will ever find a non-salty ham. You can try and eliminate some of the salt by soaking the ham in water in the refrigerator for about 6 hours before you cook it. This is definitely recommended for most salt-cured 'country style' hams. If you have a honey-glazed ham you should definitely not soak it, as this will dissolve the glaze.
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