Prime Time sets out to create a sandwich with meat that’s better than your average Boar’s Head cut
Deli ham is a common ingredient in many foods, like sandwiches, charcuterie boards, and more. But have you ever thought about how this thinly sliced, smoky, and salty meat is made? The process of making deli ham is very long and involves many steps to get the flavor, texture, and look that people love.
In this complete guide, we’ll walk through the steps involved in making deli ham from the initial butchering of the pig to the final packaging of the sliced product. We’ll also highlight key techniques like curing smoking, and slicing that lend deli ham its distinctive qualities. Let’s get started!
Step 1: Butchering and Preparing the Fresh Ham
The process begins with whole, freshly slaughtered pigs. After the pig is butchered, the hind leg is removed from the carcass by cutting through the hip joint. This leg portion is referred to as the “fresh ham”. The skin and excess fat are then trimmed off, leaving just the ham meat and bone.
The aitch bone, a Y-shaped bone in the round end of the ham, is also sometimes taken out. This makes it easier to slice the ham later on. At this point, the ham is now prepared for curing.
Step 2: Curing Through Brining
Curing is one of the most vital steps in creating deli ham. The purpose of curing is to infuse flavor, improve preservation and enhance moisture retention. There are two main curing methods used for ham
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Dry curing – Coating the ham in a mixture of salt spices, and sugar and allowing it to cure for an extended period.
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Wet curing/brining – Submerging the ham in a saltwater solution known as a brine. This is the most common technique for making deli ham.
The fresh ham is put in a brine solution for 5 to 14 days, depending on its size. The brine is made up of water, salt, sugar or molasses, and different herbs and spices. Bay leaves, black peppercorns, cloves, allspice berries, and juniper berries are all common things used in brining.
The brine allows the salt and flavored liquids to thoroughly penetrate the meat for a consistently cured flavor. Brining also increases moisture retention, keeping the deli ham juicy and plump after cooking.
Step 3: Smoking for Maximum Flavor
Once sufficiently cured, the ham is then smoked to impart delicate flavor nuances and a characteristic rosy color. First, the ham is rinsed and allowed to air dry to form a “pellicle”, or outer sticky layer that absorbs the smoke. It is then hung in a temperature and humidity-controlled smoker.
Three types of smoking methods are primarily used:
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Cold smoking – Smoking at temperatures under 100°F. Takes days to complete.
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Warm smoking – Smoking between 120-180°F. Finishes in about 24 hours.
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Hot smoking – Smoking at 200-275°F. Both cooks and smokes the ham. Fastest method.
Most deli ham is warm smoked using hardwoods like hickory, oak, or applewood. The ham may be smoked for 8-24 hours depending on the size and desired smoke intensiveness. Smoking infuses rich, savory smoky notes into the cured ham.
Step 4: Cooking the Ham
After brining and smoking, the ham must be thoroughly cooked to an internal temperature of at least 145°F to eliminate any potential foodborne pathogens. Cooking options include:
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Steaming – The ham is suspended in a steam chamber and cooked using moist heat. This retains moisture well.
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Roasting – The ham is cooked in an oven, uncovered or loosely tented with foil. The outside becomes nicely browned.
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Braising – The ham is partially submerged in liquid like broth or water while cooking. Keeps the meat very moist.
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Boiling – The ham is simmered in water until fully cooked through. Often used for larger hams.
The cooking time depends on the size of the ham and technique used, but usually takes several hours. The ham is done when it registers 145°F internally.
Step 5: Slicing and Packaging the Ham
Once the ham has cooled after cooking, it moves to the slicing stage. It is pressed and secured firmly against a blade as the deli slicer methodically cuts paper-thin slices ideal for sandwiches. Slicing the ham this way results in neat, tidy stacks with lots of exposed edges for that classic deli ham look.
The sliced ham is then packaged for retail sale. It is usually divided into manageable bundles or stacks weighed out for individual sale. From here, the packaged sliced ham is distributed to grocery stores, delis, restaurants, and other outlets.
Proper packaging helps maintain freshness and extend shelf life. Vacuum sealing or modified atmosphere packaging (MAP) are common methods used. Some pre-packaged deli ham can last 2-3 months when stored properly.
Key Characteristics of Deli Ham
Several key characteristics set deli ham apart from other types of ham:
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Thin slicing – Cut very thin on a deli slicer for sandwiches, wraps, etc.
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Cured and smoked – Undergoes curing and smoking for preservation, color, and added flavor.
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Cooks fully – Fully cooked through boiling, roasting, or other wet/dry heat methods.
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Higher sodium – Has a higher sodium content from the extensive brining process.
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Pink color – Curing and smoking results in a distinctive pink or mauve interior color.
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Smoky flavor – Infused with a smoky, savory flavor from the smoking process.
These attributes all contribute to the unique taste, texture, color, and versatility of deli-style ham.
Is Deli Ham Healthy? A Look at the Pros and Cons
Deli ham is very convenient and can certainly be enjoyed in moderation as part of a balanced diet. However, there are some nutritional considerations to keep in mind:
Pros:
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Good source of protein, B vitamins, zinc, and selenium
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Low carb way to add flavor and satisfaction
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Shelf-stable and easy to pack for lunches or travel
Cons:
- High in sodium due to extensive c
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Share All sharing options for: Watch: Turning a Pig’s Leg Into Deli Ham
Every Monday morning, a pig is delivered to the Meat Hook in Brooklyn. In this episode of Prime Time, hosts Ben Turley and Brent Young use the pig to make a traditional holiday ham. “Most people don’t know what goes into making ham,” says Young. “So this is the 101 on making American-style deli ham. ” Turley jokes that it’s “like what you wish Boar’s Head was. ”.
It’s a long process, too. The team starts with a half pig and cuts the loin from the ham (a leg cut). They then have to debone, skin, trim, tie, heavily brine, and let it sit in more brine for 10 days. Finally, they smoke it for eight hours. Pivotal last times are to make a ham sandwich.
How Ham Is Made from a Whole Pig — Prime Time
FAQ
How is processed deli ham made?
How is sliced ham really made?
Is deli ham different from regular ham?
What is the difference between processed ham and real ham?
How is deli ham made?
The process of making deli ham starts with a half pig, which is then separated into the loin and ham (a leg cut). The ham is then deboned, skinned, trimmed, and tied before being heavily brined. The ham is left to sit in the brine for 10 days before being smoked for about eight hours. But how exactly is the ham brined?
What ingredients are used in deli ham?
A Look At The Ingredients And Techniques Used. Deli ham is made with a combination of ingredients and techniques that give it its distinct flavor and texture. One of the key ingredients used in the brining process is salt, which not only infuses the ham with flavor but also helps to preserve it.
Can deli ham be sliced?
Once the smoking process is complete, the ham can be sliced and served as delicious deli ham. Brining is the key to achieving the rich and savory flavor of deli ham. During the brining process, the ham is immersed in a mixture of water, salt, and other seasonings, such as sugar, herbs, and spices.
Are there different types of deli ham?
From separating the loin from the ham to heavily brining and smoking it, making American-style deli ham is a long and intricate process. But that’s not all – there are also different types of deli ham, each with its own unique flavor and texture.