Uncured meat often gets a bad name. This is another health-related food label that we should keep an eye on. However, unlike most things related to health, uncured meat isnt tough to understand. First, there are two kinds of cured meat. One has a bad name because of how it’s cured, but the other is easier to make and might be better for your health. Most ham that is commercially produced is a cured variety in which you purchase and serve. However, more and more companies are now providing uncuredpork products, and you might be wondering whats going on. What is uncured ham? Is it safe to eat? Is it better for you? How does it taste? Keep reading to find out all the answers to these questions and also to help you decide if it’s the right meat for you.
To give you a better idea about whatuncured ham is, lets first discuss what cured meat is. The chances are, unless labeled otherwise, the ham you purchase at the grocery store is cured ham. When curing ham the two most common curing methods are wet curing and brine curing. Injecting the pork with a mix of chemicals like sodium nitrate, sodium phosphate, potassium chloride, and sodium erythorbate, along with salt, brown sugar, water, and flavorings, is part of the curing process. After the ham is injected it is then fully cooked, in either a smoker or an oven. When creating commercially produced meats, to speed up the process, the ham is placed into a convection oven. This process can be accomplished in just six hours, whereas smoking can take several days. Even though a convection oven is faster, it’s not as natural as smoking. To get the same “smoky” flavor that smoking pork gives pork, more chemicals are added to the ham. The brine and high cooking temperatures kill bacteria in the meat, whether it is smoked or cooked. This makes the ham safe to eat.
For the most part, a ham that says it was cured, smoked, or baked means it is already “cooked” and safe to eat. Most ham that is sold on shelves to consumers or purchased at the deli is already cured.
Now that we know what cured ham is, let’s talk about the important question: what is uncured ham? Uncured ham, which is also called “fresh ham,” is the same cut as cured ham. This is different from cured meat because uncured ham is not mixed with the same chemicals that are used to cure meat. You may notice that uncured ham has a slightly different color than the cured ham you’re used to when you buy it. This is a natural difference. The reason for this color difference is that nitrates in the brine of cured meat often make cured ham look more reddish-pink. Contrary to its name, uncured meatis actually cured. It just undergoes a different, more natural curing processed than that of traditionally cured meat.
Curing is the process of keeping meat fresh by using acid, salt, and sugar. This preservation process works to remove excess water from the meat and prevent it from spoiling. Fruits and vegetables like celery and beets are mixed with seasonings and fresh sea salt to make a tasty meat cure that doesn’t contain any chemicals. The uncured meat process is not only free of man-made nitrates and flavors, but it’s also better for you and tastes much better! The natural curing process changes the meat’s flavor and texture, making the ham a tasty treat that’s ready to eat.
When you are shopping for uncured meats, many types will have an extra label that says “sodium nitrate-free” next to the “uncured” label. It’s important to look for this label because foods with sodium nitrate could be bad for your health.
Never Any ham from Aldi is a delicious fully-cooked ham that is free of artificial ingredients like nitrates and nitrites. With its clean ingredients and antibiotic-free pork, this ham offers a healthier alternative to traditional cured hams. However, cooking Never Any ham correctly is key to bringing out its natural flavors and achieving the perfect texture.
In this comprehensive guide, we’ll walk through everything you need to know to cook Never Any ham like a pro, from start to finish. With a few simple tips and techniques, you’ll have juicy, tender slices of ham that will wow your family and guests. So let’s get cooking!
Overview of Never Any Ham
First, let’s take a quick look at what sets Never Any ham apart
- Made from pork raised without antibiotics
- No added nitrates or nitrites (except those naturally occurring in celery powder)
- Gluten-free and ideal for various diets
- Smaller size, perfect for smaller households
- Higher price per pound reflects quality ingredients
- Sold frozen around holidays at Aldi
With its clean ingredients and conscientious pork sourcing, Never Any puts a healthier spin on classic baked ham. Now let’s look at how to bring out the best in this quality ham
Picking the Right Size Ham
Never Any ham comes in a few different sizes. Consider how many you’re serving when selecting your ham:
- For 2-4 people: Choose a 3 lb ham
- For 4-6 people: Go with a 5 lb ham
- For 6-10 people: Select a 7 lb ham
Buy accordingly to ensure you have enough without overbuying and wasting. An approximate serving size for bone-in ham is 4-6 oz per person.
Thawing the Ham
Never Any ham is sold frozen, so thawing is the first step:
- For best results, thaw in the fridge for 24-48 hours.
- To thaw quicker, place in a sink and cover ham with cold water, changing water every 30 minutes.
- Avoid thawing at room temp, as this allows bacteria growth.
Once thawed completely, pat dry and proceed with recipe.
