Saliha
Well-known member
Baked ham being the centrepiece of the Finnish Christmas dinner table, a special effort is made in finding and buying "the perfect piece of ham", whether fresh or salted, boneless or with bone.
In the old times, Christmas ham was prepared at home by salting a fresh ham for several weeks in heavy salt brine. To remove the excess salt before cooking, the ham was soaked in fresh, cold water for a few days. Nowadays, a faster salting process mostly used in professional kitchens or by the food industry, is to inject the ham with saltwater solution and to store it in a lighter salt brine until just salty enough, making the soaking unnecessary.
Professionally prepared salted hams are often sold frozen and need to be slowly thawed, which, depending on the size of the ham, may take several days. Before baking, the inner temperature of the thawed ham should have reached about +10 °C.
Now, the ham needs to melt slowly. I will continue this thread, when its ready for the oven (after few days).
Still frozen, going to the fridge.
In the old times, Christmas ham was prepared at home by salting a fresh ham for several weeks in heavy salt brine. To remove the excess salt before cooking, the ham was soaked in fresh, cold water for a few days. Nowadays, a faster salting process mostly used in professional kitchens or by the food industry, is to inject the ham with saltwater solution and to store it in a lighter salt brine until just salty enough, making the soaking unnecessary.
Professionally prepared salted hams are often sold frozen and need to be slowly thawed, which, depending on the size of the ham, may take several days. Before baking, the inner temperature of the thawed ham should have reached about +10 °C.
Now, the ham needs to melt slowly. I will continue this thread, when its ready for the oven (after few days).
Still frozen, going to the fridge.