Collection search - Shopping for Ham

Record information – Brief

1

Shopping for Ham

Item number (ISN):

562621

Hierarchical level:

Item (Accession level)

Item number (ISN):

562621

Type of material:

Sound recordings

Found in:

Archives / Film, Video and Sound

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Record information – Details

Fonds/collection:

CANADA. AGRICULTURE CANADA

Accession:

1978-0095

Media:

Sound

Release date:

1973-04 ?

Production company:

Information Services of Agriculture Canada

Production credit:

reporter, Marietta Hildreth

Description:

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If you have decided to serve ham for Easter dinner you're sure to find the kind and size available to suit your needs. A true ham is one that comes from the hind leg of the hog after its cured and smoked. A ham may be sold whole or cut in half or even quartered. Slices may be cut out of the centre and sold as ham slices or ham steaks. The shank half, or lower part of the ham, has a smaller proportion of meat to bone and usually costs less per pound than the butt half, the upper portion of the leg. Most hams are fully cooked by the processer, but it is important that the directions on the label are read and followed. A Ham marked "ready to serve" or "fully cooked" can be served without further cooking. If desired it can be heated in a 325 oven until the internal temperature is 140 F. This takes about 10 to 15 min. per pound. Other hams may be labelled "cook and serve" or "cook before eating" and these must be cooked. Just place them in a 325 F oven until the internal temperature regis¬ters 170 F. <1mn 21s>

Language:

English

Notes:

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1. Description based on script.

Detailed holdings information:

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Vault ISN:

935939

Format:

SOUND

Location number:

1978-0095/1001

Number of items:

1

Kind of sound:

R/R

Made from:

DEPOSIT

Status:

ORIG
Ordering and viewing options

Conditions of access:

Open

GENCAT identity number:

GAD 0FD063

Restrictions on consultation:

~No Restrictions / Pas de restrictions

Reproduction access:

With written permission of Copyright Owner / Avec la permission écrite du détenteur des droits d'auteur

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Date modified:: 2024-07-24