What is Cappy Ham? A Guide to This Unique Italian-American Specialty Meat

As a lover of Italian cooking and culture, I’m always interested in learning about traditional Italian meats and charcuterie. During a recent visit to an Italian deli, I spotted cappy ham on the menu Intrigued by the name, I decided to dig into the history and background of this lesser known type of cured pork

In this article I’ll share everything I discovered about the unique world of cappy ham! From its origins to how it’s made, flavored and best enjoyed, let’s explore this Italian-American specialty meat.

The Origins and History of Cappy Ham

Cappy ham has its roots in Italian immigrants bringing traditional charcuterie techniques to America. Specifically, it comes from a type of dry cured pork called capicola (pronounced “gabagool”). Capicola is made from the prized shoulder and neck meat of a pig. It’s seasoned, stuffed into a casing, and aged to develop a concentrated, spicy flavor.

When Italian immigrants came to places like New York and New Jersey, they introduced capicola and other salamis to Americans But the traditional names were difficult for English speakers to pronounce. Nicknames like “gabagool” and “cappy” emerged

Over time, Italian pork producers like Boar’s Head started making a different style of ham to appeal to American tastes. They called it “Cappy Ham” – a riff on the capicola name. However, unlike dry cured capicola, cappy ham is a wet cured and cooked ham. It’s flavored with spices like paprika to give it a kick.

• Capicola = traditional Italian dry cured pork shoulder
• “Cappy” = nickname for capicola used by Italian-Americans
• Cappy Ham = American-style wet cured ham inspired by capicola

How Traditional Cappy Ham is Made

Authentic cappy ham starts with pork leg meat that’s cured using a wet brining process. First, the ham is injected with a salty brine solution. It’s then set to soak in the brine for 4-6 weeks. This both flavors the meat and tenderizes it.

After brining, the ham is gently cooked in a smokehouse until fully cooked through. It reaches an internal temperature of around 155°F. The cooking time helps mellow the briny flavor.

Finally, the ham is coated in a unique mix of spices like paprika, garlic, and cayenne pepper. These seasonings give it a signature kick that resembles spicy capicola. The ham is then sliced and packaged to be sold at delis and markets.

High quality cappy ham relies on artisan methods. Mass produced versions often skip the natural brining and long smokehouse cooking. The flavor of traditional cappy ham is far more complex and authentic.

The Distinct Flavor of Cappy Ham

When you bite into a slice of cappy ham, the flavors and aromas transport you straight to an Italian deli. It has a rich, meaty pork flavor softened by the brining process. And it’s kicked up a notch by the spicy, savory paprika and garlic crust on the outside.

Cappy ham tends to be on the leaner side, since it uses pork leg rather than fattier shoulder meat. But it still has a pleasantly moist and tender texture thanks to the brine cure. Each slice is a beautiful pink color with delicate marbling of fat.

The scent of cappy ham is enticing – you’ll notice fragrant notes of smoked meat, paprika, and spices. It’s mouthwatering for any charcuterie lover! The flavor profile is bold and satisfying but not overpowering. It’s ideal for sandwiches, antipasto platters, pizzas, and more.

Enjoying Cappy Ham at Its Best

Cappy ham is versatile enough to be used in many dishes. Here are some tips for putting its signature flavor to good use:

• Thin slices of cappy ham are perfect in Italian subs and hoagies. Pair it with provolone or mozzarella cheese.

• Dice or shred cappy ham and add it to omelets, frittatas, or egg bakes.

• Roll up slices of ham with fresh mozzarella, basil leaves, and balsamic glaze for an easy app.

• Add diced ham to pasta salads or grain bowls for a punch of flavor.

• Use cappy ham in place of pepperoni or sausage on homemade pizzas.

• Stuff manicotti or lasagna with a mix of ham, ricotta, and parmesan for depth.

• Simmer ham bones to make a rich, smoky stock for risotto, soup, or beans.

For best results, opt for gently heating, pan-frying, or serving cappy ham at room temperature. High, prolonged heat can make the spices taste bitter.

Buying and Storing Cappy Ham

You can find cappy ham at many Italian delis, specialty markets, and well-stocked grocery stores. Here are some tips for choosing the best quality:

• Check the ingredients – it should just contain pork, water, salt, and spices.

• Look for a vibrant pink color without dried out spots. Avoid grayish or brown hams.

• The ham should be firm but yield slightly when pressed. It shouldn’t feel too stiff.

• Smell the ham for robust aromas of smoke and warm spices.

• For maximum freshness, use sliced cappy ham within 5-7 days.

• Whole, unsliced cappy ham keeps 2-3 weeks refrigerated.

• Frozen cappy ham stays fresh for 4-6 months in airtight packaging. Thaw in the refrigerator before using.