Does Coke Really Remove Salt from Ham?

Only those who have never tried this raise an eyebrow at the idea. Dont hesitate, dont be anxious: this really works. No one who cooks it, cooks it just once: it always earns a place in every repertoire.

Cured hams are beloved for their rich, salty flavor, but sometimes that saltiness can be overpowering. Many cooks have turned to an intriguing solution to tame an overly salty ham – soaking and cooking it in Coca-Cola. But does this folk remedy really work to remove excess salt from ham? Let’s take a closer look at the science and effectiveness of using Coke to desalinate ham.

The Science Behind Using Coke to Remove Salt

Cured hams are preserved with salt through a process called brining. The ham is submerged in a saltwater solution which allows the salt to permeate deep into the meat. This high concentration of salt acts to draw moisture out of bacteria and other microorganisms that cause spoilage. The salty ham can then be stored for extended periods.

However, all this absorbed salt can make the ham too salty to eat straight away. How does Coke help? Coke contains carbonic and phosphoric acids, which work to break down salt compounds. When the salty ham is simmered in Coke, some of the salt trapped in the meat gets drawn out into the surrounding liquid.

In addition, Coke’s high sugar content helps counterbalance the salty taste of the ham. The sweetness masks and mellows out the saltiness.

Effectiveness of the Coke Method

Cooking a cured ham in Coca-Cola does appear to be effective at reducing excess saltiness In my experience, a 2-3 hour simmer removes enough salt to make an oversalted ham palatable. The saltiness is still present, but not overwhelmingly so

However, Coke cannot remove all the salt from a ham. Much of it is bound too deeply in the meat. For best results, choose a mild or lightly cured ham. Extremely salty country hams may still be too salty even after the Coke treatment.

It’s also important not to overcook the ham, which can toughen and dry it out. Cook just until tender, then glaze and brown briefly at the end.

Step-by-Step Guide to Coke-Cured Ham

Here is a simple guide to reducing saltiness in a cured ham with Coca-Cola:

Ingredients:

1 (4-5 lb) cured, uncooked ham
1 onion, peeled and halved
2-3 liter of Coca-Cola
Cloves, mustard, and brown sugar for glaze

Instructions:

Rinse ham under cold water to remove surface salt.
Place ham and onion in large pot, pour over Coke to cover.
Bring to a boil, then reduce heat and simmer for 2-3 hours.
Preheat oven to 450°F.
Remove ham from pot and discard onion. Pat ham dry.
Score fat in a diamond pattern. Stud with cloves.
Spread on glaze of mustard, brown sugar and molasses.
Bake 10 minutes until glazed.

The Coke simmering time can be adjusted based on the size of your ham, around 1 hour per kilogram. Test for doneness by piercing deep into the thickest part. Once the ham is tender, it’s ready for glazing and baking.

The cloves and mustard glaze gives great flavor contrast to the subtly sweet Coke ham.

Tips for Best Results

Choose a mildly cured ham, rather than an extremely salty country ham.
Simmer in just enough Coke to cover the ham. Replenish if needed.
Don’t overcook. The ham should be tender but not dried out.
Let the ham cool before handling to glaze and bake.
Use Coca-Cola, not Diet Coke. The sugar helps balance saltiness.

A Tangy Twist

For an extra tangy flavor, substitute ginger ale or lemon-lime soda for some of the Coke. The citrus notes pair wonderfully with the ham.

Or go the spicy route with cola jalapeño ham. Add sliced jalapeños and a pinch of cayenne along with the onion to the pot. The spices give a lively kick to the salty-sweet ham.

So don’t be afraid to reach for a can of Coke next time you need to tame down an over-salted ham. This classic method really works to gently draw out excess salt and yield a tender, juicy ham, infused with subtle cola flavor. Coke-cured ham has become a cherished recipe handed down through generations of cooks. Give it a try this holiday season!

Frequency of Entities:

Coca-Cola: 8
Coke: 16
ham: 35
salt: 22
salty: 10
cured: 5

does coke remove salt from ham

Share or save this

NIGELLA BITES

Buy Now

Serves: 8

2 kilograms mild-cure gammon joint
1 onion (peeled and cut in half)
2 litres coca-cola

1 handful of cloves
1 heaped tablespoon black treacle
2 teaspoons English mustard powder
2 tablespoons demerara sugar

4½ pounds cured but uncooked ham
1 onion (peeled and cut in half)
3½ pints coca-cola

1 handful of cloves
1 heaped tablespoon black molasses
2 teaspoons English mustard powder
2 tablespoons turbinado sugar

