How to Reduce Salt in Ham After It’s Been Cooked

If you’ve cooked a nice holiday ham but find it came out a bit too salty for your taste, don’t panic! There are a few tricks you can try to reduce or remove some of the excess salt from the ham after it’s already been cooked.

As a food blogger and amateur chef, I’ve definitely run into this issue before. Hams often contain a lot of sodium and seasonings like sugar and spices. While you can buy lower-sodium hams or make your own brine, sometimes you end up with a saltier cooked ham than you’d like, especially if you’re watching your sodium intake.

In this article, I’ll share the methods I’ve found to be most effective for removing salt from a ham after it’s been cooked and sliced. With a little time and effort, you can still enjoy your holiday ham without overwhelming your palate with saltiness in every bite.

Soaking the Ham in Water

One of the simplest ways to reduce excess salt in cooked ham is to soak it in plain water. This helps draw out and dilute some of the salt from the meat.

Here’s how to do it:

• Slice or chop the ham into pieces or slices. You want plenty of surface area exposed to the water.

• Place the ham pieces in a large bowl or container Cover with cold water

• Let the ham soak for 2-4 hours in the refrigerator, changing the water once or twice during that time.

• Drain and pat dry before serving.

The longer you soak the ham, the more salt will leach out into the water. I find 2-3 hours is usually enough time to noticeably reduce saltiness without compromising the ham’s texture too much.

If you’re soaking a bone-in ham, you may want to remove the skin first and soak the meat separately. The skin can create a barrier, preventing water from penetrating into the meat as effectively.

Soaking works best with cooked hams that have been sliced. If you have an unsliced ham leftover, try slicing off only what you need and soaking those portions.

Making Salt-Reduced Ham Recipes

In addition to simply soaking ham to remove salt, you can also use salty cooked ham in recipes that dilute and balance out the saltiness.

Some ideas for salt-reduced ham recipes:

• Ham salad or sandwiches: Chop ham and mix with low-sodium ingredients like Greek yogurt, mustard, or avocado to create a sandwich filling or salad. The salt will be dispersed.

• Ham and bean soup: Ham gives great flavor to bean soups, which you can offset with more vegetables, beans, and broth.

• Ham omelets or quiches: Eggs, cheese, and veggies help balance salty ham in a hearty omelet or baked quiche.

• Pasta with ham: Toss diced ham into pasta dishes along with plenty of fresh, unsalted ingredients. The pasta water helps draw out some salt too.

• Ham fried rice: Stir-fried rice is a great way to stretch small amounts of ham. Rice, vegetables, and eggs balance the salt.

• Ham with sweet glaze or sauce: A sticky glaze, chutney, or sauce with brown sugar or fruit complements salty ham. Brushing on a thin layer avoids overdoing the added sugar.

When making these recipes, be sure to adjust any additional salt and seasonings in the dish so the ham provides most of the needed sodium. Taste as you go so the finished dish isn’t over-seasoned.

Other Handy Tips for Reducing Salt in Ham

Here are a few other good tricks I’ve learned for cutting back on salt in ham:

• Use salty ham as a seasoning instead of eating big slices alone. Sprinkle on salads, potatoes, eggs dishes instead of eating thick pieces.

• When baking ham slices or pieces, roast on a rack over a pan. Some salt drains off as the fat renders.

• Simmer ham bone broth then toss bones. Broth is less salty without bones.

• If ham is smoked, soaking may not reduce salt much since it penetrates deep. Focus on recipes, smaller portions.

• Buy a lower-sodium ham next time. Read labels for reduced or low-sodium versions.

• Make your own brine with less salt if curing a fresh ham at home. Adjust salt down until it’s just right.

• Serve salty ham with salty condiments like olives, pickles, mustard sparingly. They make it taste saltier.

• Counter ham’s salt with acidity and sweetness – use tangy citrus juices, vinegar, sweet fruits, and glazes.

Storing Ham After Removing Salt

If you soak or simmer ham pieces to draw out salt, be sure to store the desalinated ham properly so it stays fresh.

Here are some storage tips:

• Store soaked/cooked ham in an airtight container in the fridge up to 3-5 days.

• Freeze ham pieces in freezer bags or wrapped well in foil for 1-2 months.

• Can soaked pieces in broth for shelf-stable storage up to a year. Use safe canning practices.

• Cook desalinated ham into recipes like soups, casseroles, and freeze for longer storage.

Eating desalinated ham within 3-5 days is best for quality and food safety. Use frozen ham within 1-2 months for the best moisture and flavor.

Enjoy Your Less Salty Ham!

While a cooked ham that’s come out too salty can be disappointing, with a little effort, you can still make it work! Now you know some easy methods for reducing or removing excess salt from ham after it’s already been cooked.