As avid charcuterie enthusiasts, we love discovering new and unique types of cured meats. On a recent trip to our local specialty food store, we came across an interesting product called “steamship ham”. Intrigued by the name and unique shape, we decided to pick one up and learn more about it. After doing some research and tasting it ourselves, we wanted to share a complete guide to what a steamship ham is, how it’s made, and how to enjoy this old-fashioned treat.
What Is A Steamship Ham?
A steamship ham, also known as a canned ham, is a fully cooked and cured ham that has been pressed into a cylindrical shape in order to fit neatly into a can. It is cooked while sealed in the can using steam, hence the name “steamship ham”. These hams became popular in the 18th and 19th centuries as an easy way to preserve meat for long journeys across the seas. The canning allowed the ham to remain edible for months without refrigeration.
Steamship hams are pressed from a whole bone-in ham. The bones are removed the ham is cured using salt, sugar, and nitrates, then molded into a can. The canned ham is then cooked using steam pressure. This process both cooks the ham and sterilizes the can. Once fully cooked, the can is sealed airtight.
Characteristics Of Steamship Ham:
- Cylindrical shape from being pressed into a can
- Boneless and fully cooked
- Heavily seasoned and cured for preservation
- Thick layer of hardened fat around the edges
- Firm yet sliceable texture
- Bright pink color with some marbling
- Salty and smoky flavor
- Long shelf life of 6 months – 1 year
How Is Steamship Ham Made?
The unique canning process is what distinguishes steamship hams from other types of cured ham. Here are the steps involved:
- Start with a fresh, high-quality whole bone-in ham
- Trim excess fat and remove the bone
- Apply a dry-cure of salt, sugar, nitrates, and other seasonings
- Press and mold the cured ham into a can
- Seal the can and cook using pressurized steam
- Once fully cooked, seal the can airtight
- Cool the can completely before labeling and storage
This slow steam-cooking retains moisture and infuses the ham with a distinct smoky, salty, and umami flavor The can also helps preserve the ham by protecting it from air, light, and bacteria
Buying Steamship Ham
When shopping for steamship ham you can find it sold in
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The original cans: Look for well-known brands like Spam, Armour, and Hormel in the canned meat section. The ham will have a 1-2 year shelf life.
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Vacuum-sealed plastic packs: Specialty brands like Burgers’ Smokehouse sell steamship ham sealed in plastic with a shorter shelf life of 4-6 months. This offers better quality.
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Deli counters: Many delis sell steamship ham sliced to order from whole, unsliced loaves. This offers the freshest taste.
Look for hams labeled as “Fully Cooked” or “Ready to Eat”. Avoid any dents, rust, or bulging on canned hams. Check the expiration date and choose the most recent production date for freshest flavor.
Tips For Serving Steamship Ham:
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Chill or slice cold – The firm texture makes it easier to slice thinly when cold.
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Fry slices for breakfast – Fry in a skillet for a smoky ham flavor.
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Dice and add to salads, beans, potatoes, etc.
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Bake into casseroles, quiches, and ham-based dishes
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Layer on sandwiches and paninis
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Add slices to pizza, flatbreads, and crackers
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Grill for extra caramelized flavor and crispiness
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Glaze with brown sugar, mustard, or maple syrup while cooking
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Eat right out of the can for a nostalgic snack!
Is Steamship Ham Healthy?
Steamship hams are considered a processed meat due to the curing method. Like most cured meats, they are high in sodium. Each brand varies in nutrition profile, but expect around 800mg sodium per 2oz serving.
Moderation is key when enjoying steamship ham. It can absolutely have a place in a healthy, balanced diet paired with fruits, veggies, and whole grains. Just limit portions and avoid daily consumption.
The Takeaway
Steamship ham offers a tasty way to enjoy the rich, salty flavors of cured ham without any prep work required. Keep a can in your pantry for quick sandwiches, breakfasts, and ham dishes. With proper refrigeration after opening, it will keep for up to a week. We love discovering unique products like steamship ham that offer both convenience and a glimpse into the past. Open up a (steamship) can today!
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Aside from roasting a whole pig over a pit, this cut of ham is the best when it comes to getting people shocked and amazed. It is an amazing centerpiece at a family gathering or larger party, especially those around the holiday times. This ham has a great handle to help you carve it because the shank bone has been filed down and left to stick out. It is very lean, and completely full flavored when you follow this recipe. Read the Book of Ham to learn more about the science behind making the perfect ham. It will help you make the best ham you and your guests have ever had.
1 Steamship cut of ham, skin removed
2 cups brown sugar
1 cup pickling spice
1 tablespoon maple extract
Cut the pork into pieces and remove the skin. Make sure the leg is frenched and clean so that as it cooks, the meat pulls back and reveals the bone.
All but the pork, curing salt, and glaze should be added to 3 gallons of water to make the cure or brine.
Next add the curing salt. It depends on the size of your pork cut to figure out how much curing salt you need. Based on the weight of the pork cut with the skin taken off, follow the directions on the curing salt you are using. For this recipe, you’ll need about ½ cup for every gallon of water. Make sure you follow the brine instructions instead of the ground meat instructions.
Let the pork cure into ham. Common curing is about 1 day for every two pounds. (This Steamship was 24 pounds so it cured in the fridge for 12 days before we smoked it. (Make sure to use a big container that is safe for food and make sure the pork is full of water.) This step is important because it’s what turns your steamship roast into a ham. If you don’t cure it, it will just be a big roasted pork leg.
Once cured appropriately, remove from the liquid and part dry.
Allow it to warm up a bit by leaving it out of the fridge for about an hour before you start cooking it.
Preheat your pellet grill to 425°F. While it heats up and you wait for the ham to warm up, score it and give it those beautiful diamond-shaped cross hatches.
Let it smoke for about 30 minutes to get a good sear on the outside.
Turn the smoker down to 200°F and let the ham cook until it reaches 150°F on the inside.
Glaze the ham. Try using a Maple-Dijon glaze, it compliments the ham perfectly. Close the smoker back up and let the ham reach 155°F.
Take it off the grill and let it rest for at least 30 minutes after it’s done cooking.
This type of ham varies in cook time. A general rule of thumb is to plan to cook it for 15 to 20 minutes per pound. The best practice is to cook to temperature not time. The final internal temperature of this ham should be 155°F.
How To Cook Full Steamship of Ham | Camp Chef
FAQ
How to cook a steamship ham?
What is the difference between a smoked ham and a fully cooked ham?
Can you eat ham straight from the package?