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 * Hams & products
 * Ham Cooking instructions
 * Ham Recipes
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 * Hams & products
 * Ham Cooking instructions
 * Ham Recipes
 * About us
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COOK HAM





HOW TO


COOK A HAM

Cooking ham is very easy and at Lévesque we know all about ham! Discover all the
tips and tricks to cook ham to perfection and obtain tender and juicy meat.
Cooking time, best spices to accompany it and the different cooking methods, we
reveal all our secrets to you.

COOKING HAM BUTTOCK

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These few basic principles to cook a ham (bone-in or boneless) will help you
master any ham recipe.


 


 


IN THE OVEN

 

 * Desalting : None
 * Oven temperature : 325ºF or 160ºC
 * Cooking time : Allow about 45 min/kg or 20 min/lbs
 * Internal temperature : Once cooked, the meat should reach 160ºF or 75ºC

 

PREPERATION :

1. Remove ham from package and net. Remove any other packing materials that
might be included;

2. Leave bone and rind during cooking (they will be easier to remove
afterwards);

3. Place the ham in a roasting pan or a large ovenproof pan, rind side up;

4. Add the desired broth and ingredients.

→ For a juicy ham, cover completely with your favorite broth and ingredients.
Put the lid on your pan for cooking.

→ For a braised or lacquered ham, pour 2 to 3 cups of your favorite broth into
the pan, add your favorite ingredients and put the lid on for cooking. Remove
the lid for the last hour of cooking, baste regularly with pan juices.


 


 


 


ON THE STOVE TOP

 

 * Desalting : None
 * Temperature : Cover and let it simmer over medium-low heat
 * Cooking time : Allow about 45 min/kg or 20 min/lb
 * Internal temperature : Once cooked, the meat should reach 160ºF or 75ºC

 

PREPERATION :

1. Remove ham from package and twine. Remove any other packing materials that
might be included;

2. Leave bone and rind during cooking (they will be easier to remove
afterwards);

3. Place the ham in a roasting pan or a large ovenproof pan, rind side up;

4. Cover completely with your favorite broth and ingredients;

5. Close the lid of the pan for during cooking.


 


 


 


SLOW COOKER

 

*Favor a smaller ham, depending on the size of your slow cooker.

 * Desalting : None
 * Oven temperature : 325ºF or 160ºC
 * Cooking time : Allow about 45 min/kg or 20 min/lb
 * Internal temperature : Once cooked, the meat should reach 160ºF or 75ºC

 

PREPERATION : 

1. Remove ham from package and remove twine. Remove any other packing materials
that might be included;

2. Leave bone and rind during cooking (they will be easier to remove
afterwards);

3. Place the ham in the crockpot, rind side up;

4. Cover with broth up to 1 inch from the edge and add your favorite
ingredients.

COOKING SMOKED PICNIC SHOULDER

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These few basis for cooking a smoked picnic shoulder (bone-in or boneless) will
help you master any ham recipe.


 


 


IN THE OVEN

 

 * Desalting : Optional
 * Oven temperature : 325ºF ou 160ºC
 * cooking time : Allow about 45 min/kg or 20 min/lbs, or until the meat falkes
   easily with a fork
 * Internal température : Once cooked, the meat should reach 160ºF or 75ºC

 

PREPERATION :

1. Remove picnic from package and twine. Remove any other packing materials that
might be included;

2. Leave the rind, bone and fat for cooking (they will be easier to remove
afterwards);

3. Score the rind using a sharp knife;

4. Place picnic in a roasting pan or a large ovenproof pan, rind side up;

5. Add the desired broth and ingredients.

→ For juicy meat, cover completely with your favorite broth and ingredients. Put
the lid on your pan for cooking. If your ham is not fully covered with broth,
turn it over halfway through cooking.

→ For a braised or lacquered picnic, pour 2 to 3 cups of the desired broth, add
your favorite ingredients. Cover with lid and remove it for the last hour of
cooking, baste regularly with cooking juices. You can also cook your ham
uncovered. However, take care to baste it every 15 to 20 minutes with the
cooking juices.


 


 


ON THE STOVE TOP

 

 * Desalting : Optional
 * Temperature : Cover and let it simmer over medium-low heat, 325ºF or 160ºC
 * Cooking time : Allow about 45 min/kg or 20 min/lb
 * Internal temperature : Once cooked, the meat should reach 160ºF or 75ºC

 

PREPERATION :

1. Remove picnic from its package and twine. Remove any other packing materials
that might be included;

2. Leave bone and rind during cooking (they will be easier to remove
afterwards);

3. Place picnic in a roasting pan or a large ovenproof pan, rind side up;

4. Cover completely with your favorite broth and ingredients;

5. Close the lid of the pan during cooking.


 


 


SLOW COOKER

 

*Choose a picnic size according to your slow cooker capacity, or choose the half
picnic.

