Country-cured ham is a preserved meat made by smoking and aging a leg of pork. Traditional in the South, this ham is usually served at breakfast with biscuits. Sold ready to cook, it can be incorporated in an appealing array of appetizing recipes. All country hams are cured, but not all are smoked.
Eating Country Ham Raw Health Risks Benefits and Alternatives
Country ham is a beloved staple of Southern cuisine prized for its intensely salty, smoky flavor. While cooking renders it more palatable for some others prefer eating country ham raw. But is consuming raw country ham actually safe? Let’s explore the health implications, benefits and alternatives to eating uncooked country ham.
Can You Eat Raw Country Ham?
The short answer is yes, raw country ham can be safely consumed. The lengthy dry-curing process used for country hams preserves the meat and prevents bacterial growth without the need for cooking. Country hams are rubbed with salt, smoked, and then aged for months or years. This draws out moisture, concentrates flavor, and allows enzymes to break down the meat.
However, a few precautions apply:
-
Purchase country ham from reputable producers following proper safety regulations.
-
Before eating raw ham, look for signs of spoilage like mold or sliminess.
-
Trim any hardened exterior fat or mold growth prior to consumption.
-
Slice raw ham paper-thin and eat in moderation due to high sodium content.
So while raw country ham carries some nominal risks like other cured meats if handled improperly, overall it can be safely enjoyed uncooked.
Country Ham Curing and Aging Process
All country hams produced in the U.S. must follow a standardized dry-curing process regulated for safety. Here are the typical steps:
-
Fresh pork legs are rubbed with salt and optional spices.
-
Hams are smoked with hardwood like hickory to impart flavor.
-
They cure for at least 2 months in cold temperatures around 35-45°F .
-
Aging continues for months or years at warmer temperatures up to 100°F.
-
Exterior mold growth is typical and wiped off before eating.
This old-fashioned process both preserves and intensifies the flavor of country ham over time. Eating it uncooked provides the purest expression of the meat’s terroir.
Health Benefits of Country Ham
When consumed in moderation, country ham offers these nutrition benefits:
-
High-quality complete protein for building muscle.
-
B vitamins like niacin, B6 and B12 for energy.
-
Iron supports healthy blood and circulation.
-
Zinc boosts immunity and wound healing.
-
Healthy fats like oleic acid boost heart health.
The rich flavor means you can use less while still enjoying the nutritious ham.
Potential Health Risks of Raw Country Ham
Eating raw or undercooked meat does introduce some health hazards to consider:
-
Bacterial infections from contamination or improper curing. Proper handling reduces this risk.
-
Toxoplasmosis from parasites, although this is rare in properly cured ham.
-
Higher sodium intake may increase blood pressure.
-
Nitrates used in curing are controversial regarding cancer risk.
For most people, the risks can be mitigated by purchasing high-quality artisan country ham and consuming in moderation. Those with high blood pressure or compromised immunity should take extra care.
Tips for Enjoying Raw Country Ham Safely
Here are some tips for savoring country ham raw while minimizing any risks:
-
Seek out high-end country ham from reputable artisan producers.
-
Inspect the ham thoroughly before eating for any signs of spoilage.
-
Trim any hardened fat, irregularities or mold growth prior to consumption.
-
Slice the ham paper-thin to concentrate flavor and texture.
-
Eat raw ham in moderation due to its high sodium content.
-
Refrigerate ham properly and consume within 3-5 days for food safety.
With proper selection, handling and slicing, you can safely enjoy the pure salty-smokey essence of country ham au naturel.
Cooking and Serving Alternatives
If you prefer to cook your country ham or want to balance the intense saltiness, consider these preparation alternatives:
-
Bake ham slices or chunks in a brown sugar glaze for added sweetness.
-
Fry ham steaks in an iron skillet until lightly crispy at edges.
-
Stew country ham pieces in beans, greens or vegetable soup.
-
Add diced ham to pasta sauces, omelets, biscuits or cornbread.
-
Stuff ham slices into sandwiches or wraps with veggies and cheese.
-
Simmer ham bone for seasoning in stocks, beans or collard greens.
-
Dice or shred ham for salads, pizza, casseroles and hash.
Cooking mellows the salty impact of country ham, allowing you to highlight its umami richness in recipes.
The Takeaway on Eating Raw Country Ham
When cured, smoked and aged properly, country ham can be safely consumed raw due to the preservation effects of the dry-curing process. For those who don’t mind the intensely salty hit, eating paper-thin slices raw provides the purest expression of country ham’s flavor. However, reasonable precautions are advised, including purchasing high-quality ham, inspecting carefully before eating, trimming mold or irregularities, and consuming in moderation. For many, cooking country ham results in a more palatable experience that allows the flavor to shine in recipes. Either way, this Southern specialty offers a nutritious and delicious pork option.
How to Cook Country-Cured Ham
Some country-cured ham is sold already soaked and vacuum-packed, while others is sold in the net it was cured in. In either case, the ham is still very salty, and you must wash and soak it for at least one to two days, making sure to keep it cold and change the water every 12 hours. Finally, boil the ham for 20 to 25 minutes in clean water. A layer of mold forms on country cured ham during the long process of curing and drying because of the high salt content and low temperatures. This is normal and an indication of proper aging, much like fine cheeses. However, the mold resulting from the aging must be removed before the meat is cooked. It is not safe to consume the mold itself, but the ham is perfectly fine to eat.
To put it simply, the aging and curing process “cooks” the ham. You could eat it after soaking and cleaning it, but most people and recipes say to fry, bake, sauté, grill, or pan-fry it. No matter your recipe, be sure that the ham reaches an inner temperature of 160 F.
What Is Country-Cured Ham?
Country-cured ham is an aged pork product with a unique salty flavor. It is made today using safe and modern methods, but the recipe comes from the American colonists, who needed foods that would stay fresh through seasonal changes and not having proper refrigeration. The legs are made by hand in the South. First, they are cured in a mixture of salt, sodium nitrate (or nitrite), and sometimes sugar and other spices. Then most are hardwood smoked.
Can You Eat Country Ham With Mold On It?
FAQ
Does country ham need to be cooked?
Can you eat country ham right out of the package?
Is it safe to eat uncooked ham?
Can you eat salt cured country ham without cooking?
Can country ham be cooked raw?
No, simply drying or curing country ham is not enough to make it safe to eat raw. Proper cooking to an internal temperature of 160°F is still required even for very aged country ham to eliminate the risk of foodborne illnesses. How can you tell when country ham is fully cooked?
Is ham gluten free?
Ham naturally by itself is gluten-free. Although, many companies made their ham with gluten-containing ingredients like broth, spices, and glazes. So, you must prefer brands that indicate they are gluten-free on the packaging.
Can you eat country ham uncooked?
Country ham differs in that the salt and aging process doesn’t make it safe for eating raw. Prosciutto and jamón serrano undergo specialized curing that allows them to be consumed uncooked, but country ham requires cooking for safety. Can you eat country ham dried but not cooked?
Do hams need to be cooked?
Typically, when you buy a fresh, raw ham, it is uncured and uncooked. Canned and spiral cut hams, on the other hand, are typically precooked and only require heating through. If you have a fully cooked ham, all you need to do is heat it to serving temperature (145°F). If you want, you can add a glaze or other embellishments.