100 Dollar Cake 3 Musketeers Bars A-Ri-Rang À Blanc À l'Africaine À l'Agnès Sorel À l'Aillade À l'Ailleule À l'Albigeoise À l'Albufera À l'Algérienne À l'Alsacienne À l'Ambassadrice À l'Américaine À l'Ancienne À l'Andalouse À l'Anglaise À l'Anglaise -- Paner À l'Anversoise À l'Ardennaise À l'Argenteuil À l'Ariégeoise À l'Arlésienne À l'Armenonville À l'Armoricaine À l'Arrabiata À l'Autrichienne À l'Auvergnate À l'Encre À l'Espagnole Previous | Next | Canned Ham© Copyright 2009. All rights reserved and enforcedThere are two kinds of Canned Ham. One that can be stored on a shelf (aka shelf-stable), and one that must be stored refrigerated. The shelf-stable one is good for up to 2 years on a shelf, at room temperature. It is sterilized in the can during processing. It is usually packed for family-size in what the industry calls "pear-shape cans" (the ones that are flat at the bottom, rounded on top), but for institutions, they may be packed in larger cans called "pullman cans." The ones that must be stored refrigerated are good unopened for 6 to 9 months. They are pasteurized, but not sterilized. Often ham packed in "pullman cans" requires refrigeration. All canned ham is boneless. It can be a whole piece of ham or more usually, pieces pressed together to form a "solid" whole piece. The larger a tin of ham is, the more likely it is to have been one piece of meat. To make them, dry gelatin (about 1/4 oz) is added to a can before the ham is sealed into it. The tin is then sealed, and cooked by steam. During cooking, juices from the ham mix with the gelatin and upon cooling form a salty opaque jelly. The purpose of the jelly is to provide a cushion for the ham from shipping and handling. As the tin cools, the contracting heat vacuum-seals the can. The net weight of a can of ham includes the jelly, but excludes the tin. Most tins come with a key that you use to open it with. Mind the sharp edges, and the gelatin that will come gushing out. It is best to open it on a plate. Most people not only drain off and discard the jelly, but scrape it off as well, if not also rinsing the ham. Once removed from the tin, the Canned Ham can be served at room temperature, or heated. Never heat the ham in an unopened tin or it will explode (for that matter, don't heat it in an opened tin, either.)
See Also:Pullman HamOther entries for:Brine-Cured HamBrunswick Smoked Ham, Canned Ham, Cottage Ham, Holstein Cottage Ham, Jambon de Paris, Lachsschinken Ham, Madrange Ham, Pullman Ham, Spiral-Sliced Hams, Suffolk Hams Other entries for:HamAir-Cured Ham, Ardennes Dry Ham, Bradenham Ham, Butt End Ham, Country Ham, Devilled Ham, Fresh Ham, Gammon, Ground Ham, Guijuelo Ham, Ham Steak, Leoncini Roasted Ham, Limerick Ham, Los Pedroches Ham, Pannonia Ham, Spanish Ham, Suffolk Cure, Taylor Pork Roll, Wachholder Ham Other entries for: PorkBacon, Barrow Hog, Berkshire Pigs, Butcher Hog, Casertano Pigs, Crown Roast, Fore Hock, Gilt Hog, Ground Pork, Hog Jowl, Iberian Pigs, Kurobuta Pork, Lard, Mortadella, Oreilles de Crisse, Pickled Pork, Pig's Feet, Pork Belly, Pork Brawn, Pork Chops, Pork Crackling, Pork Cubes, Pork Cuts Illustrated -- British, Pork Hocks, Pork Leg, Pork Loin, Pork Ribs, Pork Rinds, Pork Shoulder, Pork Souse, Pork, Prime Collar, Salt Meat, Sow, Spare Ribs, Stag Hog, Streak of Lean, Tasso, Ventrèche, Zampino Other entries for:MeatAffettati, Beef, Buffalo, Cap On / Cap Off, Game, Goat, Institutional Meat Purchase Specifications, Minced Meat, Offal, Paillards, Potted Meats, Poultry, Roasts, Sausages, Sheep, Steak, Veal, Venison, Yak |
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