Hams: They can be fresh, cook-before-eating, cooked, picnic and country types. There are so many kinds, and their storage times and cooking times can be quite confusing. This background information serves to carve up the facts and make them easier to understand.
Hams may be fresh, cured or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. There will be the word “fresh” in the name of fresh ham, which means that it has not been cured. “Turkey” ham is a ready-to-eat product made from cured thigh meat of turkey. The term “turkey ham” is always followed by the statement “cured turkey thigh meat. “.
Cursed ham is usually a deep rose or pink color. Fresh ham, which isn’t cured, is the color of a fresh pork roast, which is pale pink or beige. Country hams and prosciutto, which are dry-cured, are pink to mahogany.
Hams are either ready-to-eat or not. Ready-to-eat hams include prosciutto and cooked hams; they can be eaten right out of the package. People must cook fresh hams and hams that have only been treated to destroy trichinae (this could mean heating, freezing, or curing in the processing plant) before they can eat them. Hams that must be cooked will bear cooking instructions and safe handling instructions.
If a ham isn’t ready to eat but looks like it is, it will have a big message on the main display panel (label) saying that it needs to be cooked, examples g. , “cook thoroughly. ” In addition, the label must bear cooking directions.
Sodium or potassium nitrate (or saltpeter), nitrites, and sometimes sugar, seasonings, phosphates, and cure accelerators are added to make something cure. g. , sodium ascorbate, to pork for preservation, color development and flavor enhancement.
Nitrate and nitrite contribute to the characteristic cured flavor and reddish-pink color of cured pork. Clostridium botulinum is a deadly microorganism that can grow in foods in some situations. Nitrite and salt stop it from growing.
Pork can be injected with flavoring and curing solutions or massaged and tumbling the solutions into the muscle. Both methods make the pork more tender.
For dry curing, which is how country hams and prosciutto are made, fresh ham is rubbed with a dry-cure mix of salt and other things. Dry curing produces a salty product. In 1992, U. S. The USDA’s Food Safety and Inspection Service (FSIS) approved a trichinae treatment method that lets potassium chloride be used instead of up to half of the sodium chloride. This lowers the amount of sodium in the food. Since dry curing takes away the moisture, the weight of the ham is reduced by at least 20%, but usually by up to 25%. This makes the flavor more concentrated.
Dry-cured hams may be aged more than a year. Six months is the traditional process but may be shortened according to aging temperature.
These hams that haven’t been cooked can be kept at room temperature without getting spoiled by bacteria because they don’t have much water in them. Dry-cured ham is not injected with a curing solution or soaked in a curing solution to make it, but it can be smoked. Today, dry-cured hams may be sold as items that need to be prepared by the customer before they are safe to eat. Just like with any other meat, it’s important to read the label on a ham to see how it should be cooked.
Uncured ham has become an increasingly popular alternative to traditional cured ham in recent years. As more consumers look to reduce nitrates and nitrites in their diets, uncured ham provides a fresh, natural pork option But is uncured ham really safer than cured ham? Does it still carry risks if improperly handled? Let’s take a closer look at what uncured ham is, its health implications, safety considerations, and how to choose quality uncured ham.
What is Uncured Ham?
Uncured ham is pork that has been preserved without the use of curing agents like nitrites or nitrates. It’s sometimes referred to as “no-nitrate-or-nitrite-added” ham. Traditional cured ham relies on sodium nitrite to prevent bacterial growth and give the ham its characteristic pink color and smoky flavor.
Instead of artificial curing agents uncured ham is preserved with
- Salt – to inhibit bacterial growth
- Natural preservatives – such as celery powder, cherry powder, citric acid, or vinegar
- Refrigeration – to slow spoilage
Without nitrites, uncured ham depends on careful temperature control and hygienic handling to stay fresh. The natural preservatives also lend some subtle flavor differences from cured ham.
Potential Health Benefits of Uncured Ham
Why do some consumers favor uncured ham? There are a few proposed health benefits driving its popularity:
- Avoids nitrates/nitrites – Which have been linked to increased cancer risk when consumed in high amounts.
