Reformed ham also known as formed ham is a type of processed meat product commonly found pre-packaged in grocery stores and delis. But what exactly is reformed ham and how is it made? In this comprehensive guide, we’ll uncover everything you need to know about this controversial lunch meat.
An Overview of Reformed Ham
Reformed ham is made by combining small pieces of pork and binding them together to form a uniform log shape that can be easily sliced. Manufacturers use meat trimmings, smaller cuts, and scrap pieces to produce reformed ham in an efficient and cost-effective manner.
The process involves chopping or emulsifying the pork then mixing it with binding agents and pressing it into a mold. Unlike traditional whole-muscle ham reformed ham utilizes meat from different parts of the pig. This allows optimal use of the entire carcass.
Reformed ham is sometimes referred to as formed ham or chopped and formed ham. It is sold pre-packaged and pre-sliced, making it convenient for sandwiches and other uses where thin, uniform slices are desired.
Due to the use of meat scraps and trimmings, reformed ham tends to be cheaper than ham made from whole muscles like pork leg. However, the use of binding agents and added water has made it controversial among some consumers.
How Reformed Ham is Made
The production process for reformed ham generally involves the following key steps:
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Meat selection – Manufacturers use trimmings, smaller cuts, and scrap pieces from pork processing. This allows full use of the carcass. The meat chunks come from different areas like the leg, shoulder, and belly.
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Emulsification or chopping – The meat pieces are emulsified into a meat paste or finely chopped to facilitate binding. Emulsification creates a smoother texture.
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Mixing – The meat is blended with salt, preservatives, and functional binding agents like collagen, starch, or gums. Water is often added as well.
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Molding – The meat mixture is stuffed into casings or pressed into molds to form loaves or logs for easy slicing.
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Cooking – The molded ham logs are cooked at low temperatures to set the binding agents. This helps the meat hold its shape.
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Slicing and packaging – After cooking, the reformed ham logs are chilled, sliced, and packaged for retail sale.
Why Manufacturers Produce Reformed Ham
There are a few key reasons why food manufacturers choose to make reformed ham:
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Cost-efficiency – By using scrap pieces and smaller cuts, manufacturers reduce waste and produce more ham with less whole pork. The process allows them to yield the maximum amount of deli meat per pound of pork.
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Bindability – Binding agents like collagen improve the sliceability and structural integrity of reformed ham made from smaller meat chunks. This results in clean, thin slices.
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Shelf-life – The addition of preservatives allows reformed ham to maintain quality and freshness for prolonged periods. This makes it suitable for mass retail distribution.
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Versatility – Reformed ham can be molded into uniform sizes and shapes for easy portioning and slicing. It performs well in both deli and home settings.
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Lean options – Manufacturers can control the fat content by using leaner meat scraps during production. This allows for low-fat varieties to be produced.
Controversy Around Added Water in Reformed Ham
One of the biggest issues surrounding reformed ham is the addition of water during processing. Binding agents require water to enable the chopped meat pieces to bind together properly.
However, consumer advocates have raised concerns that excessive amounts of added water dilute the protein content of the ham. Tests have revealed some reformed hams to contain around 30-40% added water.
Manufacturers defend the practice by arguing the water is necessary to create the ideal texture and cohesion. But others counter that it misleads consumers into thinking they are buying more meat than they actually are.
To address this controversy, some brands now clearly list the percentage of added water on the label so buyers can make informed decisions. But not all producers have opted for full transparency.
How to Select Quality Reformed Ham
When choosing reformed ham, here are a few helpful buying tips to get the best quality:
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Seek out brands that are transparent about ingredients like added water, collagen, etc.
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Look for hams with at least 90% meat and minimal water addition (10% or less).
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Check the ingredients for fillers, stabilizers, and preservatives that may affect taste or texture.
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Opt for hams made from higher quality muscle cuts vs emulsified meat paste or pink slurry.
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Compare nutrition labels and choose hams with lower sodium and no added sugars.
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For healthier options, look for low-fat varieties made with lean pork cuts.
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Avoid hams with an unnaturally perfect shape or color as these likely contain more additives.
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For more authentic flavor, choose hams with simple curing over pumped brines.
By reading labels closely and being a selective shopper, you can find high-quality reformed hams containing mostly real pork and minimal unnecessary additives.
