Have you ever opened up a can of ham and found a strange jelly-like substance surrounding the meat? If so you’re not alone. Many people wonder what exactly this mysterious jelly is and why it’s included with canned ham products.
In this comprehensive guide, we’ll explain everything you need to know about the jelly in canned ham We’ll cover what it’s made of, its purpose, whether it’s safe to eat, and how it impacts the taste. We’ll also provide alternatives to traditional canned ham with jelly
By the end of this article, you’ll be a canned ham jelly expert! So let’s get started unraveling the mysteries of this unique food item.
What is Canned Ham and How is it Made?
Before we dive into the jelly, let’s quickly cover what canned ham is and how it’s made.
Canned ham is a type of processed pork product that is cured, pressed into a can, and steam cooked. The pork is first deboned, seasoned, and molded to fit neatly into the can. Gelatin is often mixed in to help retain moisture and flavor.
The can is then sealed and steam cooked. This process not only cooks the ham but also sterilizes it for shelf stability. The end result is a fully cooked ham product that can be stored at room temperature for up to 2 years.
Canned ham comes in a few varieties:
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Shelf-stable: Sterilized and able to be stored at room temp. Lasts 1-2 years.
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Refrigerated: Pasteurized but not fully sterilized. Must be refrigerated and lasts 6-9 months.
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Glazed: Coated with a sweet or savory glaze. Adds flavor.
No matter the variety, the basic production method remains the same. The gelatin and steam cooking play key roles in forming the infamous jelly layer.
What is the Jelly in Canned Ham?
Now let’s discuss the jelly itself. What exactly is this translucent, wiggly layer surround the ham?
Quite simply, the jelly is a mixture of gelatin and natural juices from the ham. During the steam cooking process, the dry gelatin granules hydrate and dissolve into the ham’s fluids. This forms a thick, jelly-like substance.
Gelatin is derived from collagen, an animal protein found in skin and bones. It has unique gelling properties that allow it to solidify canned ham juices into a wiggly, sliceable jelly.
The jelly forms a protective coating around the ham. It acts as a cushion against damage while also preventing air exposure. This blocking of oxygen helps keep the ham fresh and extend shelf life.
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The jelly is a blend of gelatin and ham juices.
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It forms through hydration and heating of gelatin granules.
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The jelly protects and preserves the ham.
The Purpose of Canned Ham Jelly
Now that we know what the jelly is made of, let’s discuss why it’s used in canned hams in the first place.
The main role of the jelly layer is preservation and protection. As mentioned, it blocks oxygen from reaching the ham. This prevents spoilage and mold growth.
It also acts as a cushion against damage during shipping and handling. The jelly protects the delicate meat from bruising, punctures, or crushing injuries.
Additionally, the jelly helps lock in moisture and flavor. Without it, the ham would dry out from air exposure. The jelly keeps everything contained.
Finally, the jelly allows for neat, sliceable portions. Its firm texture holds sliced ham together and provides an easy-to-handle shape.
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Prevents spoilage by blocking oxygen
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Protects ham from damage during shipping
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Locks in moisture and flavor
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Allows for tidy, sliceable cuts
It may seem strange initially, but the jelly plays several important roles in canned ham production.
Is the Canned Ham Jelly Safe to Eat?
Of course, safety is a major concern when it comes to any unknown food substances. So let’s look at whether or not the jelly in canned ham is safe to consume.
The short answer is yes, the jelly layer is completely edible and safe to eat. Gelatin is a harmless, purified protein used widely in food manufacturing. The USDA approves its use for food safety purposes.
However, it’s always smart to check the specific ingredient label on any canned ham product. Make sure to watch out for any potential allergens or additives that you may want to avoid.
As with any food, inspect canned ham jelly closely before eating. Discard any jelly that is moldy, oddly colored, or emits a foul smell. This may indicate spoilage or contamination.
Provided the jelly appears normal, it can be safely consumed or used for glazes, sauces, and more. Just take the same precautions as you would with any meat product.
Here are a few quick jelly safety tips:
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Check labels for allergens or additives
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Inspect jelly before use
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Discard any abnormal looking jelly
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Handle/cook jelly properly to avoid illness
So in conclusion, yes – the mysterious jelly in canned ham is totally safe to eat!