 

 * Desalting : If desired, but optional.
 * Temperature : Low
 * Cooking time: 8 to 10 hours, or until the meat flakes easily with a fork
 * Internal temperature: When cooked, the meat should reach 160ºF or 75ºC

 

PREPERATION :

1. Remove picnic from package and twine. Remove any other packing materials that
might be included;

2. Leave the rind, bone and fat for cooking (they will be easier to remove
afterwards);

3. Score the rind using a sharp knife;

4. Place picnic in the slow cooker, rind side up;

5. Pour the broth and your favourite ingredients.

→ For juicy meat, cover completely the desired broth. If your picnic is not
completely covered with liquid, you can turn it over halfway through cooking.

→ For a braised picnic, pour 1 to 2 cups of the desired broth, add your favorite
ingredients and baste regularly with water.

COOKING TOUPIE HAM

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First of all, you should know that toupie ham is already cooked and ready to
eat. However, some people prefer to cook it again, either by simmering it or by
cooking a delicious glazed ham.


SIMMERED TOUPIE HAM

 

 * Desalting : None
 * Temperature : Simmer over medium-low heat, either 325ºF or 160ºC
 * Cooking time : About 1 hour, allow 1.5 hour if it’s a large toupie ham

 

PREPERATION :

1. Remove ham from package. Remove any other packing materials that might be
included;

2. Place ham in a large saucepan or stock pot;

3. Cover with desired broth and your favorite ingredients;

4. Simmer for about 1 hour;

5. Remove from pan and let stand for few minutes before carving. Serve warm.

*TIPS : Keep the cooking juices to cook potatoes, baked beans, or even to
prepare a delicious soup!

 


 


 


GLAZED TOUPIE HAM 

 

 * Desalting : None
 * Temperature : Simmer over medium-low heat, either 325ºF or 160ºCC
 * Cooking time : About 1 hour, allow 1.5 hour if it is a large toupie ham

 

PREPERATION :

1. Remove ham from package. Remove any other packing materials that might be
included;

2. Place ham in a roasting pan or large ovenproof pan;

3. Add 2 to 4 cups of broth and the desired ingredients;

4. Prepare the glaze in a separate bowl : Mix 1½ cup of maple syrup or honey, 2
tsp. of brown sugar and 3 tbsp. of melted butter;

5. Place ham in oven and brizzle regurlarly with glaze during cooking;

6. Once cooked, bring the cooking juices to a boil over low heat for a
fewminutes and cook until reduced. Serve sauce with the hamn

* Before putting in the oven, you can simmer the ham for 1 hour in a flavored
broth of your choice to impregnate it with flavors. However, this step is
optional.

SIMMERED, BRAISED OR GLAZED?

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Find out which cooking method is best for each type of ham.


 


 


 


SIMMERED HAM

 

 * Level : easy
 * Buttock ham (also for Picnic ham and Toupie ham)

For a juicy ham, this is THE BEST cooking method to favor. It can be used to
cook bone-in or boneless buttock ham, picnic shoulder ham and even toupie ham.
This method is simple and require simple cooking skills. First, completely cover
the ham with broth and simmer in oven, stove or slow cooker (if yours is large
enough).  Be careful not to confuse this cooking mode with the desalting step.

 

 


BRAISED HAM

 

 * Level : Easy to medium
 * Picnic ham

Braised ham is a cooking method that allows the ham to soak up all the delicious
flavors of your favorite ingredients. A few culinary skills are required during
cooking, but it remains a simple cooking method ideal for picnic shoulder ham.
First, place ham in a large saucepan, add flavored broth about one third the
height of the ham and place in oven. Generously baste with  cooking juices every
15 minutes. Don’t forget to baste ham, otherwise beware of dry ham!


 


 


 


GLAZED HAM

 

 * Level : Easy to medium
 * Toupie ham (also for Buttock ham and Picnic ham)

Glazing consists in browning it in the oven by drizzeling it regularly with
glaze during cooking. This method is ideal for toupie ham since it is already
cooked and ready to eat. Just place ham side up in a large ovenproof pan, pour 2
to 4 cups of flavored broth. Then bake for about 1 hour and drizzle ham
regularly with a glaze (mixture of maple syrup or honey, sugar and butter).

It is also possible to glaze a buttock ham or a picnic ham. Follow the braised
ham cooking instructions and wait until the last hour of cooking to drizzle with
the glaze. For simmered ham, you could complete its cooking in the oven to glaze
it. However, this step may dry out your ham a little.

See our recipes


QUESTIONS & ANSWERS


ABOUT HAM

Answers to the most frequently asked questions about ham to help you get to know
this meat better. Learn more about freezing, storage methods, cooking and more.