Choosing a Glaze
One of the joys of ham is the sweet, sticky glaze. Try one of these yummy glaze ideas:
- Brown sugar glaze – brown sugar, maple syrup, Dijon mustard
- Pineapple glaze – crushed pineapple, brown sugar, garlic, butter
- Cherry bourbon glaze – cherry preserves, bourbon, brown sugar, mustard
- Citrus glaze – orange juice, lemon juice, honey, ginger
Brush glaze over ham in the last 30 minutes of baking so it caramelizes but doesn’t burn.
Step-By-Step Cooking Instructions
Preheat oven to 325°F.
- Place thawed ham in a baking pan and score the fat in a diamond pattern.
- Bake for 10-15 minutes per pound until internal temperature reaches 140°F.
- In the last 30 minutes of baking, coat ham thoroughly with your glaze of choice.
- For the juiciest results, tent ham with foil and let rest 10-15 minutes before slicing and serving.
And that’s it – simple, foolproof baked ham glory! Now let’s talk tips for maximizing flavor.
Helpful Cooking Tips
- For a more festive look, stud ham with whole cloves before baking.
- Add cloves, garlic, peppercorns or bay leaves to the baking pan for extra flavor.
- If glaze starts to burn, tent foil over the ham.
- Let ham rest before slicing for juicier results.
- For easy slicing, remove rind by making diagonal cuts.
Follow these tips and your Never Any ham will be a huge hit!
Serving Suggestions
Never Any ham pairs deliciously with all sorts of sides. Consider serving it with:
- Honey glazed carrots
- Roasted Brussels sprouts
- Scalloped or au gratin potatoes
- Green bean casserole
- Baked mac and cheese
- Biscuits or corn muffins
Mix and match complementary sides for a beautiful ham dinner.
Making a Meal From Leftovers
Like most hams, Never Any ham provides great leftovers. Here are some delicious ways to use them:
- Dice ham for omelets, quiches or egg bakes
- Toss chopped ham into pasta salads or fried rice
- Layer on sandwiches with Swiss cheese and mustard
- Fold into biscuits or croissants for breakfast sandwiches
- Make ham and potato soup or split pea soup
With a little creativity, you can reinvent those leftovers into all sorts of easy meals.
Storing and Freezing Cooked Ham
- Store leftover baked ham wrapped in foil for up to 4-5 days in the fridge.
- Freeze slices or chunks of ham in airtight bags or containers for 2-3 months.
- Thaw frozen ham overnight in the fridge before using.
Proper storage keeps your Never Any ham fresh and ready for recipes.
FAQs
Got ham questions? We’ve got answers!
How long does uncooked Never Any ham last in the fridge?
Never Any ham will keep unopened for 1 week past the sell-by date. Once opened, it will last 4-7 days in the fridge.
Can I use a regular cured ham glaze recipe?
Absolutely! Standard brown sugar, honey, or fruit-based glazes pair perfectly with Never Any ham.
Do I need to cover the ham while it bakes?
Tenting with foil is optional, but recommended for tender, moist results.
What’s the best way to reheat leftovers?
Slice ham and reheat in the oven at 325°F until warmed through, about 15 minutes.
The Takeaway
With this complete guide, you have everything you need to bake and serve showstopper Never Any ham. Follow our tips for thawing, glazing, baking, and resting for the juiciest results. Pair with sweet citrus or brown sugar glazes and delicious sides for a full meal. Use leftovers in creative recipes. Most importantly, impress your guests with your impressive ham skills!
Is eating uncured ham safe?
Due to its labeling, many people wonder if theuncured ham is still safe to eat. Despite its name,uncured ham is cured, just in a more natural way. Upon reaching the consumer, unless otherwise stated, most uncured meat has been thoroughly cooked. This means all you have to do is put the ham in the oven, heat it up to the temperature you want, serve it, and enjoy it! In fact, most people think that uncured hams are better for you than cured hams. Many of them are labeled “organic” or “natural,” which means they don’t have any of the man-made nitrates that are used in a lot of cured hams.
What are the Health Risks of Uncured Meats?
Does cured or uncured meat involve higher health risks? When purchasing meat, its important to read all labels. First, youll need to understand that nitrates and nitrites are not the same. Your body converts nitrates into nitrites, which your stomach then turns into nitrosamines. Nitrosamine is a carcinogen, which has often been linked to cancer.
The great thing about uncured meats is that they are cured with natural things like sea salt, celery, and beets. Even though some vegetables, like celery, still have nitrates in them, the vitamin C in those vegetables stops the nitrites from turning into nitrosamines.
When shopping for cured or uncured meats, we recommend opting for the uncured versions. If anything, this will give you piece-of-mind knowing that your meat was not cured using chemicals. In addition, if you are on a certain diet and are wondering “is uncured ham paleo” or “is bacon keto?” we are happy to tell you that both are okay to eat if they are cooked the right way. Learn about the brand and read the ingredients list to find foods that are both tasty and good for you.