lb. of cooking ham sliced into cubes
Cooking ham is a significant source of complete protein and B vitamins (particularly thiamine and niacin), though it is relatively high in sodium due to the curing process. It provides moderate amounts of iron and selenium.
About
Cooking ham refers to cured and cooked pork shoulder or hindquarters, typically sold as boneless cuts suitable for culinary applications. The meat undergoes curing with salt and nitrates, followed by smoking and cooking, resulting in a firm, sliceable product with a characteristic salty, savory flavor and pale pink to reddish hue. Cooking ham differs from country ham (dry-cured) in its milder cure and higher moisture content, making it more versatile for general kitchen use. The product is available in various grades and smoke levels, with bone-in, boneless, and pre-sliced varieties widely distributed.
Culinary Uses
Cooking ham cubes are employed in a broad range of dishes across multiple cuisines, including soups (split pea, bean, and vegetable varieties), stews, fried rice, pasta dishes, and casseroles. The ingredient provides both protein and umami depth; its salty profile reduces the need for additional seasoning in finished dishes. In American cuisine, cubed cooking ham appears frequently in breakfast preparations with eggs and potatoes, while European traditions incorporate it into gratins, quiches, and choucroute. The cubed form facilitates even distribution throughout dishes and rapid cooking, though prolonged simmering may dry the meat slightly.