Anyone loves ham, and it can make any meal better, from big holiday meals to everyday school lunches. You can find a type of ham that fits all of your cooking needs, whether you need to make a sandwich or a beautiful main dish for a gathering. But it can be hard to find the best ham because there are so many labels and descriptions that you might wish you had a culinary dictionary on hand. You’re in the right place if words like “cured,” “uncured,” “smoked,” and “shank” sound like they belong in a different language. What is ham? This complete guide to the different kinds of ham and how to cook them will explain. It will also talk about the history of ham. cured ham, the different types of ham and how to cook them. Read on to learn about the different types of ham you can buy and how to make them taste their best.
Ham is a type of pork that comes from the hind leg of a hog. Ham can be preserved and prepared in many different ways. Like many other cuts of meat, ham can simply be roasted with the bone either in or out. But ham can also be pre-cured and cooked in a lot of different ways to make it ready to eat.
As a lifelong meat enthusiast, I’m always eager to expand my charcuterie horizons. Two ham varieties I appreciate are smoked and unsmoked ham. While similar at first glance, their divergent preparation methods impart distinct flavors and textures.
If you love ham, understanding the nuances between smoked and unsmoked varieties is essential. Read on for an in-depth guide to these savory pork products and how they differ.
A Primer on Smoked Ham
Before diving into differences, let’s cover the basics of what makes smoked ham unique.
The Smoking Process
As the name suggests, the defining feature of smoked ham is that it undergoes a smoking process. This involves hanging the cured ham in a smoker and exposing it to smoke from burning wood chips or sawdust.
The controlled smoke infuses the meat with flavor compounds from the wood while drying and cooking it. Smoking occurred traditionally in brick or stone smokehouses. Today, similar commercial smokers are used.
Woods and Flavors
Different wood types impart distinct smoky notes. Common woods include:
- Applewood – mild, sweet, fruity smoke flavor
- Hickory – robust, bacon-like smoke flavor
- Mesquite – earthy, potent smoke flavor
- Oak – mellow, moderate smoke flavor
So the type of wood used influences the intensity and nuances of the smoky taste.
Preserving and Cooking
In addition to adding flavor smoking helps preserve and cook the ham while killing bacteria. The process takes weeks or months. The long smoking time allows for thorough drying and deep penetration of smoke.
The end result is a ready-to-eat product safe for consumption. Sliced smoked ham can be enjoyed cold or gently warmed.
A Look at Unsmoked Ham
In contrast to smoked ham, unsmoked ham does not undergo the smoking process. Here are some key facts about this less smoky alternative.
Curing, Not Smoking
While not smoked, unsmoked ham is still cured using salt, nitrites, and sometimes sugar and spices. This curing lends flavor and preservation.
However, without smoking, unsmoked ham lacks the concentrated smoky taste. The natural pork flavor takes center stage instead.
Fresh and Aged Varieties
Uncured ham comes in both fresh and dry-aged versions:
-
Fresh ham is unsmoked and uncured, featuring mild pork flavor. It requires thorough cooking.
-
Dry-cured ham like prosciutto is salt-cured only. It is then air dried for months to intensify the pork taste.
Preparation Varies
Since it is unsmoked, unsmoked ham can be fresh or cooked. Fresh varieties require cooking before eating. Aged, dry-cured versions can be eaten uncooked.
Key Differences in Taste and Texture
Now let’s compare the palpable differences you’ll notice when tasting smoked ham versus unsmoked ham.
Smoked Ham Flavor
- Intense, concentrated smoky flavor
- Smoke flavor ranges from mellow to bold based on wood type
- Underlying salty, savory cured ham flavors
- Slight sweetness from natural sugars in the meat
- Pronounced hammy, pork aromas
Unsmoked Ham Flavor
- Natural, subtle sweet pork flavor without smokiness
- Cured flavors less intense than smoked
- Fresh ham has very mild taste
- Dry-cured has bolder, salty flavor
- Aged unsmoked ham has intense porkiness
Smoked Ham Texture
- Firm, dense, and slightly dry from smoking
- Slices hold together well
- Chewy when cold
- Can dry out if overcooked when heated
Unsmoked Ham Texture
- Fresh ham is moist with tender muscle fibers
- Dry-cured is dense but smoothly slices
- Silky and melts in the mouth when raw
- Remains juicy when cooked properly
So smoked ham has concentrated smoke flavor and drier texture while unsmoked ham focuses on natural pork taste and varied textures depending on type.
