There arent many foods quite as quirky as canned ham. Preserved meat that is high in protein is the last thing most of us would pick up at the store these days. It’s old-fashioned and, to be honest, pretty bland. The hard, pale pink outside isn’t very Instagrammable and makes me think of the jelly-filled, mostly homemade drinks from the 1950s. But canned ham has history, and clearly it has staying power.
In all of its many forms—from a clove-studded main dish to a retro, ready-made side dish to a tasty sandwich topping, and so on—canned ham has stood the test of time and the jokes that have been made about it. It lives quietly in the back of our pantries and in the background of our culinary culture. So, whether you want to try it or not, we found out everything you need to know about this meat. This is the untold truth of canned ham.
Canned ham used to be a regular sight in grocery stores and pantries across America. With its iconic metal cans, long shelf life, and salty, meaty taste, canned ham was a quick and easy meal for generations of families. But over the years, it seems to have faded from popularity. Walk down the canned meat aisle today, and you’d be hard-pressed to find it. So what happened to canned ham? Where did it go, and why did people stop eating it? In this article, we’ll explore the history of canned ham and try to get to the bottom of its sudden decline.
A Brief History of Canned Ham
While fresh ham has been around for centuries, the canned version originated in 1926. That’s when the Hormel company introduced a revolutionary way to preserve ham in a can, dubbing it “Hormel Flavor-Sealed Ham.” This enabled ham to be produced in mass quantities and shipped all over the country. No longer just a holiday treat, ham became an affordable and readily available protein source for families.
Canned ham really took off after World War II. Manufacturers ramped up production to feed troops overseas and when the troops returned home, they brought their taste for canned meats with them. Brands like SPAM, Prem, and DAK became common sights in kitchens and grocery stores. The convenience and long shelf life made canned ham a no-brainer for shoppers. As refrigeration became more widespread in households canned ham’s popularity continued unabated. For quick sandwiches, easy casseroles, and portable outdoor meals, canned ham was the go-to choice.
The Decline of Canned Ham
So when and why did canned ham start to decline? There doesn’t seem to be one definitive moment when consumers turned their backs on it. Rather, a combination of factors chipped away at its appeal over time. For starters, as the American palate became more sophisticated, the salty, rubbery texture of canned ham may have seemed unappetizing compared to higher-quality deli ham. The rise of refrigeration also removed one of canned ham’s initial appeals – its long shelf life.
Meanwhile, ham’s high sodium content became less compatible with new nutritional guidelines. According to the CDC, Americans consume 50% more sodium than recommended. As a processed meat, canned ham contains added preservatives like nitrites, another strike against it for modern health-conscious consumers.
Consumer tastes also shifted towards fresh, organic foods as opposed to canned packaged goods. The environmental impact of canned goods and plastic packaging also came under scrutiny. Plus, the rise of plant-based meats provided alternatives to traditional canned meats. With new options to choose from canned ham simply fell out of favor.
Is Canned Ham Gone for Good?
So now that it’s past its heyday, is canned ham gone for good? Not necessarily. Nostalgia for classic American comfort foods could revive interest in brands like SPAM. Smaller artisanal brands like Olde Virginia Hams are working to produce higher-quality canned hams. Lower sodium options are also gaining traction. And for shoppers looking to stock up their pantries, canned ham still provides an affordable, long-lasting protein.
While it’s unlikely canned ham will regain the immense popularity it once had, it’s probably too soon to write it off completely. Interest in vintage foods and classic brands could usher in a canned ham comeback. For now, it remains a processed protein people either love or love to hate. But one thing’s for sure – with its 80+ year history, canned ham has certainly left its mark in American food culture. Whether you’re a die-hard fan or staunch hater, you have to admit it’s an iconic pantry staple.
Canned ham is safe to eat straight out of the can
Back then and now, one of the best things about canned ham (maybe for different reasons) is that you can open it up and eat it right away. There are, of course, many tasty ways to cook canned ham on the stove, on the grill, and in the oven (more on that later), but the point is that you don’t have to cook it first because of how it’s made and packed. Back in the day, this meant that meat could be enjoyed without the luxury of refrigeration. Today, it makes for probably one of the easiest snacks or breakfast sides you can find.
To keep ham fresh, it is cured with salt, sugar, and sodium nitrate, which draws out the water and makes the meat taste better. After the ham is cured, it is fully cooked and vacuum-sealed to keep air out before it is packed (Good Housekeeping). Gelatin is often added as well, which mixes with juices from the ham during the cooking process.
After it’s open, canned ham needs to be eaten quickly
A closed tin of canned ham will last years. Once you open a canned ham, however, you better be prepared to eat it pretty quickly. After unsealing any can of ham, the USDA says it must be refrigerated after that and it needs to be eaten or thrown away within three to five days unless you freeze it.
It may seem odd that canned ham doesn’t last long after being opened, but that’s because the ham was mostly kept fresh by the anaerobic environment inside the closed can. Reading Digest says that canned food stays fresh longer because the process of canning kills the bacteria and other microorganisms that cause food to go bad. Once the seal is broken, those microorganisms can start invading the food once again. And most of us have learned the hard way that eating bacteria that comes from food can make you sick very quickly.
Here’s The Truth About Canned Ham
FAQ
Do they still make ham in a can?
Is canned ham unhealthy?
What’s the difference between canned ham and Spam?
Is canned ham bad for You?
The biggest health concern to keep in mind when it comes to canned ham is the sodium content. One package can have anywhere from 600 to more than 1,000 grams of sodium. That’s nearly half a person’s daily recommended salt intake, according to the CDC. Canned ham has staying power.
How long can ham be without refrigeration and still be safe?
Most food experts recommend that ham, should not be left out at room temperature for more than 2 hours. After that time, you should discard it.
Does canned ham still exist?
But canned ham has history, and clearly it has staying power. In all of canned ham’s many guises — from clove-studded centerpiece to retro, ready-made side dish, to tasty sandwich topper, and so on — it has managed to resist the jokes and the changing times, quietly existing in the back of our pantries and the background of our culinary culture.
Who invented canned ham?
Canned ham was the invention of none other than George Hormel. If that name instantly sounds familiar, that’s because you’ve been seeing the brand all over your grocery store your entire life. The same goes for your parents.