Superior Cooked Ham

Unlike cured ham, cooked ham is injected with a mild brine then slowly steamed or cooked in broth (often around 68°C-72°C) to preserve its juiciness. Its texture is characterized by great tenderness and a fragile protein mesh. Finely chopped, it admirably binds stuffings and croquettes (croquetas). Cut into thick slabs, it can be quickly seared in butter to develop a sweet-and-sour caramelized crust while keeping a soft core.