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Subel. P1
8 questions
Subelement P1

HAM VARIETIES AND CLASSIFICATIONS

Section P1B

Fresh ham types and cuts

What part of the pig does a fresh ham come from?

  • The belly
  • Correct Answer
    The hind leg
  • The front shoulder
  • The loin
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Which of the following is NOT a typical cut from a fresh ham?

  • Shank portion
  • Butt portion
  • Correct Answer
    Jowl
  • Center slice
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What is the approximate cooking time for a 10-pound fresh ham roasted at 325°F (163°C)?

  • Correct Answer
    25-30 minutes per pound
  • 10-15 minutes per pound
  • 45-50 minutes per pound
  • 5-7 minutes per pound
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Which cut of fresh ham typically contains more fat?

  • Center slice
  • Shank portion
  • Leg steak
  • Correct Answer
    Butt portion
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What is a "picnic ham"?

  • A ham prepared specifically for outdoor eating
  • A cured ham that's ready to eat without cooking
  • Correct Answer
    A cut from the front shoulder of the pig, not actually ham
  • A small ham weighing less than 5 pounds
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What internal temperature should a fresh ham reach when fully cooked according to USDA guidelines?

  • Correct Answer
    145°F (63°C) with a 3-minute rest
  • 125°F (52°C) with a 5-minute rest
  • 165°F (74°C) with no rest required
  • 180°F (82°C) with a 10-minute rest
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Which of the following best describes the meat grain in a fresh ham?

  • Cross-hatched
  • Correct Answer
    Running lengthwise along the muscle
  • Circular from center to exterior
  • Random with no discernible pattern
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When butchering a pig, what distinguishes the ham cut from the rest of the leg?

  • Only the portion below the hock is considered ham
  • Only meat with the skin removed is classified as ham
  • Only boneless portions are properly called ham
  • Correct Answer
    The cut is made at the aitch bone, separating it from the loin
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