Ham is a beloved deli meat and centerpiece of many holiday meals. But when you get one home from the store, you may notice it has an outer layer known as the ham casing. This thin external layer surrounds the meat and can seem annoying to deal with. But the casing actually serves an important purpose in processing, storing and cooking ham.
In this article, we’ll unpack everything you need to know about ham casings. We’ll look at what ham casing is made of, why it’s used, the different types available, and how to remove it. You’ll learn how cook ham with and without the casing. We’ll also share some casing-free ham options for convenience. Let’s get started!
What is Ham Casing?
Ham casing refers to the outermost layer that covers the meat. It is applied during commercial processing and packaging. The casing forms a protective barrier between the ham and the outside environment. This shield prevents contamination from dirt, bacteria, molds and other undesirable elements that could degrade quality.
Collagen film, fibrous casing, and formable plastic casings are the most common materials used Collagen sheets provide a smooth covering that conforms evenly to the meat Fibrous casings are tougher and better suited for large smoked hams. Plastic casings can be molded to shape uniform retail hams.
Why Do They Put Casing on Ham?
There are two primary reasons ham processors encase the meat in a protective layer:
1 To Retain Moisture and Flavor
Like a seamless seal, the casing helps retain the natural juices and flavor compounds within the ham during storage and slicing. This prevents the meat from drying out before you cook it.
2. To Provide an Even Shape
The casing gives the ham a uniform shape for attractive presentation. Hams encased in a moldable plastic casing or fibrous sheath emerge with a consistent form ideal for delis and holiday dinners.
The casing also gives support to keep the ham intact when moving and slicing. Overall, it provides quality control and convenience from the processing facility all the way to carving at the table.
Types of Ham Casing
There are a few different varieties of casing used in ham production:
Collagen Film – Collagen film, or sheet, is a popular choice often used for spiral sliced hams. It clings lightly to the meat to provide a smooth exterior.
Fibrous Casing – Fibrous casings are frequently used for whole bone-in hams and smoked hams. The tough casings are sturdy enough for large cuts.
Plastic Casings – Plastic casings come in formable and non-formable varieties. They mold to the ham for a uniform shape.
Natural Casing – Some high-end artisanal hams use casing made from the small intestines of pigs. These give a traditional appearance.
The type of casing depends on factors like the size of cuts, presentation style and production volume. Collagen and plastic casings are common for affordably priced retail hams.
How to Remove the Casing from a Store Bought Ham
Many recipes call for removing the casing before cooking a store bought ham. Here are some tips for getting it off cleanly:
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Use a small, sharp knife to gently slice into one end of the casing.
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Carefully work the blade under the casing while gripping it with your other hand.
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Slowly peel back the casing, loosening it as you go.
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Try to remove it in large pieces to avoid shredding if possible.
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Rinse the ham under cool water to wash away any clinging bits.
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Pat the ham dry with paper towels before cooking or glazing.
Taking your time prevents tearing the casing into small fragments that can stick to the meat. It may take some patience, but the ham will cook more evenly once the casing is discarded.
Should You Cook a Ham with the Casing On?
Traditionally, dry cured hams enclosed in fibrous casing are simmered or boiled whole with the casing left intact. The casing helps the ham retain moisture and shape during the long cooking process.
However, molded plastic or collagen casing on modern retail hams are typically removed before cooking to allow glazes, spices and sauces to directly contact the meat. Cooking with the thinner casings on may also cause it to split.
So for traditional whole bone-in hams, boiling with the fibrous casing left on can work well. But for most retail hams today, it’s best to remove the casing first for more even cooking and flavoring.
How to Cook Ham Without the Casing
Once you’ve removed the casing, you have lots of options for cooking the exposed ham:
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Baking – Coat with your favorite glaze and bake in the oven. Basting periodically keeps it moist.
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Broiling – Brush hams steaks with oil or mustard and broil briefly until browned.
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Grilling – Quickly grill ham slices or steaks over medium heat for a touch of smoky char.
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Pan frying – Dredge chops in flour and pan fry over medium high heat until cooked through.
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Simmering – Poach ham slices or joints in broth, milk or cider for tenderizing flavor.
Ditching the casing allows you to add flavorful toppings and watch for doneness cues during cooking. Just be sure to keep an eye on internal temperature for safety.
Casing-Free Hams
If you want to avoid dealing with casing entirely, look for hams marketed as “casing-free.” Many major brands offer casing-free varieties, including:
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Kentucky Legend uncased hams
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Dearborn uncased hams
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Burgers’ Smokehouse ready-to-cook hams
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Cook’s hams
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Fischer’s Country Hams
With an uncased ham, you can proceed directly to seasoning and cooking without preliminary casing removal. Casing-free hams provide convenience when you crave the flavor but want to skip the hassle.
Get Your Feast On with Casing Know-How
Now that you’re a ham casing expert, you can choose the right ham for your needs. Traditional whole hams are great for boiling intact in the casing. Pick up a retail ham without casing to easily add glazes before cooking. Or look for casing-free hams to dive right into recipes.
Whichever you choose, ham brings a festive flavor to meals year-round. Just slice, dice, glaze and bake for a comforting dish everyone will love. Happy hamming!
How to Use Fibrous Casings
- Before they are used, fibrous casings must be soaked in warm water (about 100° F) for 30 minutes.
- Slide individual casing on largest stuffing tube available
- With a sausage stuffer, put meat into the casing until it’s full, leaving 2 inches of space at the end of the casing.
- To close the end of the casing, use hog rings and pliers to clip it shut or butcher`s twine to tie it shut.
- To start the thermal process, hang on smoke sticks in the smokehouse or lay on racks in the smoker.
8 in x 22 in Fibrous Boneless Ham Casings
These are the perfect size fiber casings for a big sausage made from boneless ham, turkey, or other lunch meats. Fully stuffed dimensions are 4. 8″ by 22″, which gives you about 8 lb total capacity per casing. Fibrous casings must be pre-soaked in warm water for 30 minutes prior to use.
- 4.8 in x 22 in
- 8 lb capacity per casing
- Available in single casings or 25 per bundle
- Pre-stuck casings (let air out of the casing while it’s being stuffed)
- Pre-tied at one end
- Size 8
- This item is non-returnable
How Ham Is Made from a Whole Pig — Prime Time
How do you glaze a ham?
Follow this tip: Place the ham cut-side down in a baking pan. Cover the ham with foil or use a baking bag to heat up the ham until it’s time to glaze. You can also add a little bit of liquid, like wine or water, to the bottom of the baking pan for some additional moisture. 4. Not glazing the ham
How do you get a ham?
To become ham, the pork is aged, cured, smoked, and/or cooked. Hams are sold according to a few different criteria, all of which will help you when selecting one from the store: Cut: Hams are sold bone-in, partially boned, or boneless. The shank end of the ham is typically fattier while the butt end is leaner and easier to slice.
What is a boneless ham?
The boneless ham is salted and seasoned with juniper berries, coriander, pepper, and garlic before being cured and cold smoked. This non-smoked ham is bland in flavor as it is simply boiled or steamed. It is most often used for lunch meat. This pre-cooked smoked meat is made of a lean cut taken from the loin rather than the leg or rump.
What is a cured ham?
The shank end of the ham is typically fattier while the butt end is leaner and easier to slice. Cure: Unless the ham is sold as fresh, the hams are cured, which can mean wet-cured (brined) or dry-cured. Brine-cured ham is soaked in a liquid-salt mixture before being smoked and is the most common variety of ham.