Does the Jelly Impact Canned Ham’s Flavor?
Another common question is whether or not the jelly influences the flavor of the canned ham it encases.
Many people find the jelly to be quite salty. This makes sense given that it contains ham juices full of sodium and seasoning. The gelatin itself is rather neutral in taste.
Overall, the jelly can intensify the salty, smoky, umami flavors in the ham. For some, this enhances the meaty tastes they enjoy. For others, the jelly may overpower the ham or create an unappetizing texture.
So in the end, it comes down to personal preference! The jelly certainly contributes its own savory, salty taste. Feel free to sample a small amount of jelly before using it to see if you enjoy the flavor profile.
You can also always scrape off or drain excess jelly from canned ham if you find it unpalatable. Removing some of the jelly may allow more of the ham’s natural flavors to shine through.
Alternatives to Traditional Canned Ham
If you find the jelly unappealing, no worries! There are several alternatives to traditional canned ham complete with jelly:
Glazed Ham – Opt for canned ham coated in savory glazes like brown sugar, honey mustard, etc. This adds flavor and masks the jelly.
Spiral Sliced Ham – Higher quality than canned. Precooked for convenience. No jelly.
Canned Chicken/Turkey – Contains light jelly but is easier to rinse off poultry.
Fresh Deli Ham – Buy sliced ham from the deli counter for homemade meals. No jelly.
Country Ham – Traditional dry cured ham with bolder flavor. Uncommon in canned form.
Ham Steak – Fully cooked vacuum packed steaks. Convenient and no jelly.
With so many options, you can easily find a canned-like ham product without the offputting jelly layer. Canned ham does offer convenience, but it’s not the only choice!
A Complete Guide to Canned Ham Jelly
We’ve covered a lot of ground here today. Let’s quickly recap everything you now know about the mysterious jelly in canned ham:
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It’s a blend of gelatin and ham juices.
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The jelly forms when gelatin dissolves into ham fluids.
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It protects, preserves, and flavors the ham.
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The jelly is safe to eat provided it isn’t spoiled.
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It can amplify salty, smoky flavors (for better or worse).
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Alternatives exist if you wish to avoid the jelly.
Next time you crack open a tin for sandwiches or ham salad, you can impress everyone with your extensive knowledge of canned ham jelly!
Ingredients Cured with Water, Salt, Dextrose, Sodium Phosphates, Sodium NitriteCured with Water, Salt, Dextrose, Sodium Phosphates, Sodium Nitrite
Promotions, product information and packaging are subject to change. Please refer to the packaging on store shelves for the most up-to-date information.
A family tradition. This ham is fully cooked and may be served cold immediately. Individual craftsmanship is kept in every step of the production process: smoking, trimming, and packaging are all done by hand.
- Natural source of protein.
- Smoky, tender and delicious.
- Gluten free.
- Keep refrigerated.
WHAT CAN WE HELP YOU FIND? Serving Suggestion
Here’s The Truth About Canned Ham
FAQ
What is the gel around canned ham?
Why is there jelly in my ham?
What is the jelly in ham?
What is the jelly stuff in Spam?
How do you make Ham jelly?
The larger a tin of ham is, the more likely it is to have been one piece of meat. To make them, dry gelatin (about ¼ oz) is added to a can before the ham is sealed into it. The tin is then sealed, and cooked by steam. During cooking, juices from the ham mix with the gelatin and upon cooling form a salty opaque jelly.
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.
What is canned ham?
Canned Ham was first produced in America in 1926 by the George A. Hormel & Company. They called it “Hormel Flavor-Sealed Ham.” “Last Saturday we served Hormel’s Flavor Sealed Ham. Many of those who tried this ham in our market last Saturday, have already placed their orders for delivery tomorrow.
How is canned ham made?
All canned ham is boneless. It can be a whole piece of ham or more usually, pieces pressed together to form a “solid” whole piece. The larger a tin of ham is, the more likely it is to have been one piece of meat. To make them, dry gelatin (about ¼ oz) is added to a can before the ham is sealed into it. The tin is then sealed, and cooked by steam.