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Rosemary-flavored ham is made by seasoning pork rump or knuckle with a mixture of rosemary, salt, sugar, spices, cloves, and cure. It can be used in various dishes and cooked with glazes or compotes. However, it should be consumed in moderation due to its high saturated fat and sodium content.
Rosemary ham, which comes from pork rump or knuckle, is a light pink boneless meat that has been seasoned with the rosemary herb. To prepare rosemary-flavored ham, the meat is rubbed, smoked, or dipped in a mixture of rosemary, salt, sugar, spices, cloves, and cure. This curing, which can take up to a day, several weeks or even several months, gives this ham its characteristic rosemary flavour; the flavor can be light or concentrated, depending on the time taken for maturation.
Raw ham can be used fresh, or it can be cooked, chilled and refrigerated for later use. The hams, depending on their preparation methods, can generally be kept for several weeks and sometimes even up to a year. It is not ideal, however, to freeze hams long-term, as this may make the ham unappetizing; freezing breaks down the cell structure of the meat and thawing causes it to lose moisture and dry out.
Hams can be used with egg dishes, as deli meats for sandwiches, especially in a grilled or toasted sandwich, and in a variety of other ways. There are many different recipes for cooking rosemary ham. Glazes or compotes are often used to cook whole hams. Some commonly used ingredients for frosting or compote mixes include brown sugar, Dijon mustard, garlic, ginger, peaches, ground pepper, and fresh rosemary.
The ham is placed on a rack, with the cut end covered with foil, and the meat is scraped lightly with a knife to create a criss-cross or diamond pattern. It is then baked in an oven at about 425 degrees Fahrenheit (218.33 degrees Celsius) for about an hour. The ham should be removed from the oven when the abrasive pattern has visibly increased.
Then the glaze mix, which has been previously prepared and refrigerated, is spread or poured over the ham and the ham is cooked for another two and a half hours. Next, the foil at the cut end of the ham is removed and covered with the drippings from the pan. The rosemary ham is cooked again for about half an hour and is then ready to be served.
While rosemary ham can be quite delicious, it is recommended to be eaten in moderation. Processed meats are often high in saturated fat and sodium, and when eaten in excess, can lead to cholesterol and weight problems. Another issue is a possible link between high meat consumption and cancer, as suggested by a five-year research study conducted by the American Institute for Cancer Research and the World Cancer Research Fund.
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