SHOULD I DESALT A HAM?

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DESALTING HAM IS OPTIONAL.

desalting is used to reduce the salty taste of a ham before cooking it. However,
it is not mandatory. Some people cook it as is or quickly rinse the ham under
the tap, and others prefer to desalt it. It’s simply a matter of taste!

Our Lévesque ham does not need to be desalted and is ready to cook. Its unique
traditional taste lies in our well-balanced brine which allows uniform salting
in order to soften the meat and enhance its flavors.

 

 

 

THERE ARE TWO TECHNIQUES FORDESALTING YOUR HAM.

 

1 – COLD WATER DESALTING  (∼ 8H)

• Place the ham in a large container and cover with cold water. Make sure the
ham is fully covered by water, otherwise desalting will be uneven;

•  Let stand in the fridge for 8 hours;

• Discard the water and cook ham following your favorite recipe. For ideas, see
our recipe section.

 

 

 

2 – HOT WATER DESALTING  (20 TO 45 MINUTES)

• Remove ham from twine. You forgot to remove it? Don’t panic, some people
prefer to leave it. However, as it may stick to the ham while cooking, you may
have a little trouble removing it later;

• Place ham in a large saucepan and fully cover with water. Bring to a boil and
simmer over medium heat for 20 to 30 minutes, then discard the water. (Repeat
this step a second time if necessary);

• Once desalted, cook ham following your favorite recipe. For ideas, see our
recipe section.

OVEN, STOVE OR SLOW COOKER?

¯¯¯¯¯

Cooking a ham is simple and easy! If you are cooking your first ham, choose the
method that best suits your needs. To enlighten you, here are some answers to
your questions to help you find the best cooking method for you.

 

 

WHICH HAM ARE YOU COOKING?

 

Ohe buttock ham will be tastier and juicier if fully covered in broth during
cooking. Favor a dish or pan have with a lid and make sure it is large enough to
fully cover your ham with water. Picnic ham and toupie ham can be cooked in a
large ovenproof pan, but the lid is not necessary.

 

 

 

HOW MANY PEOPLE DO YOU PLAN TO FEED?

 

Are you cooking for Easter, Christmas or Thanksgiving and are you expecting
several guests? First of all make sure you have enough meat! You should plan
about 150g to 200g per adult for a regular portion and up to 250g for large
appetites. If you cook a bone-in ham, do not forget to take it into account and
plan portions rather between 150g to 250g per guest for regular portions.

*And since we are note expecting guests every day, Lévesque hams are also
available in various sizes (whole, half or quarter) that will better meet your
needs.

 

 

WHICH KITCHEN TOOLS DO YOU NEED?

 

Define the kitchen equipment you have on hand. If you have a large cooking pot,
you can cook your ham on the stove or in the oven. If you have a large pan or
roasting pan, roasting will be ideal. If your biggest container is your slow
cooker, your ham will be just as tasteful.

The cooking appliance used will not change the taste. It is rather the way of
preparing your ham that is essential, by choosing the right flavors and by
regularly basting during cooking.

 

 

 

HOW MUCH TIME DO YOU HAVE?

 

A ham takes a few hours to cook, depending on its weight. The larger the ham,
the longer it will take to cook. Allow a cooking time of about 45 min/kg or 20
min/lbs for the buttock ham as well as the picnic ham. For the toupie ham, plan
about 60 to 90 minutes. If you plan on desalting your ham before cooking, allow
about 1 hour for desalting in hot water or 8 hours for desalting in cold water.

 

Remember, cooking a ham is something very easy to do. Why so many ways ways to
cook it then? Because it is a very simple and versatile dish, the method of
cooking has adapted over time. We tell you! It doesn’t take much to cook a
tasteful ham.

CAN I FREEZE HAM?

¯¯¯¯¯

ABSOLUTELY! BONE-IN HAM AS WELL AS PICNIC HAM CAN BE FROZEN.

Ham can be frozen once cooked and may be kept in the freezer for up to 12
months. In order to maintain its freshness, avoid waiting until the expiration
date before freezing your ham. If you are freezing the whole ham, make sure it
is completely thawed before cooking.

The fridge freezer is ideal for short-term freezing, If you’re planing on using
your ham leftovers quickly after cooking. However, if you plan to stock
sufficient supplies of ham, we recommend to freeze your leftovers in a freezer
whose temperature reaches -18ºC. Before freezing your ham, make sure to place it
in an airtight container, a freezer bag or preferably, a vacuum-pack.

When defrosting, it is completely normal for your ham to lose some of its water.
This is why we recommend defrosting it in the fridge before using it to prevent
your ham from releasing this water in your recipes.