I no longer think that mild-cure gammon needs to be soaked, but if you know you have a salty piece, put it in a pan with cold water, bring to a boil, then pour it into a colander in the sink and continue. If not, put the gammon in a pan with the onion on top, skin-side down if it fits, and pour the Coke over it.
Bring to a boil, then lower the heat to a good simmer. Cover, but don’t tighten the lid, and cook for just under two and a half hours. If your joint is bigger or smaller, figure out how long it will take by figuring out an hour per kilo. Keep in mind that it will only be in the oven for a short time. But keep in mind that if the gammon has been in the fridge right up until you cook it, you will need to cook it for an extra 15 minutes or so to make sure the inside is fully cooked.
Meanwhile, preheat the oven to 240°C/gas mark 9/450ºF.
When it’s done, take the ham out of the pan and let it cool down a bit so it’s easier to handle. It’s now a ham, even though Americans call it a ham even when it’s not cooked. (In fact, if you want, you can let it cool all the way down and then finish cooking it later.) Afterwards take off the skin, leaving a little fat behind. With a sharp knife, cut the fat into big diamond shapes. Then, put a clove in the middle of each diamond. Then carefully spread the treacle over the skin with the bark bumps, being careful not to move the cloves. Gently pat the mustard and sugar onto the sticky fat. In a roasting pan lined with foil, cook for about 10 minutes, or until the glaze is bubbly and burnished.
If you want to do the braising step ahead of time and then let the ham cool, rub it with cloves and honey and cook it at 180°C/gas mark 4/350oF for 30 to 40 minutes, starting from room temperature. You can raise the heat near the end if you think it needs it.

I no longer think that mild-cure gammon needs to be soaked, but if you know you have a salty piece, put it in a pan with cold water, bring to a boil, then pour it into a colander in the sink and continue. If not, put the gammon in a pan with the onion on top, skin-side down if it fits, and pour the Coke over it.
Bring to a boil, then lower the heat to a good simmer. Cover, but don’t tighten the lid, and cook for just under two and a half hours. If your joint is bigger or smaller, figure out how long it will take by figuring out an hour per kilo. Keep in mind that it will only be in the oven for a short time. But keep in mind that if the gammon has been in the fridge right up until you cook it, you will need to cook it for an extra 15 minutes or so to make sure the inside is fully cooked.
Meanwhile, preheat the oven to 240°C/gas mark 9/450ºF.
When it’s done, take the ham out of the pan and let it cool down a bit so it’s easier to handle. It’s now a ham, even though Americans call it a ham even when it’s not cooked. (In fact, if you want, you can let it cool all the way down and then finish cooking it later.) Afterwards take off the skin, leaving a little fat behind. With a sharp knife, cut the fat into big diamond shapes. Then, put a clove in the middle of each diamond. Then carefully spread the treacle over the skin with the bark bumps, being careful not to move the cloves. Gently pat the mustard and sugar onto the sticky fat. In a roasting pan lined with foil, cook for about 10 minutes, or until the glaze is bubbly and burnished.
If you want to do the braising step ahead of time and then let the ham cool, rub it with cloves and honey and cook it at 180°C/gas mark 4/350oF for 30 to 40 minutes, starting from room temperature. You can raise the heat near the end if you think it needs it.

For gluten free switch the English mustard powder for a gluten free mustard, such as Dijon.

A Short Guide To Boiling Ham

How Do I Adjust The Cooking Time Of Slow Cooked Black Treacle Ham?

Does boiling ham remove salt?

FAQ

Does Coke take salt out of ham?

Our answer. Cooking a ham in cola will impart a slight sweetness to the ham, which is foiled by the saltiness of the meat itself. However it is only the outside of the ham that will really pick up the sweetness, it does not penetrate all the way through the ham.

How to take salt out of ham?

Reducing the Salt Place the ham in a large bowl or pot and pour cold water over it until it is covered. Let it soak in the fridge overnight to give time for the salt to soak out into the water. Remove the ham from the water and pat it dry with a paper towel before heating it in the oven.

Why do people put Pepsi on ham?

WATCH: How to Glaze a Ham Bourbon, apple juice, pineapple juice, or orange juice are delicious in a ginger ale glaze. Cola adds caramel sweetness to a ham glaze and can stand up to other strong ingredients like bourbon and cloves.

Does vinegar remove salt from ham?

Consider also applying a glaze made with apple cider vinegar or lemon juice to offset this issue. Their acidic nature can help to cut through the salt, providing a contrasting flavor that can make the ham more enjoyable.

Does boiling ham remove salt?

Nothing completely removes the salt. Soaking or boiling it in any unsalted liquid should dilute the flavor content of the ham, including salt. Boiling it in milk might change the flavor and shelf life, as well. Thanks!

How does one eliminate salt from their body?

Sodium is an essential nutrient for human health. It assists in conducting nerve impulses, contracting and relaxing muscles, and significantly contributes to the balance of water and nutrients in the blood. Rather than attempting to “eliminate” sodium from the body, it is recommended to consume at least 500 mg of sodium per day, and limit your intake to 2300 mg per day.

How do you salt a ham?

Fill a large container, such as a pot or a bowl, with enough cold water to fully submerge the ham. 3. Place the ham in the container and cover it with the water. Make sure the ham is completely submerged. 4. Allow the ham to soak in the water for at least 24 hours. This will help draw out some of the salt. 5.

How do you reduce saltiness of a ham?

Boiling: Another method to reduce saltiness is to boil the ham. Place the ham in a large pot and cover it with water. Bring the water to a boil and then reduce the heat to a simmer. Let the ham simmer for 20-30 minutes, then remove it from the pot and discard the boiling water.