Preparation and Serving Suggestions
Beyond taste and texture, smoked and unsmoked ham call for different preparation and serving methods.
Cooking Smoked Ham
- Enjoy cold smoked ham sliced thin on sandwiches or charcuterie
- Bake in the oven on low to warm without drying out
- Glaze and brown the outside under the broiler
- Dice for additions to soups, salads, and casseroles
Cooking Unsmoked Ham
- Fresh ham needs baking, boiling, or roasting to well-done
- Follow recipes for timing based on size and cut
- Add to bean soups, greens, or dishes needing unsmoked ham
- Bake dry-cured ham at low temp just to warm through
Serving Suggestions
- Smoked ham with biscuits, redeye gravy, eggs
- Unsmoked ham with pineapple glaze, scalloped potatoes
- Fresh ham as the star of the Easter table
- Prosciutto on pizza, in pasta, or as antipasto
The preparation method depends greatly on which type of ham is called for.
Shopping Tips for Smoked and Unsmoked Ham
When buying smoked or unsmoked ham, here are some useful purchasing tips:
For Smoked Ham:
- Seek reputable artisanal brands for high-quality wood smoking
- Choose products with an ingredients statement listing only ham and water
- Opt for minimally processed with no added phosphates or nitrates
- Look for natural wood smoke flavor rather than “smoke flavoring”
For Unsmoked Ham:
- Seek local butcher shops carrying fresh unsmoked ham
- For dry-cured, imported Italian or Spanish prosciutto is best
- Check for Prosciutto di Parma or Jamon Serrano designations
- Avoid added water or dextrose in the ingredients
Reading labels carefully and knowing your sources ensures authentic flavor.
Frequently Asked Questions
For those still unsure between smoked and unsmoked ham, here are answers to some common questions:
Is smoked ham cooked?
Yes, the prolonged smoking process essentially cooks the ham completely. It can be eaten straight from the package.
Does unsmoked ham need cooking?
Fresh unsmoked ham requires thorough cooking by roasting or boiling before eating. Dry-cured products like prosciutto can be consumed uncooked.
How long does unsmoked ham last?
Fresh unsmoked ham lasts about as long as raw pork – around 3-5 days refrigerated. Dry-cured products last for months.
Is smoked or unsmoked ham healthier?
Neither is necessarily healthier. Unsmoked ham contains less sodium while smoked provides more beneficial antioxidants. Both should be consumed in moderation.
The Takeaway: Two Distinct Delights
While similar in some ways, smoked and unsmoked ham offer two very different eating experiences in terms of flavor, texture and preparation. Whether you prefer smoky and firm or sweet and silky, understanding the nuances allows you to select and serve these pork products at their very best.
Types of Hams and How They Are Cooked
Find out what the labels on hams mean before you order or buy one at the store. This way, you can get a ham that suits your tastes. Let’s look at some simple ways to tell the difference between the different kinds of ham and talk about how to cook each one to bring out its own flavor and texture.
City Ham vs. Country Ham
The terms “city ham” and “country ham” are likely to come up when you order ham at a restaurant or buy one to cook at home. ” The distinction between city and country ham is how the meat is cured.
Hams that are wet-cured are referred to as city hams. Most hams you’ll find at your local supermarket are city hams. In addition to being wet-cured, they are usually smoked. Since city hams are already cooked, all you have to do to make them at home is slowly heat them through in a low-temperature oven. You can also fry the ham in a pan or cut off a piece and eat it cold.
Country hams are dry-cured and may also be smoked. Country hams are not as common as city hams in the U. S. , especially in more urban areas. Country hams can be eaten just as they are since they are preserved. They have a very salty taste and a drier texture compared to city hams. In other words, they look more like cured meats than the juicy ham you might imagine for a holiday meal.
You can heat these hams to serve them like you would a city ham, but you first need to soak them for at least four hours and up to 24 hours to add moisture and remove some of the salt. You can then boil the ham to heat it, add your favorite glaze and finish it off in a hot oven.