Does Ginger Ale Really Remove Salt from Ham?

Ham is a beloved holiday staple in many households. However store-bought hams often end up being overly salty. If you’ve ever bitten into a slice of ham only to be met with an intense salty flavor you may have wondered if there’s a way to remove some of that saltiness.

This is where an intriguing hack comes in – supposedly, soaking ham in ginger ale can draw out excess salt. But does this trick really work? Let’s take a closer look at the science behind using ginger ale to desalinate ham

Why is Ham So Salty in the First Place?

To understand if ginger ale can remove salt from ham, it helps to first understand why ham ends up so salty.

There are a few reasons for this:

• Curing – Most hams are cured, which is a process of preserving meat by packing it in salt. This draws out moisture and preserves the meat. Curing is what gives ham its signature salty flavor.

• Brining – Many hams are also brined, which means soaking the meat in a saltwater solution. This makes the ham saltier.

• Pumping – Some mass-produced hams have a saline solution pumped into them to add moisture and enhance flavor. This pumping process introduces more salt.

• Smoking – If a ham is smoked, this can also make it taste saltier. The smoke flavor highlights the existing salt.

With all these salting methods used, it’s no wonder store-bought ham often ends up extremely salty!

Does Soaking Ham in Ginger Ale Work to Remove Salt?

Knowing why ham can be so salty, does ginger ale really have the power to extract some of that salt and make ham less salty?

The answer is yes, soaking ham in ginger ale does seem to be effective for reducing saltiness. There are a few reasons why:

• Sugar content – Ginger ale contains a lot of sugar, which helps counterbalance salty flavors. The sweetness masks some of the saltiness.

• Acidity – Ginger ale is acidic, with a pH around 2.5-3.5. Acids can help draw out salt from meat through a process called diffusion. The acidic ginger ale pulls salty molecules out of the ham.

• Ginger flavor – Ginger ale gets its name from ginger, which adds another layer of flavor. This aids in covering up the intense saltiness.

• Carbonation – The bubbles and fizziness of ginger ale may also help dislodge salt from the meat. The carbonation effect speeds up diffusion.

Many people report great success using ginger ale to make hams less salty. It’s easy to do – simply submerge the raw ham in ginger ale and refrigerate for several hours. The longer it soaks, the more salt is drawn out. Rotate the ham occasionally to expose all areas.

After soaking for 4-12 hours, the ham is less salty. Some cooks even boil the ginger ale-soaked ham to further reduce saltiness. Many find just a brief soak in fizzy ginger ale is enough to noticeably improve a too-salty ham.

Technique for Desalting Ham with Ginger Ale

Here is a simple technique for using ginger ale to extract excess salt from store-bought ham:

• Buy an uncooked ham – This technique works best with an uncooked cured ham still in its original packaging. Look for a bone-in or spiral cut ham.

• Remove packaging – Unwrap the raw ham and discard any membranes or skin. Rinse under cool water to remove any surface salt.

• Submerge in ginger ale – Place the ham in a large container like a stockpot, Dutch oven, or even a clean sink. Pour in enough ginger ale to cover.

• Refrigerate – Cover the container and refrigerate for 6-12 hours. The longer it soaks, the more salt is removed.

• Rotate periodically – Every few hours, turn or rotate the ham to expose all surfaces to the ginger ale.

• Remove & rinse – Once done soaking, remove the ham and rinse well under cool water. Pat dry with paper towels.

• Cook as desired – At this point, the ham is ready to cook and serve! The salt content should now be reduced.

• Optional: Boil – For extreme saltiness, you can boil the ginger ale-soaked ham which further draws out salt.

How Much Salt Does Ginger Ale Remove?

When ham is soaked in ginger ale for several hours in the refrigerator, about 25-35% of the original salt content gets removed.

The exact amount depends on factors like:

• How long the ham is soaked
• The saltiness of the original ham
• Whether the ham is also boiled after soaking

While ginger ale doesn’t completely eliminate all the salt, it does seem to remove a significant portion. Many cooks report the saltiness dropping from “unpalatably salty” to pleasantly flavored after a ginger ale soak.

Other Ways to Reduce Saltiness of Ham

While ginger ale is effective, there are a few other methods you can use in combination to further desalinate an overly salty ham:

• Soak in plain water – Water leaches out salt too. Soak for 6-12 hours, changing the water periodically.
• Brine in sugar water – The sugar helps counter the salt.
• Soak in milk – The milk proteins bind with salt, extracting it.
• Soak in fruit juice – The natural acids help remove salt.
• Slice thicker pieces extra thin – More surface area means less salt per bite.
• Cook it – Simmering, broiling, baking, or boiling ham can all reduce saltiness.
• Avoid further seasoning with salt – When cooking, don’t add any additional salt.

The Magic of Ginger Ale for Desalting Ham

Overall, the science shows that yes, ginger ale does in fact work well to extract some of the excess salt from store-bought ham.

The carbonation, acidity, sugar, and ginger flavor combine to create the ideal salty ham antidote. While not a complete miracle cure, soaking in ginger ale provides a simple, easy way to tone down overpowering salt levels in cured ham and make it much more palatable.

Next time you end up with an overly salty ham, give the trusty ginger ale method a try. In just a few hours, you’ll be ready to enjoy tender, flavorful ham minus the intense sodium overload. This handy trick will rescue even the saltiest ham and allow you to serve up delicious holiday meals.