How to Enjoy Reformed Ham
While it may contain binding agents, decent quality reformed ham offers convenience, cost-savings, and versatility in the kitchen. Here are some tasty ways to enjoy it:
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Stack thin slices on sandwiches and paninis. Pair with cheese, lettuce, tomato, mustard, etc.
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Roll up sliced ham and cheese inside a tortilla for an easy ham wrap.
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Add diced ham to scrambled eggs, omelets, frittatas, and quiches.
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Use ham slices to top crackers or crostini for easy appetizers.
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Toss chunks or strips of ham into pasta salads, vegetable medleys, and grain bowls.
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Layer ham and pineapple chunks on homemade pizza.
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Bake a ham and cheese pastry pocket or turnover for a handheld meal.
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Dice ham and add it to soups like split pea, potato, bean, or vegetable soup.
With a little creativity, reformed ham can be used to add protein, flavor, and texture to many quick meals and snacks. Moderation is key, but it can have a place in a balanced diet.
Is Reformed Ham Healthy?
The health implications of eating reformed ham really depend on the quality and how it’s prepared.
On the positive side, reformed ham provides:
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Lean protein – Pork is a high quality source of protein that supports muscle growth and keeps you feeling fuller longer.
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B vitamins – Ham contains useful amounts of energizing B vitamins like niacin, B6, and B12.
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Iron – The heme iron in pork is easily absorbed and helps prevent anemia.
However, there are some potential downsides to watch out for:
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Sodium – Reformed ham often contains added salt and preservatives that boost sodium levels. This can raise blood pressure in some.
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Nitrates/nitrites – These curing agents found in some hams may have health risks when consumed in excess.
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Fat – Lower quality hams made with fatty scraps can be high in unhealthy saturated fats.
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Added sugars – Sweeteners are sometimes added to enhance flavor, adding empty calories.
Overall, eating reformed ham in moderation as part of a nutrient-rich diet is fine for most healthy individuals. But limiting intake of highly processed versions high in sodium, preservatives, and added sugars is wise.
Is Reformed Ham Safe to Eat When Pregnant?
For pregnant women, moderation is key when it comes to eating deli meats like reformed ham. While most good quality hams are likely safe in small amounts, there are a few precautions to keep in mind:
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Avoid hams with excess nitrates/nitrites as these may affect fetal blood cell development.
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Steer clear of hams labeled as “luncheon meat” as these undergo less stringent processing standards.
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Heat ham thoroughly to 165°F to reduce risk of toxoplasmosis and listeria.
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Keep intake to less than 2-3 servings per week as part of a balanced pregnancy diet.
Discuss proper handling and recommended intake limits with your doctor. With some care in selection and preparation, reformed ham can be safely consumed during pregnancy alongside other nutritious whole foods.
The Bottom Line
Reformed ham provides an affordable and convenient source of lean protein that can be added to sandwiches, pizzas, salads, and more. However, the use of binding extenders and liberal addition of water by some brands has made its quality inconsistent.
By reading labels closely and choosing products made primarily from whole muscle meat instead of meat paste, you can enjoy quality reformed ham in moderation. Keep sodium, nitrates, and fat content in check while balancing intake with plenty of fruits, veggies, and whole grains for your best health.
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Reformed Ham
FAQ
How is reformed meat made?
Is formed ham processed?
What are the two types of hams?
How is reconstituted ham made?
Is Ham a reformed meat?
I was looking at Subway’s nutrition fact and it says that it’s turkey breast is a reformed meat whereas it’s ham is a formed meat. What is the difference between REFORMED meat and FORMED meat? Are they unhealthy? How do they differ from ‘processed meat’? Welcome! It looks like you’re new here. Sign in or register to get started.
Is ham gluten free?
Ham naturally by itself is gluten-free. Although, many companies made their ham with gluten-containing ingredients like broth, spices, and glazes. So, you must prefer brands that indicate they are gluten-free on the packaging.
How is reformed Ham made?
The process of making reformed ham involves taking meat that has been chopped or emulsified and pressing it into a cohesive shape. Scraps left over from making formed ham may also be used in making reformed ham. To achieve the desired texture, manufacturers often add functional proteins, such as collagen, that help bind the meat pieces together.
How do you choose a reformed Ham?
Some reformed hams are made from chopped or emulsified meat that may not necessarily be all muscle meat. Scraps left over from making formed ham may be used in reformed ham, so it’s best to choose hams made from high-quality muscle meat. Finally, consider the salt content of the ham.