- Lower sodium – Uncured ham often contains less sodium than traditional cured ham.
- No artificial ingredients – Some prefer to avoid synthetic preservatives and additives.
However, it’s important to note that more research is needed to substantiate many proposed benefits of uncured ham. The lower sodium and lack of artificial ingredients are well documented. But the implications for cancer risk are still inconclusive.
For most people eating ham occasionally, the low nitrite content of uncured ham is unlikely to significantly impact health. But those looking to limit nitrates and nitrites may still prefer uncured ham for peace of mind.
Is Uncured Ham Safe to Eat? Handling Considerations
While uncured ham avoids some controversial ingredients, it does carry some unique food safety considerations:
Buy Properly Refrigerated Uncured Ham
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Always verify uncured ham is refrigerated at 41°F or below in the grocery store. Without nitrites, it relies on cold temperatures for safety and freshness.
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Avoid ham with discoloration or unpleasant odors. Signs of spoilage indicate possible bacterial growth.
Cook Thoroughly to 165°F
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Cooking uncured ham to an internal temperature of 165°F kills potential pathogens like Salmonella or Listeria.
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Undercooked uncured ham poses greater food poisoning risk than cured ham. Use a meat thermometer to verify doneness.
Prevent Cross-Contamination
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As with raw poultry, wash hands and utensils after handling uncured ham to avoid cross-contamination.
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Keep raw uncured ham separate from ready-to-eat foods during storage and preparation.
Refrigerate Promptly After Use
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Always refrigerate uncured ham leftovers within 2 hours – the “danger zone” for bacterial growth is 40-140°F.
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Divide large amounts of leftovers into shallow containers for quick cooling.
Following basic food safety practices like these can keep uncured ham safe to enjoy. It offers an appealing minimally-processed option for ham lovers concerned about additives.
How to Choose Quality Uncured Ham
Not all uncured ham is created equal when it comes to freshness and flavor. Here are a few tips for picking the best uncured ham:
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Seek reputable specialty brands – Large mainstream brands now offer uncured ham, but dedicated natural and organic brands typically offer superior quality.
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Check the ingredients – Quality uncured ham will list only pork, water, sea salt, natural preservatives like celery juice, and no artificial preservatives.
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Opt for “slow-cured” – Slow-cured over 1-2 days produces better texture and flavor than “rapid-cured” uncured ham.
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Select products with a pinkish hue – Some natural uncured hams will appear slightly pinkish from the celery powder rather than bright pink like cured ham.
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Look for marbling – A little visible fat marbling provides flavor and moisture. Avoid ham with big unsightly fat chunks.
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Consider boneless or spiral-cut – For easier portioning and cooking.
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Check smoke flavoring – If you want smoky-tasting uncured ham, verify the product is naturally smoked.
With attention to these label cues and quality signs, you can find great-tasting uncured ham with the freshness and flavor to match cured varieties.
Cooking and Serving Tips for Uncured Ham
Uncured ham offers versatility in the kitchen. It can be enjoyed hot or cold smoked, baked, or in casseroles, soups, and more. Here are some serving ideas:
- Bake a honey glazed ham with cloves and pineapple
- Enjoy thin slices of uncured ham on sandwiches, burgers, or pizza
- Dice and add to omelets, frittatas, pasta, or fried rice
- Simmer chunks of uncured ham in bean or lentil soups
- Make a showstopper charcuterie board with cured meats, cheeses, fruits and nuts
- Grill thick uncured ham steaks brushed with a spicy dry rub
- Pair thin slices with melon, biscuits, or croissants for a classic continental breakfast
Uncured ham can be used in all the same ways as cured ham. Just take care to cook it thoroughly and handle it a bit more gently. With the right precautions, you can safely enjoy the fresh flavor of additive-free uncured ham.
The Bottom Line on Uncured Ham
Here’s a quick summary of the key points on the safety and quality of uncured ham:
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Uncured ham offers a minimally-processed alternative by avoiding nitrates/nitrites used in traditional cured ham.
