Shoulder : Certain cuts of meat taken from the shoulder are prepared in the same manner as ham. However, these cuts may not be labelled ham, nor are they as tender or taste like ham. The shoulder comprises two sections, one of which, the picnic, is often mistakenly called ham. The picnic shoulder is normally sold as a roast or low-priced steaks, or is deboned to make lean ground pork. The second part of the shoulder is called the butt. Deboned and well-trimmed eye of shoulder is called cappicollo.
Leg : The term ham is reserved for cuts of meat taken from the pig's rear leg. The rear leg comprises three muscles: inside round, outside round and sirloin tip. For a cut of meat to be labelled ham, Agriculture and Agri-Foods Canada guidelines state that at least 80% of the cut of meat must comprise pieces of meat weighing at least 25 g taken from the leg.
There are several steps involved in making ham, each of which will affect the quality of the final product.
To gain a better understanding of this process, let's take a look at the different steps used in making ham.
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Selecting and preparing the meat
Once a pig is slaughtered, its carcass is butchered to give the different retail cuts. During deboning, the bones are removed from certain cuts of meat. Most of the fat, as well as the cartilage and nerves, are then removed when the meat is trimmed. Next, the leg muscles to be used to make a given ham are chosen according to the characteristics sought for the final product. -
Brine curing
Brine is a mixture of water, salt and the ingredients required to make the product in question. Former brine curing technique called for the meat to be soaked in the brine prior to being cooked or smoked. Modern brine curing technique allows for the brine to be equally distributed throughout the meat and ensures better quality control over the final product. There are many reasons for brine curing:- Tenderizes meat more effectively
- Improves taste and colour of meat
- Extends shelf life
The brine used in this step increases the weight of the processed product while reducing its protein content. Ham with low protein content is sold at a lower price. It is for this reason the Food and Drugs Act requires that ham contain a minimum of 12% meat proteins.
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Tumbling
Tumbling is a mechanical process that makes the muscles stick together in order for the ham to not come apart when sliced. All types and grades of ham are tumbled. The percentage of whole muscles remains the deciding factor; a high-grade ham comprises large pieces of meat in which the natural meat grain is clearly visible. -
Cooking
The ham is steamed or cooked in hot water. Smoked ham is cooked in a smokehouse.
Did you know…?
Ham is a lean meat containing high-quality protein. Ham is a lean meat because there is little visible fat inside the muscles and the fat on the outside of the muscles is visible and easy to remove.
Lafleur products offer an excellent meat proteins ratio, up to 16%, and 20% meat proteins. Be sure to read the label and buy a product with a high percentage of protein to ensure you are eating a wholesome product.
The taste and texture of ham is a result of processing and the muscles selected. Vary the cuts of meat you buy to find the product you like the best and that is best suited to a given recipe.
Cooked ham, available at the deli counter and as a pre-packaged product under the brand name Express and Frillies , makes nice slices whose colour and appearance are an attractive addition to the serving platter. Cooked ham is a tender meat that is a sure hit at any meal.
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Percentage of protein: A determining factor
The muscles used to make ham contain approximately 21% meat proteins. Once the muscles have been processed, however, the percentage of protein in the ham varies from 12 to 18%, with some going as high as 20%. Canadian standards establish that all hams must contain a minimum of 12% meat proteins.
The savour: A determining factor
Lafleur has been a recognized brand name for almost 100 years. Over this period of time, Lafleur acquired solid expertise in its field. Every ham is prepared according to a special recipe that gives it particular characteristics, from which is inspired the product name.
Smoked hams
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Toupie smoked Ham
This ham, made from the entire leg, used to be sold with the bone and thick layer of fat. Today's consumers prefer deboned meat with only a thin layer of outside fat, prepared according to traditional methods. Although this is a ready-to-serve product, cooking it beforehand enhances the flavour. It also makes excellent ham steaks. Maple syrup and beer add a special flair to this ham when it is roasted. This is the perfect ham for any occasion, as it is available whole (about 6 kg ) and in half sections (about 3 kg ). It's a versatile meat offering great value for your money. -
Old-fashioned Smoked Ham and Black Forest Smoked Ham
These deboned, cooked and ready-to-serve hams are extra lean and low in fat (contains less than 2g of fat per 100g serving). They contain 16% meat proteins and are available in approximately 700 g packages. The Black Forest Ham is covered in a layer of collagen (support protein) that gives the ham its dark colour. -
Smoked Mignon Ham and Smoked Caprice Ham
Those small hams are available in approximately 500 g each. The Caprice (17% meat proteins) is shaped like a loaf while the Mignon Ham (16% meat proteins) is shaped like a cylinder. -
Le Festin Ham
This cooked ham contains 15% meat proteins and is available in slices, perfect for making ham steaks.
Cooked hams
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Authentic cooked ham
This steamed ham contains 15% meat proteins. His shape is a rectangular loaf measuring 4" by 6". This more expensive meat is made from the complete leg and is processed according to traditional methods, giving it exceptional taste and texture. -
Authentic Oven roasted ham
Made from entire muscles trimmed by hand, this traditional ham is different in that it is not smoked, but roasted in the oven, just like you would do at home! With 20% meat proteins and low in saturated fat, Authentic Oven Roasted Ham tastes great and is good for you! -
Extra-lean cooked ham
This ham contains 13% meat proteins. It has been cooked in water and it is commercialized as a rectangular loaf measuring 4" x 6". It is available at the deli counter into supermarkets to be sliced. It is considered extra lean as it contains 3 g of fat per 100 g serving. It is an excellent value for your money. Great choice for your sandwiches!
Smoked pork shoulder, also known as Picnic, this cut of meat contains 16% meat proteins and is sold in sizes of approximately 3 kg .
This cut of meat includes a bone, which makes it so tasty in the cooking process. If you remove the fat and skin, you get a lean cut of meat.
