Most producers today brine their hams by injecting them with a curing solution of water, salt, sugar, and usually phosphates and nitrites as well. The amount of water in the ham determines its grade, which you'll find on the label.
Ham. This highest grade of ham has a clean, delicate pork flavor and a fine, lean texture that resembles that of a chop. It's considerably more expensive than other grades, though, and your local supermarket may not carry it. Ordering by mail (see sources, below) will, of course, only add to the cost of the ham.
Ham in natural juices. This grade is somewhat confusingly named since the "natural juices" are actually added water (many hams of this grade weigh up to 10% more than their raw weight due to the extra water). These hams have a fine, meaty quality when baked, and the added water does help ensure that they stay juicy. This grade is a good value and is readily available at most supermarkets.
Ham, water added. The percentage of added water in this grade will be stated on the label (usually in fine print). A ham that says "water added--15%" means it weighs 15% more than its raw weight.
Ham and water product. Most producers of this lowest grade pump as much water as they can into the ham, which adds weight and allows them to sell it at a lower price. If the amount of water exceeds 50%, the ham must be labeled "water and ham product," since there is more water by weight than meat.
A ham from any of these four grades will work fine for my Oven-Glazed Ham recipe (both featured below) but for the best flavor and texture, I recommend buying "ham" or "ham in natural juices."
What about spiral cut hams? See page 2. . .
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