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Potential health benefits are still inconclusive, but some prefer uncured ham to limit additives.
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Proper refrigeration, thorough cooking, clean handling, and quick cooling of leftovers are key for safety.
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Opt for reputable natural brands and check the label for quality. Seek good marbling, minimal ingredients, and “slow-cured.”
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Cook, bake, glaze or serve uncured ham in all the same ways you would regular cured ham.
While not necessarily safer than cured ham when handled improperly, uncured ham can be an appealing choice for some. Following sound food safety practices helps ensure you can enjoy the fresh flavors of uncured ham without worry. With delicious recipes and sensible precautions, it can be a tasty, natural addition to a healthy lifestyle.
Cooking or Reheating Hams
You can eat fully cooked, vacuum-packed hams (whole or half) and canned hams cold, right from the package. These are both made in federally inspected plants.
If you want to reheat these cooked hams, however, set the oven to no less than 325°F and heat it until a food thermometer reads 140°F inside.
Unpackaged, cooked ham is potentially contaminated with pathogens. Heat to 165°F any cooked ham that has been repackaged somewhere other than the processing plant or any cooked ham that has been left over.
Spiral-cut cooked hams are also safe to eat cold. The unique slicing method, invented in 1957, reduces carving problems. When whole or half hams are heated, the glaze melts and runs off the meat, making the meat dry. This is why these hams are best served cold. If you want to reheat hams that were packed in processing plants that were inspected by the USDA, you must heat them to 140°F using a food thermometer. Hams that have been repackaged outside of the plant or that have been spiral-cut and left over must be heated to 165°F. In a regular oven, heat a spiral-sliced ham at 325°F for about 10 minutes per pound. Cover the whole ham or a portion of it with heavy aluminum foil. Individual slices may also be warmed in a skillet or microwave.
Smoked or fresh hams that need to be cooked before eating must reach 145°F and rest for 3 minutes before they can be served. Cook in an oven set no lower than 325°F. Hams can also be safely cooked in a microwave oven, other countertop appliances and on the stove. Consult a cookbook for specific methods and timing.
Country hams can be soaked in the fridge for 4 to 12 hours or longer to lower the amount of salt they have before they are cooked. Then they can be cooked by boiling or baking. Follow the manufacturers cooking instructions.
Smoking and Smoke Flavoring
After curing, some hams are smoked. When ham is smoked, it is hung in a smokehouse and allowed to soak up smoke from smoldering fires. This gives the meat more flavor and color and slows down the rancidity process. Not all smoked meat is smoked from smoldering fires. A popular process is to heat the ham in a smokehouse and generate smoke from atomized smoke flavor.
Pathogens that can make you sick can be found in pork, as well as other meats and poultry. These are Escherichia coli, Salmonella, Staphylococcus aureus, and Listeria monocytogenes. They are all destroyed by proper handling and thorough cooking to an internal temperature of 160°F. The following pathogens are associated with ham:
- The trichinella spiralis family includes parasites that can be found on hogs. To kill trichinae, all hams must be processed according to USDA rules.
- Staphylococcus aureus (staph): These bacteria are killed by heat and processing, but they can come back if they are handled incorrectly. Then they can make a poison that can’t be killed by cooking it any further. Dry curing of hams may or may not destroy S. auxreus, but the high salt content on the outside stops these bacteria from growing. When the ham is cut into slices, the moister inside will make it easier for staphylococcus to grow. Thus, sliced dry-cured hams must be refrigerated.
- Mold — Can often be found on country cured ham. Most of these are safe, but some molds can make mycotoxins. Molds grow on hams during the long process of curing and drying them because the high salt and low temperatures don’t bother these tough organisms. DO NOT DISCARD the ham. Use hot water to clean it and a stiff vegetable brush to get rid of the mold.
When buying a ham, figure out what size you need by looking at how many servings that type of ham should make:
- 1/4-1/3 lb. per serving of boneless ham
- 1/3-1/2 lb. of meat per serving of bone-in ham
Is uncured ham safe to eat without cooking?
FAQ
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