 

TIP FOR FREEZING HAM :

Before freezing your leftover ham, chop or dice or slice them and separate them
into small, separate portions. This way, you can easily defrost the desired
amount, in addition to saving space in your freezer.

WHAT IS HAM SHELF LIFE?

¯¯¯¯¯

Refer to the date written on the packaging. *** ATTENTION : Note that the
expiration date is no longer valid once the packaging is opened.

 

 

FRIDGE

Conservation : 2 to 7 after cooking

After Cooking, the ham can be stored in the refrigerator only for a few days.
Place ham leftovers in an airtight dish. Avoid mixing with other food or dish as
this may affect its shelf life.

 

 

FREEZER

Conservation : Up to 12 months in the freezer

NOTE: Cook your ham within 24 hours of defrosting.

For freezing your ham, favor a freezer whose temperature can reach -18 ° C. As
for the fridge freezer, as its temperature is less cold, it may be suitable if
you plan to use your ham leftover quickly.

We recommend vacuum packaging before freezing your ham leftovers. A freezer bag
can also do the trick, if you remove as much air as possible before sealing.

When defrosting, you ham is likely to lose some of its water. It is totaly
normal. Therefore, we recommend defrosting ham in the fridge before using it.
This way you will avoid excess water to strain into your recipes making them too
liquid.

If you are freezing the whole ham, make sure it is completely thawed before
cooking.

WHAT TO DO WITH THE COOKING JUICES?

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The cooking juices* can be stored and incorporated into many recipes. Indeed, it
is an excellent basic broth, just like chicken, beef or vegetable broths.
However, always be sure to taste your ham broth before adding it to other
recipes. Fruits, syrups and sugar are perfect for enhancing the taste of ham,
but will give a sweeter taste to your broth.

 

SOUPE BROTH

Ham cooking juices will give a perfect aroma to a pea soup or even a vegetable
soup. Add small pieces of ham and voila!

 

 

BOILED POTATOES

Accompany your ham with delicious boiled or mashed potatoes. When your ham is
ready, use the cooking juices to boil your potatoesfor a  delicious smoky taste!

 

 

BAKED BEANS

After soaking, cook your beans in the cooking juices so that they soak up the
flavors of the ham. For this recipe, maple flavored cooking juice would be
perfect!

*It is better to use the cooking juice, not the water used to desalt the ham.
Desalting water may be very salty and will be less tasty.

REMOVE THE RIND BEFORE OR AFTER?

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REMOVE THE RIND AFTER COOKING.

some recipes may suggest to remove the rind before cooking. However, at Salaison
Lévesque, we can assure you that the rind is the secret and an ESSENTIAL
ingredient for a tasteful, tender and juicy ham!

Before cooking, score the rind of the ham using a sharp knife knife and crosscut
again. This will allow the rind to reduce and release its aromas to permeate the
meat. The rind will also come off more easily after cooking. Be sure to keep it
and serve as a side dish with the ham. A pure delicacy!

Note that we also offer a range of rindless hams.

WHICH AROMAS TO FAVOR?

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the secret of the best ham cooking juice lies in the ingredients chosen!

for a tasty cooking juice, make sure that your cooking juice has these 3
elements : a sweet liquid, an acidic liquid, fruit or vegetable aromas, herbs
and spices. With these three elements, you will cook delicious hams and the only
limit will be your imagination. Test, taste and invent your own recipe!

here are some examples of the aromas that match wonderfully with ham. Be
careful, the aromas bellow do not all go well together.

 

 

 

AROMAS TO FAVOUR

LIQUIDS

 

SWEET WATER (SYRUP, HONEY)

BEER

CIDER ET MUST

ORANGE JUICE

 

 

FRUIT JUICE

WHITE WINE

CHICKEN OR VEGETABLES BROTH

SYRUPS & SUGARS

 

MAPLE SYRUP

HONEY

BROWN SUGAR

MOLASSE

JAMS & JELLIES

DRIED FRUITS

 

APRICOTS

GRAPES

CRANBERRY

 

 

FRESH FRUITS

 

APRICOTS

CITRUS

PINEAPPLE

CRANBERRIES

CHERRIES

PEAR

APPLE

VEGETABLES

 

GARLIC

ONIONS

CELERY

FENEL

 

 

SPICES & HERBS

 

ANISE

CINNAMON

CARDAMOM

CUMIN

CLOVE

BAY LEAVES

GINGER

MUSTARD

OREGANO

PAPRIKA

CHILI PEPPER

ALLSPICE

BLACK PEPPER

ROSEMARY

SAVOURY

SAGE

GARLIC SALT

ONION SALT

THYME

FIVE-SPICES



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Montréal, Qc

Canada H3N 1T7

 

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