As you learn to cook, it’s important to know how to tell when certain foods have gone bad. It isnt always easy. Sometimes rot is easy to spot but other times not so much. There are times when it’s hard to tell if meat has gone bad or not. Ham is a great example of this. Most people assume any type of color change is a bad sign but this isnt always the case. Learn what it means when your ham takes on some new colors and if its safe to eat.
Take a look at the deli counter of any grocery store and you’re sure to see it – slices of ham coated in a gritty orange substance From spiral hams to lunch meats, this curious coating has become ubiquitous on breaded ham But what exactly is this orange stuff, and why is it used on ham? Let’s peel back the mysteries of this polarizing pork product.
A Brief History of Breaded Ham
Before diving into the orange coating specifically, it helps to understand the history of breaded ham. While today it is commonplace, breading ham dates back centuries as a way to stretch expensive cured ham and improve flavor. Dredging sliced ham in flour, egg, and breadcrumbs before frying creates a crispy exterior that adds textural contrast
The first published breaded ham recipe appears in the 18th century English cookbook “The Art of Cookery Made Plain and Easy” by Hannah Glasse. American cookbooks throughout the 19th century also share how to bread cured ham before frying. The technique likely arose as a creative way to make the most of leftover baked ham bone.
When Did the Orange Coating First Appear?
While breading itself has old origins, the iconic orange substance is much more recent. In the 1950s, industrialization allowed mass production of reformed ham circles for uniform luncheon meat slices Around this time, manufacturers began adding the gritty orange coating to enhance visual appeal and flavor
Some speculate it arose to mimic the smoky paprika flavors of Spanish jamón serrano. Its origins are not fully agreed upon, but the coloring clearly differentiates from traditional breadcrumbs. The orange stuff has now become commonplace, though not universally loved.
What Is the Orange Coating Made Of?
Though referred to as simply “orange stuff” or “orange coating,” the substance has a basic composition. First, it contains breadcrumbs or flour to facilitate coating and add crispiness. Spices like paprika, garlic, and pepper provide smoky, savory flavor.
Extracts and natural colors like annatto create the distinctive orange hue. The coarse texture comes from adding cornmeal, wheat bran, or other grainy particles. Some versions also include yeast extract or cheese powder for umami. While recipes vary, these basic components create the identifiable look, taste, and mouthfeel.
Does the Orange Stuff Serve a Purpose?
More than just visual flair, the orange coating does serve culinary purposes. The coarser texture contrasts with the smooth ham for more interesting mouthfeel. Spices and flavor extracts enhance and standardize the taste. Coloring draws the eye and whets the appetite.
The coating also adheres well and crisps up to provide crunch. However, some versions may be high in sodium, artificial ingredients, or preservatives. And the strong flavors may overwhelm the subtle nuances of artisanal ham.
Prevalence in Grocery Stores and Delis
Walk through any deli section and you’ll likely spy the orange coating on hams and cold cut packages. Spiral sliced hams almost uniformly feature it for holidays like Easter. Pre-packaged ham lunch meats also favor this look.
Retailers rely on the bright color to catch shoppers’ eyes. The crunch and zesty flavors also appeal to kids. It delivers consistent taste and texture. For deli workers, the coating simplifies preparation by eliminating hand-breadcrumbs. The ubiquity shows its popularity among manufacturers and retailers.
Consumer Verdict: Love It or Hate It?
Ask consumers, however, and reviews are mixed. Some enthusiasts love the orange stuff, finding it delicious and craveable. Others can’t stand the artificial appearance, strong flavors, or clashing texture. Some health-conscious shoppers see it as an unnecessary source of additives.
Cultural and regional preferences differ too. Those accustomed to artisanal Spanish jamón may dislike the coating as inauthentic. Southerners partial to smoked ham hocks likely view it differently than Midwesterners who grew up on breaded ham loaf. Personal taste plays a big role.
Perfect for Some, Dealbreaker for Others
In the end, the orange coating comes down to personal eating habits and tastes. For those who love convenience and a standardized flavor, its practicality wins out. Some use it to get kids to eat ham or liven up a boring sandwich. But for purists seeking nuanced cured ham flavor, it may be sacrilege.
Like it or not, the stuff remains popular enough to dominate deli cases. Next time you see that familiar orange substance, you’ll know its history, composition and purpose. While its origins may remain a mystery, one thing’s for certain – it sparks strong opinions however you slice it!
How to Tell When Ham Has Gone Bad
Signs that your ham has turned are similar to signs of spoilage in many other types of meat. A bad smell is a big indicator that you dont want to eat that meat. If your meat turns a bad green, gray, or black color, you know it’s done for good. Sometimes, ham is cured in a way that prevents mold growth. But if your meat ever starts to grow mold, it’s time to throw away that science project. You also never want to sniff a moldy bit of meat. Those mold spores can enter your respiratory system and make you sick. If you find mold on food, you should throw it away right away.
If you want to keep people from getting sick from mold spores in the air, wrap the meat in a plastic bag before you throw it away. If your ham or any other meat feels slimy or has a film on it, that’s another bad sign. There are many ways for your meat to go bad, but when it does, it’s usually pretty easy to tell. Some foods, like cheese, can still be eaten even if some of them start to turn brown, but most meats and hams can’t. Throw the meat away and fully clean the container that it was stored in.
What Is the Rainbow Sheen on Ham?
You may have noticed a glistening, sometimes greenish, rainbow iridescent effect on cut ham. This is not necessarily an indication of spoilage. When hams that were cured with nitrates and/or nitrites are exposed to light and air, the color changes because of a chemical reaction. These same nitrates are the cause of the meat color remaining rosy red, even when fully cooked.
Just put everything inside the bread and take it to the oven!
FAQ
What is the orange stuff on ham?
What is the crumb on ham made of?
What is the yellow stuff around ham?
What is the brown stuff on ham?
How do you make orange honey spiral ham?
Orange Honey Spiral Ham is juicy, sweet, and perfect for a holiday dinner table. With only four ingredients, this glazed baked ham is a winner! Place ham cut side down in a shallow roasting pan or baking dish. In a saucepan over medium heat combine the brown sugar, honey and orange marmalade.
How do you cook a ham with oranges?
Cut the 2 remaining oranges into slices and lay over the ham, pinning in place with the cloves. Brush the ham all over with half the sugar mixture then put it on a trivet in a roasting tray. Pour 1 litre of water into the tray and cover with foil. Bake the ham for 2 hours 20 minutes, remove from the oven and take off the foil.
What is a baked ham with orange honey ham glaze?
This Baked Ham with Orange Honey Ham Glaze will be a perfect centerpiece for any holiday dinner. Juicy, tender ham baked in the oven and glazed with an amazing orange glaze. The ham glaze is made with orange marmalade, Dijon mustard, honey, fresh orange, cinnamon, and cloves.
Is this sweet orange glazed ham a good holiday feast?
This Sweet Orange Glazed Ham is one of the easiest ways to create a memorable holiday feast… Plus it’s a godsend for procrastinators. For many of us, Ham is synonymous with holiday feasts, and was a staple on our Christmas or Easter dinner tables. But once you see how easy and delicious this ham recipe is, you’ll want to make it year-round.