A salty ham can ruin an otherwise delicious meal While you can’t eliminate all the salt from a cured ham, soaking it beforehand can help reduce the harsh salty flavor. But how much salt actually gets removed by soaking a ham? Let’s take a closer look at the effectiveness of this classic technique
Why Soak Ham Before Cooking?
Ham is cured with salt as part of the preservation process. This saltiness enhances the flavor when used in moderation. However, some hams end up too salty to enjoy. Reasons for excessive saltiness include
- Heavy-handed curing process
- Added water diluting the natural flavors
- Lower quality meat requiring more curing
- Personal taste preferences for less salt
To improve the palatability of an over-salted ham, many cooks turn to soaking it in water beforehand to remove some of the saltiness.
How Soaking Helps Reduce Salt
Soaking makes use of the basic scientific principle of diffusion. When the ham sits in fresh water, the salt molecules naturally migrate from an area of high concentration (the ham) into the surrounding water where salt concentration is lower.
Over time, the salt concentration equalizes between the ham and the water through this diffusion process. Given enough time, a good portion of salt can be removed from the ham.
Testing Salt Reduction by Soaking
To evaluate the effectiveness of soaking for desalting ham, the Institute of Food Technologists conducted a study:
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5 lbs of cured ham were soaked in distilled water for 24 hours
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The researchers measured the salt reduction by testing the ham before and after soaking
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They also analyzed salt content of the water itself
By calculating the amounts from these tests, they determined approximately 15% of the ham’s salt diffused into the water after a 24 hour soak.
Key Factors That Impact Salt Removal
While 15% salt reduction is significant, there are several variables that affect the results:
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Soaking time – The longer the ham soaks, the more salt is removed.
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Water changes – Replacing the water periodically eliminates concentrated salt.
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Ham size – Larger hams require longer soaking times.
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Ham temperature – Warm ham gives up salt faster than cold.
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Cooking method – Boiling leaches out salt better than roasting.
Tips for Maximizing Salt Removal
Follow these tips to optimize salt reduction when soaking your ham:
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Soak for 24 hours or more. Flavor improves dramatically after 8+ hours.
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Change the water every 6-8 hours to keep salt levels low.
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Use warm water to accelerate diffusion.
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Refrigerate the container to prevent bacteria growth.
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Rinse thoroughly after to remove surface salt.
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Boil instead of roast when cooking to leach out more salt.
How Low Can You Go?
In theory, an indefinitely long soak would eventually remove almost all the salt from cured meat. But excessive soaking starts to negatively impact the ham’s texture and flavor.
For best results, aim to remove 20-25% of the initial salt content with a 1-3 day soak. This level provides a noticeable improvement in saltiness without compromising quality.
Checking Doneness Without Over-Soaking
It’s hard to gauge salt content without a lab. Instead of soaking for a prescribed time, taste the ham periodically to determine when the saltiness reaches an acceptable level for your preferences.
Whenever the ham tastes pleasantly salty instead of overwhelmingly so, it’s ready for cooking. This prevents over-soaking, which can ruin the ham’s texture.
Benefits Beyond Salt Reduction
An extended soak provides benefits beyond lowering salt content:
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Rehydrates the ham after curing
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Improves moisture content
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Restores meat’s natural flavors
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Allows spices to penetrate deeper
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Enhances tenderness
Soaking is about more than desalting! It actually improves the overall quality of cured hams.
Putting It All Together
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Cured ham needs extended soaking to reduce excessive saltiness
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When soaked in water, salt migrates out of the ham through diffusion
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A 24 hour soak can remove around 15% of the initial salt
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Longer times, warm water and water changes improve salt removal
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Don’t over-soak; 20-25% salt reduction is ideal
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Check for flavor periodically to prevent over-soaking
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Soaking also rehydrates and enhances texture
With the proper technique, you can transform an overly salty ham into a delicious, tender roast!
FAQs About Soaking Ham to Reduce Salt
Does soaking ham in cola remove salt?
Yes, the water in cola will draw out some salt from the ham through diffusion like plain water. But cola’s acids can also break down muscle tissue, so plain water is recommended.
Does baking soda remove salt from ham?
No, baking soda does not effectively extract salt from cured meats. It may help marginally, but plain water soaking works much better.
Can I soak ham in milk to reduce salt?
You can soak ham in milk, but it won’t remove noticeably more salt than water. Milk also carries food safety risks if left unrefrigerated too long.
Is it safe to soak ham at room temperature?
No, ham should always be soaked cold in the refrigerator. Room temperature soaking risks bacterial growth. Use warm water, but replace it frequently.
How much water is needed to soak a ham?
Submerge the ham completely, using at least 4-6 cups of water per pound of meat. It’s fine if a little ham peeks out, but most should be covered.
Can I soak a spiral cut ham?
Pre-cut hams don’t need lengthy soaking. Just rinse well under cold water and pat dry before cooking. Soaking may lead to over-softening of the meat.
StepsMethod
- 1 Soak the ham before heating it. Putting the ham in a big bowl or pot, add enough cold water to cover it. Soak it in the fridge overnight so the salt can mix with the water. Take the ham out of the water and dry it with a paper towel. Then put it in the oven to heat up.
- 2 Drain the ham drippings while it heats. Add the glaze or seasonings of your choice to the ham and put it in the oven to cook. It will be very salty, so be careful when you pour off the pan drippings after 20 minutes of baking the ham. Put the ham back in the oven after adding more glaze or seasonings to keep the moisture in. If you want a bigger ham, wait five to ten minutes longer before pouring off the pan juices. Advertisement .
- 3 Serve the ham with neutralizing sides. Serve your ham with side dishes that will balance out its saltiness. You can add potatoes, rice, or pasta to your meal to make it taste better. Side dishes that come in a box are likely to be high in sodium on their own, so don’t use them. [1] .
- 4 Slice the ham very thinly. Before you serve the ham, cut it into very thin slices to lessen how salty it is. The salty taste of thick slices of ham can take over a meal. Sharp kitchen knives are best for cutting the ham into even pieces.
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Community Q&ASearch
- What is the best way to remove the salt from baked ham? Community Answer: Put it in a dish of milk for 15 minutes.
- “Should a cured and fully cooked half ham be soaked or not?” asked Tia. “Most store-bought hams are city hams.” They were wet-cured in brine and then smoked or boiled before being sold fully cooked.
- How do I get the salt out of some ham? Flobow Trust Community Answer: Put the ham in a bowl with water. Cover the bowl with a lid or foil. Put in the refrigerator. Let set four hours. If you wait longer than that, pour out the water and add new water to stop bacteria from growing. If it’s still too salty, put it in a saucepan of hot water on the stove for ten minutes. If it’s still too salty, cover it up with sauces.
Ask a Question 200 characters left Include your email address to get a message when this question is answered.
- Look for reduced sodium ham when grocery shopping. Thanks Helpful 1 Not Helpful 1 .
- Cut down on the amount of salt in your food by serving and eating smaller amounts of ham. Thanks Helpful 0 Not Helpful 0 .
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